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Err in Maha Rat road succeed in showing the roots of food making in Thailand

Err is another restaurant started by the couple Chefs Dylan and Bo behind Bo.Lan. It is urban and hip. It is rustic. And they are not trying to please you in the easiest way. They do challenge customers by pickling and fermentation, showing traditional food making techniques.

Pak Dong Ruam (ผักดองรวมเสียบไม้) or Siamese Pickled Pincho at Err

Lets just start with the older techniques used. Preserving food mean that the food is treated with chemicals or heat. The purpose is to prevent other unwanted life-forms from altering the food. Pickling and fermentation is just two ways of naturally preserving food. Pickling generally means food that is preserved by using an acidic liquid, most often vinegar, and usually also heated to secure sterilization. It normally includes vinegar, water and sugar that has been heated. Fermentation on the other hand means that the food has been altered, or “processed”, by bacteria. Fish sauce is an example of food fermented by bacteria. And just to complicate it a bit, kimchi and sauerkraut is both pickled and fermented.

Err has a clear focus on sustainability, including the use of many ingredients from local farmers and artisans. That is a welcoming start to me. In addition it is situated close to Wat Pho and the Grand Palace, so it is a perfect lunch spot for the curious once.

Err is not spectacular food making, but they consistently put good and well presented food on the table, and they master the techniques used. I’m always intrigued when entering a restaurant like Err, inviting their customers to try food made with old techniques such as pickling and preservation. And they have a variety of dishes made with these techniques, of course in addition to plenty of other options. Basically the meny is divided in Preserved, Pickled, Char/Coal/Grill, Crunchy and Crispy, Wok, Clay Pot, Refreshing, Curry and Soups.

I ordered 4 dishes out of a rather extensive menu and started out with their 5 sticks of Siamese Pickled Pincho at 65 ++ bath. The Thai name is Pak Dong Ruam (ผักดองรวมเสียบไม้). The waiter said it would reflect all their pickled dishes, but it actually didn’t. They gave me three out of the five options on the menu. Anyway, they where really good and I just wanted more. I especially liked the pickled mustard greens, but also the pickled turnip and the garlic was pleasant. But of course, when you found your recipe for pickling, you can basically follow that for everything you want to pickle. Not very difficult for a restaurant, but very pleasant for the customers.

Nang Kai Tort (หนังไก่ทอดน้ำปลาชั้น 1 และศรีราชาทำเอง) or Chicken Movie at Err

I then went for the Nang Kai Tort (หนังไก่ทอดน้ำปลาชั้น 1 และศรีราชาทำเอง) or Chicken Movie as it is translated to. It comes with a home-made See-ra-cha sauce at 195 ++ bath as they called it. It is chicken skin served as a whole chicken with nothing inside. It was crunchy and tasty and the chi-ra-cha sauce was an excellent example for why you should make the sauce yourself and not buying the industrial version you get almost everywhere. It was fresh, spicy, tangy and with an addictive taste. They should really start selling it.

Moo Ping (หมูปิ้งหายเมา) or spicy sober pork on skewers at Err

The next dish was Moo Ping (หมูปิ้งหายเมา) or spicy sober pork on skewers at 125 ++ bath. It came with a soy based dipping sauce. The meat was of good quality, but lacked a little bit of fat and was a bit boring. A typical dish for sharing when ordering several dishes, and that is probably also the purpose. I have had better examples on the streets of Bangkok, but that said, I have also had plenty of worse bites out there.

Sai Krok Issan (รอกอีสาน) or Issan style pork sausage cured with organic gaba rice at Err

The last dish I ordered was the Sai Krok Isan (รอกอีสาน) or Issan style pork sausage cured with organic gaba rice at 250 ++ bath. Here, both the rice and the meat is cured together, and the taste is much more tart than the ones you find on the streets of Bangkok. It probably won’t satisfy the sweetest tongues of Bangkok, but as Err in my view targets tourists and visitors, it is a dish that many would like. The portion is rather big, so I would recommend to order it as a sharing dish. The handwork is absolutely excellent and I enjoyed it a lot.

Err serves good cocktails at reasonable prices that fits the food served.

The dining room at Err is a rather small one. The interior is rather woody and with old antiques spread around, in addition to children’s toys and gizmos of different shapes and sizes. It is not modern, but still urban with a rustic style. The atmosphere is pleasant with an attentive service that is way better than the standard Thai service.

You find Err on Maha Rat Road, directly behind Wat Pho in the Old City. It is also rather close to other cultural landmarks such as The Grand Palace and Wat Arun on the other side of the Chao Phraya river. In other words and so it excellent stop for lunch or post-sightseeing dinner if you want something else than street food. The casual vibe means you can show up in shorts and sandals and not feel totally out of place.

See my Bangkok food map for other eating options in Bangkok.

Name: Err

Food: Rustic Thai Food

Price: Moderate to expensive. Medium portions. Expect around 600-1000 bath per person for a meal. My bill with a bottle of soda water came in at 970 bath + VAT + service charge= 1142 bath

Open: Tue – Sun 11.00 – 16.00, 17.00 – 21.00

Phone: 02 622 2292

Email: info@errbkk.com

Website: Err

Address: 394/35 Maha Rat road

How to get there: With the new MRT station Sanam Chai it is also easy to get here. The Sanam Chai station is a 6 minute walk from Err restaurant. If you’re not nearby a MRT station, it is probably easier time wise to take a taxi or do the walk to an MRT station then to take the taxi all the way. You find Err directly behind Wat Pho in the Old City. Other cultural landmarks close by includes The Grand Palace and Wat Arun.

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Err

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Err 13.743983, 100.492386 Err is restaurant started by the couple Chefs Dylan and Bo behind the more famous Bo.Lan. It is urban and hip. It is rustic. They also do pickling and fermentation and by that showing traditional food making techniques. And they do succeed in doing so with tasty food. See full review at StreetsideBangkok.Bangkok กรุงเทพมหานคร, Thailand (Directions)

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