According to the rules of Thai art

The focus lies primarily on their culinary creations. Here, the pair pay painstaking attention to the sacred diversity of Thai cuisine. The dishes need to be spicy, sour, salty and sweet, all at the same time. Smooth dishes always have a crunchy side, cooked foods always include raw elements, spicy meals always have a hint of mildness and hot foods always include some cold aspects. Even the colour of the ingredients is balanced. The cooking at the Bo.lan follows all the rules of the Thai art. It is not about reinventing dishes but rather bringing out a refreshing new side through creative ideas. The western influence of Jones and Songvisava also shines through. Both take inspiration from renowned chef David Thompson at the London-based award-winning Nahm restaurant.