If you’re a Thai food enthusiast, mark your calendars – because something truly special is happening at the Grand Hyatt Kuala Lumpur. From 2 September to 30 November 2025, the hotel is playing host to an exclusive dining takeover by Err by Bo.lan, a Bangkok-based restaurant.
This collaboration brings the culinary brilliance of Chef Duangporn “Bo” Songvisava and Chef Dylan Jones to the heart of KL. As founders of the celebrated Michelin star Bo.lan as well as its casual counterpart Err, the duo is revered for their sustainability-driven approach and deep respect for Thai culinary heritage.
With this Bo.lan pop-up, they’ve crafted a menu that showcases bold, earthy flavours, responsibly sourced ingredients, and creative takes on Thai classics.
The vibes and the food by Bo.lan
Located on Level 2, the restaurant by the poolside has been transformed into a vibrant hideaway that feels both relaxed and uplifting. Bright, colourful cushions and cute accents infuse the space with warmth and playfulness. The cheerful atmosphere is complemented by a lively soundtrack of classic rock reimagined with a Thai twist.
However it is the food served up by Bo.lan that impresses – from the start. For starters we sampled the Khao Tort Pla Insri Kem (Thai jasmine rice croquettes with salted Spanish mackerel). They were golden, savoury and very spicy. The Pak Dong Ruam, a medley of pickled vegetables which followed offered a sharp, tangy contrast, while the Nuea Dairt Diow (sun-dried beef with fried shallots and lime leaf) was very tasty with a satisfying chew. Gai Fuu (crunchy chicken cake with mango salad) was yummy too.
For mains, the first round included the Tum Khao Poat (Cameron Highlands spicy corn salad elevated by fermented fish and shrimp paste). The Bik Gai Hat Yai (tea-brined chicken wings) were packed with flavour and crisped to perfection. All this was complimented by sticky rice.
For the next set we enjoyed Pla Kao Mak (grouper with assorted pickles and sweet fermented rice), Gaa Lum Pat Nam Pla (stir fried cabbage with fish sauce) and a delicious Yum Kai Dao (fried cage-free egg salad). My absolute favourite though was the Geng Krua Talay, a southern Thai-style curry with assorted seafood and coconut palm heart.
The last group of mains offered by Bo.lan is the Thai green curry – Geng Kiow Waan Gai – fragrant, rich, and made with chicken on the bone, coconut palm heart, and creamy coconut milk. Served with soft Kanom Jeen noodles, it was the kind of dish that lingers in your memory.
For dessert, we loved the playful soft-serve jackfruit ice cream sandwich (who knew that a bun with ice cream can taste so good?!), and the delicate Kanom Tuay, a steamed coconut pudding that was subtly sweet and silky smooth.
Beverages to go along
Drinks played a major supporting role throughout. On arrival we were offered mocktails and a lovely refreshing cocktail – Flower Market No. 1 made up of Nangka gin, Cointreau, pink guava juice, lime and mint.
We also sampled exclusive kombucha flavours by WonderBrew – Lime & Lemongrass with Chilli and Pineapple with Thai Basil – and really tasty local craft beers from PaperKite, adding a Malaysian twist to the Thai experience.
In short, this takeover by Bo.lan is a love letter to Thai cuisine. Every detail, from the vibrant setting to the thoughtfully curated dishes, reflects a deep appreciation for authentic flavours presented with a playful twist. So if you’re craving the best Thai flavours or looking to explore something new, this pop-up at the Grand Hyatt Kuala Lumpur is not to be missed!
We were invited by Grand Hyatt Kuala Lumpur. As always, our opinions are honest and our own.
