This season, Grand Hyatt Kuala Lumpur is turning up the heat with a spectacular culinary collaboration,’Err by Bo.lan’ Dining Takeover.
From 2 September to 30 November 2025, guests are invited to indulge in bold Bangkok flavours right here in KL, as the hotel teams up with the celebrated Thai dining concept Err by Bo.lan, helmed by Michelin-starred chefs Bo Songvisava and Dylan Jones.
Set against the lush greenery of the hotel’s Level 2, this limited-time takeover brings the vibrant soul of Thai street food into a refined setting. Expect flavours that excite, dishes that surprise, and an experience rooted in sustainability.
Whether you’re in for a leisurely lunch or an unforgettable dinner, diners can choose from à la carte options starting at MYR 28 per dish, including vegetarian delights. For a true Thai-style feast, the lunch sharing menu (MYR 130 nett for two) lets guests pick any five dishes, perfect for tasting and sharing.
About Err by Bo.lan
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.
Chefs Bo and Dylan are known worldwide for their deep respect for Thai culinary traditions, their dedication to sustainability, and their ability to transform humble street food into extraordinary creations.
At Err, every dish bursts with heritage, freshness, and flavour, from fiery spices and aromatic herbs to rustic techniques and creative twists. With this KL takeover, diners can expect both familiar Thai favourites and inventive new creations, all crafted with premium ingredients and served with flair.
Meet the Chefs
Chef Duangporn Songivsava (Bo)
A pioneer in Thai gastronomy, Chef Bo earned her Master’s in Gastronomy in Adelaide before working at acclaimed kitchens in Bangkok and London.
In 2009, she co-founded Bo.lan, quickly establishing it as one of Thailand’s most celebrated restaurants. Recognised as Asia’s Best Female Chef (2013), she continues to champion Thai culinary wisdom, food security, and sustainable dining.
Chef Dylan Jones
Hailing from Australia, Dylan’s culinary journey took him from Canberra to Melbourne, then to London, where his love affair with Thai food began at Nahm restaurant. Meeting Bo in London sealed his destiny, together they opened Bo.lan in Bangkok.
Today, his passion for Thai food is rooted in rare recipes, artisanal traditions, and close ties with local farmers.
What’s on the Menu
This takeover is a feast for the senses, featuring small plates, grilled specialities, vibrant salads, hearty curries, and indulgent desserts. Highlights include:
Small Plates – Met Tang Mor (toasted watermelon seed, kaffir lime, chilli, spring onion).
Refreshing Salads – Tum Khao Poat (Cameron Highlands white corn, fermented fish, shrimp paste salad).
Soups – Dtom Yum Budu (Braised beef cheeks, budu, shallot, lemongrass, Vietnamese mint, cumin leaf, chilli kaffir lime).
Charcoal Grill – Larb Gai Tsukune (grilled larb tsukune, cured egg, pickled makwaen seeds).
Crunchy & Crispy – Bik Gai Hat Yai (Tea-brined chicken wing, crispy fried shallot, garlic powder).
Curries – Geng Kiow Waan Gai (Thai green curry with chicken and aubergines).
Work-work – Pla Tort Saam Rot (Deep-fried grouper, three-flavour sauce, garlic, shallot, dried chilli, kaffir lime leaf).
Desserts – Kanom Tuay (coconut pudding) and soft-serve sandwiches.
To complement the food, guests can sip on Thai-inspired cocktails and mocktails, or explore collaborations with local craft producers such as WonderBrew Kombucha (exclusive Thai-flavoured brews).
The Experience
More than just dining, this takeover is a cultural journey. From the flavours on the plate to the stories behind each dish, Grand Hyatt Kuala Lumpur brings the flames, soul, and spirit of Bangkok straight to KL.
For reservations, you can email, restaurant.kuagh@hyatt.com or send a message to 012 6219869.
