BANGKOK | Chefs Duangporn “Bo” Songvisava and Dylan Jones made a name for themselves with their fine dining restaurant bo.lan. It opened in 2008 and was lauded for its approach to Thai food, with a three pillar philosophy centred around minimal-waste, sustainability, and local produce. This philosophy is also true of the duo’s more casual spot, Err Urban Rustic Thai.
At Err, you’ll find a menu with more of a street food influence. Share plates to be enjoyed with good company and drinks. There’s a focus on in-house preserves and ferments. Peep inside the kitchen and you’ll see all sorts on interesting things hanging from the ceiling and filling jars.
Err maintains a close relationship with local farmers and producers throughout Thailand, with the three pillars of their philosophy front of mind. Dishes are influenced by Thailand’s diverse regions. It’s high quality, rustic, bold food that tastes great.
Nang Kai Tort, deep-fried chicken skin served with house-made Sriracha sauce is a must. You also have to try the Kaki Paloa Tod. This one sees crispy, tender five-spice braised pork trotters served with a tangy, sweet, and spicy orange chilli vinegar dressing.
Yum Gueng Gai, chicken gizzard salad with local greens, is a delight, as is the Sai Krok Issan – Issan-style pork sausage cured with organic gaba rice (germinated brown rice). They also do a fantastic beef mince pad kaprao (stir-fried Minced beef with holy basil and deep fried egg).
To drink, it’s a selection of quality drinks modelled after Bo and Dylan’s nearby bar, Wasteland. Wine and beer from suppliers who share the duo’s philosophy, plus sodas and cocktails made using ingredients from the kitchen that many would consider to be waste. Things like lime peel, winter melon skin, and leftover wine from unfinished bottles.
Err Urban Rustic Thai
56/10 Thong Lo Road
Khlong Tan Nuea, Watthana
Thu – Tue: 5:00pm to 11:00pm