Dining at Err by Bo.lan’s takeover at Grand Hyatt Kuala Lumpur feels like stepping into a culinary bridge between the streets of Bangkok and the polished world of fine dining. What makes this experience remarkable is the ability of chefs Duangporn “Bo” Songvisava and Dylan Jones — the duo behind Michelin-starred Bo.lan — to honor Thai culinary tradition while presenting it in a way that is vibrant, approachable, and unforgettable.
A Michelin Pedigree with a Street Soul
Bo.lan has long been celebrated for its philosophy of sustainability, authenticity, and deep respect for Thai culinary heritage. Err, its sister concept, strips away the formality of fine dining, instead offering the bold, rustic flavors of Thai street food — but with the finesse and precision of a Michelin kitchen. Bringing Err to Kuala Lumpur, inside the refined walls of the Grand Hyatt, creates a thrilling juxtaposition: the heart of Bangkok’s streets beating inside a 5-star hotel.
First Impressions: Color, Aroma, and Energy
The moment the dishes began arriving, it became clear that this was not a timid introduction to Thai cuisine. Each plate bursts with color and aroma — the crisp, golden sheen of Hat Yai-style chicken wings, the bright pop of corn salad flecked with chili, the deep orange glow of a southern Thai curry rich with coconut milk. The room filled with the unmistakable perfume of garlic, lime, chili, and lemongrass — a promise of bold flavors to come.
The Flavors: Layered, Balanced, Unapologetically Thai
Err’s menu is not designed to play safe. It is unapologetically Thai — fiery, tangy, herbaceous, and layered.
Bik Gai Hat Yai (Tea-Braised Fried Chicken Wings): Crackling skin infused with garlic and shallots, juicy meat beneath. Comforting and addictive.
Tum Khao Poat (Cameron White Corn Salad with Shrimp Paste): Sweet corn meets a fiery, tangy dressing. Each bite wakes the palate.
Yum Kai Doa (Crispy Free-Range Egg Salad): A humble egg transformed into a vibrant, crunchy, herb-loaded salad.
Pla Khao Maak (Fermented Rice-Cured Fish): Bold, funky, but balanced with kaffir lime and pickles. A true nod to traditional preservation methods.
Geng Krua Talay (Southern Seafood Curry): Creamy, coconut-heavy, yet alive with spice — a dish that lingers long after the bite.
Geng Kiow Waan Gai (Green Curry Chicken with Coconut Heart): Familiar yet elevated — the sweetness of coconut heart and fragrance of Thai basil add unexpected depth.
Desserts: Soft Serve Sandwich is playful and modern, while Kanom Tuay (Steamed Coconut Milk Pudding) is gentle, nostalgic, and deeply Thai.
Each dish speaks the language of Thai cuisine fluently, balancing the four cornerstones of sweet, sour, salty, and spicy in perfect harmony.
The Experience: Accessible Luxury
What makes this takeover exceptional is not just the food, but the experience as a whole. You’re dining in the elegant setting of Grand Hyatt Kuala Lumpur, served by a Michelin-awarded team — yet the prices remain shockingly reasonable. This combination of authenticity, craft, and accessibility makes the event feel truly special, as though world-class Thai cuisine has been made available to anyone curious enough to try.
Final Thoughts: A Culinary Journey Worth Boarding
Err by Bo.lan’s presence in Kuala Lumpur is more than a restaurant takeover — it’s a culinary journey. It brings the spirit of Bangkok’s streets to life while maintaining the elegance and detail of fine dining. Every bite feels both familiar and new, comforting yet adventurous.
For those seeking authentic Thai flavors elevated by Michelin precision, this is not to be missed. It’s not just a meal, it’s a story told through spice, aroma, and tradition — and one that lingers well after the final spoonful of coconut pudding.
📍 Venue: Grand Hyatt Kuala Lumpur, Level 2
📌 Reservations: WhatsApp +60 12 621 9869