Grand Hyatt Kuala Lumpur is proud to collaborate with the team behind Err by Bo.lan, a celebrated Thai dining concept from Bangkok, for an exclusive dining takeover on Level 2 of the hotel from 2 September 2025 to 30 November 2025. This collaboration brings the soul of Thai street food culture to the heart of Kuala Lumpur and showcases bold flavours, sustainable practices and an elevated experience. The promotion will be available for both lunch and dinner, with à la carte prices starting from MYR 28 per dish and with vegetarian options available. A sharing option is also available during lunch for only MYR 130 nett, where diners can pick any 5 dishes from the menu, ideal for two persons.
Originating from Bangkok, Err by Bo.lan is the brainchild of renowned chefs Bo Songvisava and Dylan Jones, founders of the one Michelin-starred Bo.lan. Known for their commitment to sustainability and deep respect for traditional Thai cuisines, Err reimagines everyday street food with premium quality ingredients and rustic flair. Drawing inspiration from various Asian influences yet remaining deeply rooted in Thai culinary culture, diners can immerse themselves in a culinary journey across the Land of Smiles. The curated menu will showcase familiar Thai favourites and new innovative creations, blending bold spices, fresh herbs and time-honoured techniques, and will be served in a unique city location amidst lush greenery.
Chef Duangporn Songivsava (Bo) has always been passionate about good food and strives to create exceptional Thai cuisine. This desire to excel has only grown since the opening of Bo.lan. Bo completed her Master’s in Gastronomy in Adelaide before returning to Bangkok to pursue a career in the kitchen, where she joined the teams of Cy’an Bangkok and later Nahm in London. It was during her time in London that Bo met Dylan Jones, and together they felt the moment was right to open a truly remarkable Thai restaurant in her home country. Bo.lan opened its doors in early 2009, and since then Bo has continually campaigned to raise awareness of important issues regarding Thai culinary wisdom and food security. She has shared her knowledge through teaching at leading Thai universities and on her weekly television show Eat Am Are (Thai PBS). In 2013, Bo was presented with the inaugural award for Asia’s Best Female Chef as part of Asia’s 50 Best Restaurants.
Chef Dylan Jones began his training in Canberra, Australian Capital Territory (ACT), before relocating to the food-rich city of Melbourne. He developed a strong interest in Asian flavours and travelled extensively throughout Thailand before moving to London to work at Nahm. His time in London cemented his love for the cuisine and deepened his understanding of Thai food. It was also where he met Bo. Without much persuasion, Dylan decided to relocate to Bangkok to open Bo.lan. Fully immersed in his adopted homeland, his passion for Thai food and culinary heritage has only strengthened since living in Thailand. The chefs draw inspiration and knowledge from an extensive collection of rare and antique Thai recipes, their travels across the country and time spent with local farmers and artisans.
Highlights during this dining takeover include the following:
Small Plates (for sharing)
Met Tang Mor: Toasted watermelon seed, kaffir lime, ginger, chilli, spring onion; Khao Tort Pla Insri Kem: Salted Spanish mackerel, Thai-style jasmine rice ‘arancini’
Refreshing Dishes
Tum Khao Poat: Cameron Highlands white corn, fermented fish, shrimp paste salad; Larb Peak Pla Meuk: Isaan-style salad, squid wing, toasted rice, shallot, lime juice
Soups
Dtom Kamin Gai Baan: Chicken on the bone, galangal, shallot, lemongrass, red turmeric, chilli, coriander kaffir lime; Dtom Yum Budu: Braised beef cheeks, budu, shallot, lemongrass, Vietnamese mint, cumin leaf, chilli kaffir lime
Charcoal Grill
Larb Gai Tsukune: Grilled Northern larb tsukune, cured egg, crispy garlic, pickled makwaen seeds; Pla Kao Mak: Spanish mackerel, sweet fermented rice, assorted pickles, kaffir lime
Crunchy & Crispy
Meuk Tort Kamin: Crispy turmeric fried squid, garlic, homemade orange-Sriracha sauce; Bik Gai Hat Yai: Tea-brined chicken wing, crispy fried shallot, garlic powder
Wok Wok
Pad Grapaow Nuea: Stir-fried beef, fried cage-free egg, holy basil, garlic, chilli; Pla Tort Saam Rot: Deep-fried grouper, three-flavour sauce, garlic, shallot, dried chilli, kaffir lime leaf
Curries
Geng Kiow Waan Gai: Thai green curry, chicken on the bone, chicken gizzard, assorted aubergines, coconut palm heart, coconut cream, Thai basil
Braised
Ma Keua Yao: Braised aubergine, steamed custard eggs
Rice & Noodles
Khao Niew: Steamed organic sticky rice; Kanom Jeen: Organic rice noodles
Dessert
Kanom Tuay: Coconut pudding; Kanom Special and soft-serve sandwich
Complementing the menu, guests can enjoy specially curated Thai-inspired cocktails and mocktails, as well as live cultural elements that bring the dining experience to life. Adding a local flair, the experience is further elevated through a collaboration with WonderBrew, a proudly Malaysian kombucha brand that is presenting two exclusive flavours created for this occasion: Lime & Lemongrass with Chilli and Pineapple with Thai Basil. The dining takeover will also partner with PaperKite, Malaysia’s first Gold Award-winning craft beer, further enriching the experience with artisanal excellence.
For more information about the Err by Bo.lan Thai Dining Takeover, please visit the Grand Hyatt Kuala Lumpur website or follow the hotel on Facebook or Instagram.
For reservations and dining enquiries, kindly email restaurant.kuagh@hyatt.com or send a message on WhatsApp at +60 12 621 9869.
Reservation: Click here
