Taking place on 7 and 8 August 2026, the collaboration brings together Chef Sinchai Srivipa, Executive Chef of Chiva-Som Hua Hin, with Chef Duangporn “Bo” Songvisava and Chef Dylan Jones, founders of Bo.lan, to present two distinct dining experiences inspired by the Four Elements (Dhatu) – Fire, Wind, Water and Earth.
Rooted in the philosophy that food can be medicine, the collaboration reflects Chiva-Som Hua Hin’s integrative wellness approach, where nourishment extends beyond nutrition to support balance across body, mind and emotional wellbeing.
Bringing together Chiva-Som Hua Hin’s evidence-based wellness philosophy and Bo.lan’s celebrated “mindful gastronomy” approach, the experience reflects a long-standing shared belief in the connection between wellness and sustainability, with both partners championing mindful practices that benefit communities and the planet. Chiva-Som’s commitment to sustainable wellness is complemented by Bo.lan’s preservation of Thailand’s culinary heritage through responsible sourcing and pioneering zero-carbon initiatives.
The collaboration will feature two exclusive dining experiences:
7th August from 6pm to 9pm: Chef Collaboration Dinner at The Emerald Room
Guests will experience a six-course menu collaboratively created by Chef Sinchai, Chef Bo and Chef Dylan. Beginning with an amuse-bouche inspired by the four TTM elements, each subsequent course will reflect Earth, Water, Wind or Fire through carefully selected ingredients, textures and cooking techniques, culminating in a dessert course inspired by elemental harmony.
8th August from 12pm to 2.30pm: Live Station Lunch by Bo.lan at Taste of Siam
Chef Bo and Chef Dylan will also host a live culinary experience at Taste of Siam, presenting specially curated dishes inspired by Thai culinary traditions and wellness philosophies in an interactive lunch setting where gentle sea breezes and uninterrupted ocean horizons create a naturally restorative atmosphere.
The special culinary collaboration will be presented as a complimentary experience exclusively for in-house guests.
