Last Monday, I was running a little late as I rushed over to Grand Hyatt KL for an exclusive cooking demonstration by Michelin-starred chefs Bo Songvisava and Dylan Jones from Bangkok. As a fan of Thai cuisine myself, this event is something I really looked forward to.
As I walked past the swimming pool at level 2 of Grand Hyatt before entering the restaurant, it felt as if I have travelled to another country. The demonstration was only starting and I didn't miss anything by the time I arrived.
A Thai Dining Takeover by Err by Bo.lan, led by Michelin-starred chefs Bo (right) and Dylan from Bangkok
Chef Dylan did the first part of the cooking demonstration where he prepares the ingredients and proceed to cook the dish Green Curry of Chicken and Its Best Bits!! Then the second part is conducted by Chef Bo, who prepared and cooked Stir Fried Prawn with Sator Beans.
Natural Coconut Sugar (left) and Fish Sauce used by the chefs for this cooking demonstration
We got to try out some of the ingredients used for the dishes which are their very own artisanal Natural Coconut Sugar and Fish Sauce. The sugar taste has a more coconutty taste profile, smoother and I personally think it can be topped on a dessert, while the fish sauce has more depth and I tasted dried shrimp as well. Not as salty as the mass produced fish sauce that we can find at the supermarket.
You can purchase those along with others such as fermented soybean and soy sauce from the restaurant itself.
As the cooking demonstration progress, one of the most important lesson I learnt was on how to use the pestle and mortar. It is important to always put in the hardest, driest ingredients first and finish with the softest or wettest. So the ingredients like garlic and red onions will be the added in at the very end. The pounding also needs to have a pushing motion instead of just pounding it up and down in order to release the oil and juices from the ingredients.
Here are the two finished dishes prepared by Chef Dylan and Chef Bo from the cooking demonstration.
Green Curry of Chicken and Its Best Bits!! (left) and Stir Fried Prawn with Sator Beans.
Err by Bo.lan Thai Dining Takeover is a collaboration between Grand Hyatt Kuala Lumpur 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 now until 30 November 2025.
Their Thai green chicken curry also added chicken feet, gizzards and liver cooked together with Thai basil, aubergines, coconut cream and chicken stock. It's thick, creamy, sweet but no sugar added into this dish but from the ingredients especially the red onions and coconut cream. It is great to eat together with rice and definitely will 'tambah nasi' for this!
As for this stir fried prawns, the prawns were fresh and bouncy, strong prawn paste taste and generous amount of sator beans (stink beans) which I am a fan of. It has a good spicy kick and could be a little spicy for some but can easily be fixed by eating it with rice!
Dtom Yum Budu – The braised beef cheeks were so tender and flavorful!
This is the Deep-fried Cage-free Egg Salad consists of coriander, mint leaf, chilli and fish sauce. Refreshing, yummy and I enjoyed this a lot.
Crispy Turmeric Fried Squid cooked to golden perfection, paired with a zesty homemade orange-Sriracha sauce, Crunchy bites as snacks on its own too!
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 RM28 per dish and with vegetarian options available.
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; Bit Gai Hat Yai: Tea-brined chicken wing, crispy fried shallot, garlic powder
• Wok Wok – Bik Pla Meuk Pad Prik: Stir-fried squid wing, coconut palm heart, Thai basil, mouse shit 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, butterfly pea flower
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.
From noon till 2pm, there is a lunch set for two pax with unlimited kombucha at only RM168 nett and this comes with 4 signature dishes and jasmine rice. I find this an excellent deal as the dishes were specially curated by Michelin-starred chefs for this dining takeover.
If you are interested try out Err by Bo.lan Thai Dining Takeover, a culinary journey of Thai flavours by this power couple Chef Bo and Chef Dylan, you can make your reservation by emailing them at restaurant.kuagh@hyatt.com or send a message on WhatsApp at +60 12 621 9869
.: Peace Out :.
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