Pairings made in heaven

POPULAR restaurant Bo.lan put its home country in the spotlight recently with an exclusive dinner that paired Thai food prepared from organic and sustainable ingredients with the best of Thai wines. Dubbed “Made in Thailand”, the pairings were selected by three experts in different fields: Chef Duangporn ‘Bo’ Songwisawa, who was recognised as Asia’s Best Female Chef 2013; Nikki Lohitnavy, Thailand’s one and only female sommelier; and Benjawan “Ben” Wisutsat, a passionate wine specialist and gourmet.
Chef Bo, who holds a Masters in Gastronomy from the University of Adelaide, has been following her dream path for many years, gaining experience in restaurants both in Thailand and overseas. She and her husband, fellow chef Dylan Jones, launched Bo.lan in 2009 and the restaurant has since won a slew of awards.
Nikki also graduated from the University of Adelaide with a degree in Viticulture and Oenology. She returned to Thailand and joined her dad, Visooth, on the family vineyard in Khao Yai. Recognised as the country’s finest winemaker, Nikki has won several prestigious international awards for her GranMonte wines.
Benjawan ‘Ben’ Wisutsat is the founder of Fin (Fabulous is needed) – Thailand's first company to provide consultancy services and strategic planning for the lifestyle business, including food, wine, art, entertainmen; and travelling. Fin delivers its exclusive service for high-end lifestyle so well that the company was given the chance to serve King Philippe and Queen Mathilde of Belgium upon their visit in Thailand.
Pairing wine with Thai food is challenging and requires a true understanding and know-how,
The recent dinner kicked off with three dishes – Steamed Sustainable Ocean Fish with Preserved Bean Curd; Passion Fruit Cured Squid; and Samut Prakan Pickled Mussel with Kaffir Lime Dressing Grilled Banana Blossom & Toasted Rice. The flavours of the mainly fermented food paired beautifully with GranMonte’s award-winning Chenin Blanc Cremant Extra Brut NV.
Steamed Rice Crepe with Caramelised Pickled Turnip, Minced Pork and Prawn with Peanuts Served on Jicama and Tiger Leaves was paired with GranMonte’s Sakuna Syrah Rose, 2015, pink wine made with 100-per-cent Syrah grapes with a hint of sweetness and balanced acidity.
For the main course, Bo served Salad of Grilled KU Beef with Thinly Sliced Apple Aubergine; Stir-fried Herb-fed Chicken with Re-Hydrated Squid, Crispy Chicken Skin and Bo.lan-made Siracha Sauce; Classical Central-plain Shrimp Paste Relish with Traditional Accompaniments; and “Korat” Style Minced Lamb with Betel Leave. The dishes were paired with the lively white Verdelho, 2015 and red Durif, 2014.
The dinner ended with Seasonal Fruit Steeped in Jasmine Syrup with Ginger and Green Mango; and Sticky rice with coconut cream, accompanied by Bo.lan Petit Fours, served with the Bussaba Chenin Blanc.

Bo.lan is on Sukhumvit Soi 53. For reservations, call (02) 260 2962 or visit Facebook: Bo.lan.