Err Urban Rustic Thai earned a Michelin Bib Gourmand and was born from the same kitchen minds behind the celebrated fine-dining institution Bo.lan. Err is the more casual, more gregarious sibling.
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Chefs Duangporn “Bo” Songvisava and Dylan Jones, known for their uncompromising commitment to organic, sustainable, locally sourced Thai ingredients, designed Err as the kind of place you eat with your hands, argue over the best dish on the table, and leave wanting to come back next week.
The restaurant now sits on Sukhumvit Soi 32, between the Thong Lor and Phrom Phong BTS stations. We went, we ate a lot, and we have strong opinions.
What to expect at Err
Modern Thai. However, there is no deconstruction here, no foams, no unnecessary architectural plating. Err takes classic Thai dishes and cooks it in a way that creates layers of flavour without losing what made the original worth cooking in the first place.
Think bold, punch and the best version of something you thought you already knew.
The setting matches the food: kitschy, eclectic, and created with thought. Wine bottlesthat cannot be fully recycled due to the dye in the glass are repurposed as table surfaces. The team is commited to sustainability and has designed the space to look like a mish-mashed Thai living room. Art covers the walls in what appears to be a random arrangement; look closer and each piece is deliberate. A long row of books lines the mezzanine level. There’s an outdoor enclave for those who prefer open air.
THE FOOD AT ERR
Fried Chicken Skin
This is the dish Err is known for, and the reputation is fully deserved. What arrives at the table is the entire chicken skin, whole with no cracks or tears. It’s deep-fried so precisely that it holds its shape completely. Every bite is crispy and rich, much like eating your favourite potato chip but infinitely more delicious (and sinful).
The technical precision required to remove a whole chicken skin intact and then fry it to this standard is not something most kitchens bother attempting. It is limited in quantity each service, so do order it as soon as you sit down.
Charred Cabbage in Fish Sauce
Cabbage in fish sauce appears on menus everywhere in Bangkok, from mall food courts to fine-dining rooms. We have loved the version at Sam Lor, and had it repeatedly. The version here is the most gutsy we have encountered. The cabbage is charred at the edges, just enough to coax out a deep, smoky umami that works in concert with the saltiness of the fish sauce. Chillies are charred alongside, adding heat that builds gradually.
We find that because this dish is so common, most places treat it as an afterthought. But the chefs at Err took it and charred it. And now we have to order it every single time.
Moo Ping (Grilled Pork Skewers)
Moo ping is a Thai street food staple. The version here elevates the format with high-quality ingredients and unbeatable seasoning. The pork is grilled like gai yang (Thai-style grilled chicken), perfectly seasoned and cooked so it stays succulent even with a proper char on the outside. Juicy, well-seasoned, and impossible to leave unfinished. Each order comes with three skewers.
Tom Kha Gai
Tom kha is the coconut milk-based soup, preferred by people who find tom yum a little too aggressively hot. But subtlety doesn’t mean less interesting, and Err’s version illustrates why. The classic flavours of galangal, lemongrass, kaffir lime are all present, but here the dish leans sour rather than rich. It is lighter, more refreshing, and brings a brightness to the meal that keeps you returning to the bowl between bites.
Fried Garlic Squid
This is the dish that makes you forget you are eating something deep-fried. Local squid, local shallots, garlic, chillies are all fried to a crisp with squid that is somehow neither rubbery nor dry. The heat is more restrained than the presentation suggests, which gives the garlic and aromatics room to work alongside the squid rather than overpowering it.
What makes this dish particularly satisfying: you eat everything in the bowl. The crispy garlic, the fried shallots, the charred chillies all go together.
THE SPACE
The design at Err is deliberately eclectic. The wine bottle tables are the most-discussed detail: they are a sustainability feature that happens to look excellent. The wall art appears random at first glance; a second look reveals that each piece has a reason to be there. Books line the mezzanine. An outdoor enclave is available for those who want it, though Bangkok’s heat usually makes the air-conditioned interior the smarter choice.
The overall effect is a space that rewards attentive guests. That makes it a fitting match for food that works the same way.
PRACTICAL NOTES
Reservations are recommended. Err does get busy, especially at dinner, and walk-ins are seated only if space allows. The good news: there is no charge to reserve, so do book ahead when you can!
The restaurant is on Sukhumvit Soi 32, making it easy to reach from either Phrom Phong or Thong Lor BTS as both are a short walk away.
THE VERDICT
Pros
- Fried chicken skin is extraordinary
- Charred cabbage in fish sauce is the boldest version of a Thai classic
- Easy to reach from both Phrom Phong and Thong Lor BTS
Cons
- Gets busy at dinner; arriving without a reservation is a gamble
- Best experienced with a group, so you can order widely across the menu
Err is the kind of restaurant that reminds you what Thai food can do when a kitchen stops compromising. Every dish we ordered was about char, heat, and restraint, or the pointed lack of it, and every choice was right.
Err Urban Rustic Thai Cuisine, Bangkok
Address: Sukhumvit Soi 32, Khlong Toei, Bangkok
Nearest BTS: Phrom Phong or Thong Lor (both a short walk)
Opening Hours: Thu–Tue 11:00 AM – 11:00 PM (confirm before visiting)
Reservations: Recommended · Walk-ins accepted subject to availability · No reservation charge
Accolades: Michelin Bib Gourmand · Sibling restaurant to Bo.lan