In Bangkok’s bustling culinary landscape, two pioneers, Sloane’s and Bo.Lan, came together in a truly beneficial partnership. This collaboration merged Sloane’s expertise in high-quality, artisan meats with Bo.Lan’s deep commitment to sustainability and Thai culinary heritage.
Together, these culinary forces continue to influence Bangkok dining culture, enhancing the offerings and experiences for locals and food enthusiasts alike, while driving a movement towards a more sustainable culinary future.
Brief history of Sloanes
Sloane’s was founded with the goal of introducing high-quality, artisan meats to Thailand, a vision brought to life by Joe Sloane upon his arrival in 2008. He began by procuring top-tier local ingredients, with a strong focus on ethical farming practices. As the demand increased, Sloane’s broadened its offerings to include various meats and artisanal products, appealing to sophisticated chefs and food enthusiasts alike.
British chef and butcher, Joe, brings over twenty years of experience to the table. His adventure in Thailand began with a simple sausage recipe that quickly became a hit. Today, Joe heads a dedicated team that produces outstanding products, setting new standards of quality and culinary innovation in the local market, continually elevating the dining experience across Thailand.
Brief history of Bo.Lan
Bo.Lan, founded in 2009 by chefs Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones, is a culinary venture born out of a passion for sustainability and a desire to revolutionise Thai cuisine with an emphasis on environmental consciousness. The name Bo.Lan blends the founders’ names and reflects their commitment to traditional cooking methods and local ingredients, continually pushing the Thai dining scene towards greater sustainability.
Both chefs are alumni of the renowned London restaurant Nahm, bringing a wealth of knowledge and dedication to their venture. Chef Bo, celebrated as one of Asia’s top female chefs, advocates for organic produce and authentic Thai recipes. Chef Dylan, originally from Australia, complements this with his extensive experience and passion, propelling Bo.Lan to the forefront of innovative Thai dining.
Together, they have expanded their culinary influence through multiple restaurants, including the original Bo.Lan in Bangkok, the more casual Err, DuangDy in Dubai, and Ayatana in Kyoto, each establishment echoing their core philosophies and enhancing the global landscape of Thai cuisine..
Natural Progression to Business Partnership (Bo.Lan & Sloane’s Aharn Farang)
The collaboration between Bo.Lan and Sloane’s grew out of the Bo.lan Eat Responsible Day, an event that eventually led to the formation of the Bangkok Farmers Market. As Bo.Lan’s influence expanded, this commitment to sustainability spread to K Village, where the movement continued to flourish, positively shaping the local food industry and community by advocating for culinary excellence through sustainable practices.
This partnership grew as Bo.Lan introduced Joe to organic farms across Thailand allowing Sloane’s to emerge from our mutual commitment to sustainability. This convergence of values and visions ultimately evolved into an official business partnership, leading to the formal launch of Sloane’s. Together we enjoy a joint core value of improving Thailand’s culinary landscape with ethically sourced, high-quality products.
This has elevated both Bo.Lan and Sloane’s, enabling us to broaden and innovate within their respective culinary fields while staying true to their core values. Together, they have enhanced the selection of authentic Thai and artisanal products, improving both traditional Thai cuisine and Western-style artisan meats throughout Thailand.
Evolution of the Bo.Lan Brand of Premium Grocery Items
The Bo.Lan brand has evolved, especially in the area of premium grocery items, focusing on sustainable and ethical sourcing that aligns with its strict culinary philosophy. Expanding into grocery products naturally extends the brand’s commitment to promoting a zero-carbon food industry.
The Bo.Lan range includes high-quality organic soy sauces and uniquely flavoured pickled and fermented products, all crafted with meticulous attention to environmental impact and support for local communities, mirroring the standards of Bo.Lan’s renowned restaurant operations.
Each product not only aims to elevate culinary creations but also supports and spreads the principles of sustainability and local sourcing, strengthening Bo.Lan’s impact and ethos in Thailand’s culinary and agricultural sectors.
Bo.Lan Grocery Products at Sloane’s
With a decade of business and ethical alignment, the presentation of Bo.Lan grocery products at Sloane’s is the perfect compliment to the high quality, ethical, products produced by Sloane’s. Some of the Bo.Lan products presented include:
Coconut Sugar
Coconut sugar has been used in Southeast Asia for thousands of years, primarily in traditional dishes and medicines. It’s derived from the sap of the coconut palm and is known for its low glycemic index.
Farmers extract sap from the coconut palm blossoms and heat it to evaporate the water content, forming sugar. This natural process retains many of the nutrients found in the raw sap, unlike refined sugars.
Culinary Uses
- Use as a natural sweetener in hot beverages
- Excellent for baking cookies, brownies and other less leavened goods
- Enhance the flavour of sauces and marinades with its rich caramel-like sweetness
Buy at Sloane’s Online
Fish Sauce
Fish sauce is an ancient condiment used extensively in Southeast Asian cuisine, even the Romans used this ingredient. Fish sauce imparts a salty, umami flavour and is integral to many regional dishes.
Fish sauce is made from anchovies fermented with sea salt in large barrels for several months to years. The fermentation process breaks down the fish, producing a flavorful liquid.
Culinary Uses
- Add depth to soups and stews with a few dashes
- Use as a seasoning in marinades for meat or seafood
- Combine with lime juice for a tangy and flavorful dipping sauce
Buy at Sloane’s Online
Soy Sauce
Soy sauce originated in China over 2,500 years ago, spreading across Asia as a staple condiment. It is used for its ability to intensify the flavours of other ingredients.
Soy sauce is produced by fermenting soybeans with mould, salt, and water, then ageing the mixture to develop its flavours.
The fermentation can take several months, producing a rich, savoury liquid.
Culinary Uses
- A must-have for stir-frying vegetables or noodles
- Enhance salad dressings with its salty depth
- Serve as a dipping sauce for sushi or dumplings
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Preserved Soy
Preserved soy is a traditional condiment in Asian cuisine, known for adding a bold umami kick to dishes. It’s used to enhance the savoury qualities of meals without overpowering the main ingredients.
Preserved soy is made by ageing soybeans with salt, which concentrates their flavour. This method not only preserves the beans but also intensifies their taste.
Culinary Uses
- Mix into fried rice or noodle dishes for added umami
- Stir into stews or braises to enrich the base flavours
- Use as a savoury spread on sandwiches or burgers
Buy at Sloane’s Online
Pickled Ginger
Pickled ginger, often associated with Japanese cuisine, also has many uses in Thai cuisine. In Japanese cuisine it is used to cleanse the palate between different sushi. A great example in Thai food is as the accompaniment for Kow Kha Mu. It’s known for its sweet, tangy flavour and vibrant pink or yellow colour.
Thin slices of young ginger are marinated in a mixture of vinegar, sugar, and salt. The pickling process takes a few weeks, resulting in soft, flavorful ginger.
Culinary Uses
- Serve alongside sushi or sashimi as a palate cleanser
- Chop and add to coleslaw or salads for a zesty flavour
- Garnish on seafood dishes to add brightness
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Garlic Oil
Garlic oil is a celebrated infusion worldwide, particularly valued in Mediterranean cuisine for its robust flavour and health benefits. This aromatic oil, meticulously crafted by Bo.Lan, is made from the highest quality organic garlic that is gently simmered in premium oil. This careful process ensures the oil captures the full essence of garlic without any risk of burning, retaining its aromatic qualities.
Culinary Uses
- Drizzle on roasted veggies or soups for enhanced flavour.
- Mix with olive oil for a luxurious bread dip.
- Use topically to relieve tooth pain or boost health.
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Fried Garlic
Fried garlic is used extensively in Asian cuisine for its crunchy texture and intense flavour. It adds both a punch of taste and an appealing crunch to dishes.
Garlic cloves are thinly sliced and fried in oil until golden and crispy. This quick-cooking method preserves the garlic’s flavour while adding a crunchy texture.
Culinary Uses
- Sprinkle over noodles or rice dishes for added crunch and flavour
- Add to soups and salads as a flavorful garnish
- Mix into homemade bread or muffin batters for a savoury twist
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Recipes
We have selected 2 recipes from the wonderful “Err” Cookbook. Thanks to Bo and Dylan for allowing us to reproduce these recipes here.
This refreshing take on the classic Thai snack/breakfast will allow you to enjoy the finest Moo Ping known.
Cut 300g of Sloanes pork tenderloin into 3cm x 3cm pieces
Cut 100g of Sloanes skinless pork belly into 1.5cm x 3cm pieces
Pound 2 clean coriander roots with a teaspoon of Bo.Lan white pepper and 2 garlic cloves
Mix in 1Tbsp Bo.Lan Coconut Sugar , ½ Tbsp Bo.Lan Fish Sauce and 1 Tbsp coconut oil Marinate the pork in your mixture for at least an hour before skewering alternatively
Grill using your kitchen grill or cook over charcoal
Pound together 3-4 clean coriander roots, 1 Tbsp peeled garlic, ½ tsp white pepper in a pestle and mortar. Roughly pound in 1 Tbsp of toasted coriander seed. Add 1Tbsp Bo.Lan Fish Sauce , 1.5 Tbsp Bo.Lan Soy Sauce , 1 Tbsp castor sugar, 1Tbsp Rice Bran Oil and marinate 250g of stripped beef (1cm x 1cm x 8cm) with this mixture for 3-4 hours in the fridge.
Arrange the beef on a rack and place in the sun for 10-12 hours, ensuring good ventilation.
When dried, deep fry in hot oil until golden. Just before removing the beef from the oil, throw in a handful of torn Kaffir Lime leaves.
Drain the beef and toss in a small amount of crushed toasted coriander seeds.
Serve garnished with deep fried shallots and a sprinkling of garlic powder.
Pick up your copy of Err today!
As culinary enthusiasts delve into the authentic flavours of Thai cuisine, the combined offerings from Bo.Lan and Sloane’s provide a unique opportunity to elevate traditional Thai meals to their original excellence. This world-class collaboration, including 2 Michelin Star chefs, now makes it possible for both professional chefs and home cooks to achieve Michelin-level dishes.
Incorporating these high-quality ingredients into your dishes not only enhances the flavour profile but also restores the depth and authenticity of traditional Thai meals. For example, the rich umami of Bo.Lan’s fish sauce can elevate a simple Pad Thai to a gourmet level, reflecting the true heritage of Thailand’s street food, while Sloane’s expertly cured meats add a depth of flavour to dishes like Pad Krapao that mass-produced meats simply cannot replicate.
By choosing these Michelin chef-created ingredients, anyone can craft dishes that respect and celebrate Thailand’s rich culinary traditions, providing an authentic and exceptionally satisfying dining experience.
