We all constantly hear about the effect the pandemic had on the horeca trade in Belgium.
What’s less reported, arguably, has been the impact of another huge hit: spiralling costs.
It is this, it could also be argued, that is having the biggest effect on the viability of restaurants across the country.
Of course, this can be an abstract thing unless you dive deeper into the exact impact ever-rising costs mean to restaurant owners.
One example, though, is Bois Savannes which is, possibly, the longest-established Thai restaurant in the whole of Belgium, let alone Brussels.
Despite its enduring popularity – and it is celebrating its 40th anniversary no less – it too is feeling the result of much higher costs.
A humble bag of rice is an example.
A couple of years back, the owner here bought a 20kg bag for €30 but the price now, for a 15kg bag note, is €50.
Another basic commodity for such a restaurant is rice paper for the spring rolls. Two years ago a 6-pack cost about €30 but, today, it can cost as much as €100.
These are the sort of issues it has had to take on board which, as its veteran head waiter, Chai, says is “just plain crazy.”
Rising costs, he says, is by far the biggest challenge this resto (along with many others) currently faces.
A further challenge, he notes, is ensuring that such rocketing prices, caused by different factors, are not passed onto customers.
“If you pitch your prices too high then people may not come,” he concedes. The key, then, is to retain the quality but keep the prices right at the same time – something this resto does very well.
All this makes all the more commendable the fact that the owners at Bois Savannes, Marie-Back and her brother Jerome, have managed to keep the business successful and a continuing mainstay on the eating out scene in Brussels and beyond.
They are able to rely on a very loyal customer base who appreciate top notch and authentic Thai cuisine, served with a smile by the likes of Chai and the other hard working staff here.
One good reason why people keep returning to this resto is that many of the produce and ingredients used in the kitchen here is imported directly from Thailand (partly another reason why the costs are so high).
It is considered vitally important to use genuine Thai products because, as Chai says, to do otherwise “is not the same … and the customers will notice that.”
The food here, though, really is excellent and you are spoilt for choice in deciding which dish to select from a quite extensive menu.
If you are new to BS ( if so, where have you been the last 40 years….) it might help to know that, for mains, the best sellers are the duck Bois Savanes, Pad Thai and the chicken and cashew nuts.
For starters, popular ones are Lab Kaai, chicken satay and dim sum.
Of course, there is much more on the card ranging from meat, duck, fish plus some very nice deserts to finish a mouth-watering meal.
There used to be a BS in nearby Rhode Saint Genese and that is where the whole Bois Savanes success story started way back in 1984 but that one closed a few years back. Curiously, Chai says the customers at Saint Job prefer less spicy food than at the previous location.
Also worth mentioning is the good-value lunch menu, just €19.90pp and the menu (min. two persons) at just €39.50.
Overseeing all the delicious food in the kitchen is Aoy, Thai born of course, who has been here three years and is ably supported each day by a couple of others.
The menu is fantastic but if, for some odd reason, who cannot see something you want, the chef is willing to “personalise” a dish to meet a client’s tastes.
The fact that the staff, including those in the kitchen, are from Thailand is, like using Thai suppliers, also crucial. As Chai says to do otherwise “would mean something is missing.”
So, despite prices for ingredients etc soaring by as much as 200 percent in the last 2 years, this is one place where quality really is still guaranteed.
It is a wonderful story as is that of Chai who, quite amazingly, has now worked for three generations of the same family who have owned this resto since it launched 4 decades ago.
It started with the grandparents of current owners, Marie-Back and Jerome, the story continued with their parents before they handed over the reins.
Amazingly, Thai-born Chai actually started working her under the first and original owners… and all these years later he is still here, charming as ever.
The two go-ahead owners themselves are always looking to innovate and, currently they are particularly keen to attract the next generation of loyal customers.
The fact that the resto has survived so long is mightily impressive but even more so, given current shockingly high costs.
If you are yet to discover this smashing resto you really must do so..Chai and everyone will give you a very warm welcome and you cannot be it for terrific Thai food.
Bois Savanes
Place de Saint-Job 24, Uccle
02 358 3778
