"Tucking into cheeks, exploring the journey" had the opportunity to visit the restaurant "Bo.lan", located in Sukhumvit Soi 53. I heard that it is the best restaurant, ranked 19th out of 50 in Asia in 2017, according to Asia's 50 Best Restaurants 2017. The owner of the restaurant is Chef Bo Duangporn Songvisava, who held the position of the best female chef in Asia in 2013, and Chef Dylan Jones, an Australian man with a Thai heart.

Today's visit was warmly welcomed by Chef Dylan Jones, who is a Thai Culinary Ambassador for the Chang Sensory Trails campaign. He is responsible for sharing the exclusive taste of Thai food based on his memories, creating signature dishes that allow foreigners to experience the impressive essence of Thailand, and bringing unexpected Thai experiences back to Asia.

Chef Dylan Jones shared that he "created Thai dishes from his own fond memories with Chef Bo during their time together and while working tirelessly. When they were hungry, they would simply cook up some food in the kitchen, but it was "very delicious." He believes that if these dishes were served to foreigners, they would surely be impressed by the unique Thai flavors, the moderate taste, and the ability to arrange them into an exclusive set menu with beautiful portions that would appeal to international standards. The specially created menu includes:

Organic rice served with chili and coconut salt, soft-boiled eggs, and salted fish.

This dish is served in bite-sized portions. The first bite is chili and salt rice, which has a well-balanced flavor that is neither salty nor spicy as the name suggests. This is likely due to the flavor being adjusted to suit international palates. The next bite is a soft-boiled egg with a moderate amount of chili fish sauce. It is served with fragrant jasmine rice wrapped in a compact ball and placed next to it. The next bite is a triangular-shaped parcel that resembles a rice ball. Inside is fragrant rice, topped with seasoned salted fish. The subtle aroma of salted fish is released when chewed, effectively stimulating the appetite.

Grilled eggplant and river prawns

This dish is a real crowd-pleaser. The river prawns are grilled to medium-rare, resulting in succulent and tender meat. The seasoning is similar to that of a spicy salad, and the dish is finished with a sprinkle of dried shrimp powder. The accompanying grilled eggplant has a subtle sweetness that complements the prawns perfectly. This dish is best enjoyed as an appetizer with a cold beverage, such as beer, which further enhances the flavors and stimulates the appetite.

Stir-fried Chicken Noodles with Squid

This simple dish packs a flavorful punch thanks to the chef's secret technique for infusing the noodles with the aroma of roasted chicken. The generous portions of chicken and squid add a satisfying bite, making this a meal that will leave you wanting more.

Grilled Beef Wrapped in Betel Leaves

This dish, also known as "Ngop Nua," is a Northern Thai delicacy that has been introduced to Western palates. It features premium marbled beef with a satisfyingly firm texture, infused with the fragrant aroma of betel leaves, a familiar and beloved flavor for Thai people. We believe that international diners will also find it highly enjoyable, as they are accustomed to consuming marbled beef.

Tom Yum Seafood served with organic jasmine rice

This dish, also known as "Thung Mun," is a southern-style tom yum, according to the chef. It is not as spicy as regular tom yum and resembles a spicy curry. The hot soup has a well-balanced, rich flavor that is not overly sour or spicy, making it suitable for consumption as a soup.

Ruby in a crispy shell

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For dessert today, we have "Ruby in a Blanket," a Thai dessert that enhances its deliciousness with longan flesh, shredded jackfruit, and shaved ice. When served, it is drizzled with thick coconut milk with a salty and savory taste. It is best enjoyed cold with a moderate amount of syrup in the cup, leaving you wanting another cup.

This set of dishes from Bo.lan restaurant is one of the many Thai dishes that "Chang" brand is continuing its global campaign, "Chang Sensory Trails," for the second year. It brings the unique and distinctive flavors and textures of Thai food and culture to the world in the form of a hip playground event. The event will be held in London, England, and San Francisco, USA, and has been well-received by foreigners who attended the event and tasted Thai food. Here are some photos to share with our friends at "Kin Gam Tui, Talui Tiew," so that we can all be proud of our Thai food.

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A highlight of the event was the Chef's Table, which invited VIP international guests to experience an exclusive Thai culinary journey. They savored dishes prepared by Chef Bo and Chef Dylan, the campaign's Thai Culinary Ambassadors, who served menus inspired by special memories, using carefully selected ingredients. The dishes showcased the unique characteristics and dining culture of Thai people, who enjoy sharing food with their companions. This allowed international guests to savor and experience the distinctive and authentic flavors of Thai cuisine, while preserving its traditional essence.

The "Chang Sensory Trails" initiative will continue to promote Thai cuisine internationally, adapting it to formats familiar to foreign audiences. The next iteration of "Chang Sensory Trails" is scheduled to take place in Singapore soon, aiming to provide a comprehensive experience of Thai culture and cuisine to a global audience. "Eat with Your Cheeks Bulging, Travel with Excitement" expresses its appreciation and pride for this commendable campaign. It not only promotes Thai food culture, showcasing the essence of Thai identity to the world, but also serves as an inspiration to attract more tourists to discover and visit Thailand. We extend our gratitude to the Chang brand for initiating such a valuable project.