Bo.Lan are winners in the Tweezer-Free Kitchen category, celebrating a more rustic style of plating.
Tweezers get us mad. Mums use them to stick up our noses, wives to pull out grey hairs from our ears. Ouch! But worst of all are chefs flouncing around with a pair of tweezers hung in the pocket of their whites, like a Mont Blanc pen.
Tweezers are about as sexy as metal pants. They take away all the fun of cooking. When was the last time you saw chefs really braving the fire, doing everything with their hands? Search for the new résistants, but beware: you might have to fly to Bangkok to find them.
Visit Bo and Dylan, a Thai/Yankee couple at their Bo.lan restaurant, to really check out the difference when food is one hundred per cent hand made. It might lack the scientific, cold-tweezered precision of some schools of culinary thought, but you get instead all the warmness of life, the always different, imperfect, heartfelt beauty of every single dish.
Ask Bo and Dylan; they will tell you that a restaurant should not be a surgery, and definitely not a factory production line. Working with your hands, making your place a tweezer-free zone, is reacting against conformity to boost the human contact, to celebrate the diversity of gestures and to banish for good what cult philosopher Herbert Marcuse once called “One-Dimensional Man”.Get rid of your tweezers! Who really needs ‘one-dimensional cuisine’?