Chefs Duangporn “Bo” Songvisava and Dylan Jones is known for elevating Thai cuisine, both at fine-dining venue Bo.lan and at the more casual eatery Err. The pandemic and the ensuing lockdown took its toll on the restaurant business and, instead of closing down one of their outlets, the chef duo decided to relocate Err from its riverside address in Tha Tien to the same space Bo.lan occupies in Thonglor.
Bo.lan has taken over the private dining room and is now an intimate chef’s table space. Err, meanwhile, has snuck in a bit of fun to the main dining space, which now features traditional triangular flags and colorful temple-inspired elements.
The food at Err is a bit more rustic, but the eatery prides itself on serving the same top quality as that of its sister restaurant—and in more wallet-friendly prices. Dishes are simple in presentation but rich in flavor. Start off with a plate of sausage, be it neam (fermented pork sausage) or the Isaan-style variant, which mixes cured pork with gaba rice (germinated brown rice). Follow it up with stir-fried dish morning glory with premium shrimp paste and tangy yum salad with deep-fried organic egg. The deep-fried chicken skin served with house-made Sriracha sauce is another must, but call in advance if you want to feast on this treat.
Make sure to complement your meal with drinks created by folks at Wasteland, the new zero-waste drinking space that's another new addition to the Bo.lan family.
