The playfully named 'Chicken Movie' (referring to the Thai term for watching TV with snacks) is street food sophistication. The chicken skin (sourced from whole birds used elsewhere in the restaurant) is fried until shatteringly crisp, then served with Chef Bo's house-made sriracha—fresher, brighter, and more textured than commercial versions. The sriracha combines fresh chilies, garlic, vinegar, and salt in ratios that showcase chili flavor rather than heat alone.
Tips from diners
The Sriracha is the point—ask about it. Chef Bo will explain how it differs from store-bought versions. The chili sourcing and fermentation time matter.
Tsukune is a Japanese preparation (grilled meat skewers), but here Chef Bo reinterprets it using northern Thai larb spicing. The meat is minced and mixed with fish sauce, lime, chili, and toasted rice powder, then formed onto skewers and grilled. The charring adds smokiness while the larb spicing adds herbaceous complexity. This fusion (Japanese form, Thai flavor) demonstrates Err's willingness to play with regional boundaries.
Tips from diners
Order these hot off the grill—they're best when the exterior is charred and interior still warm. Don't let them cool.
Sour sausage (neam) is foundational to Isaan (northeastern Thai) cuisine. Err sources pork from farms that use traditional fermentation methods, creating complex, tangy, slightly funky sausage. Gaba rice is brown rice that's been sprouted to increase nutrition and create a unique texture—sticky but with more body than white sticky rice. This combination is Isaan bar food tradition, now refined through ingredient sourcing but not through technique.
Tips from diners
This is authentic Isaan drinking food—serve it with beer or whiskey as locals do. The fermentation creates an acquired taste, but it's worth trying.
Morning glory (water spinach) is a Thai staple, usually cooked quickly in high heat. Err's version emphasizes the shrimp paste—sourced aged and fermented to intense umami. The paste is pounded with garlic, then tossed with the green vegetable and hot wok. The result tastes more of paste than vegetable, showing how Thai cuisine builds flavor through pastes and condiments rather than through cooking technique alone.
Tips from diners
This is a drinking food side—order it to share and balance richer dishes. The shrimp paste is potent, a little goes a long way.
Yum is a broad category of Thai salads—typically spicy, tangy, and herbaceous. Err's version features whatever protein or vegetable is seasonally best, always finished with a fried organic egg from local farms. The egg yolk breaking into the salad adds richness and richness that contrasts with the salad's acidity. This is how Thai home cooks often eat—salad as the main dish, egg as the protein.
Tips from diners
The fried egg is essential—it's not garnish but the main protein. Eat it while the yolk is runny so it mixes into the salad.
Chef Duangporn 'Bo' and Dylan 'Lan'—the power couple behind Michelin-starred Bo.lan—created Err as a more relaxed venue for Thai drinking culture and regional specialties. The restaurant applies the same ingredient sourcing discipline and culinary research as their fine dining restaurant, but here the food is organized by cooking method (preserved, pickled, charcoal-grilled, clay pot, wok-fried, curry, soups) rather than by service structure.
The menu is organized by cooking method (preserved, pickled, grilled, clay pot, wok-fried, curry, soups). Pick from each category to build your meal. Appetizers are 320-680 THB, curries are slightly higher. Budget 600-700 THB per person for a substantial meal.
No reservations needed—Err operates first-come, first-served in the dining area. The bar is first-come. Lunch is quieter than dinner. Peak times are 6-8pm and 10pm-midnight.
Err is fundamentally about Thai drinking culture—order multiple small plates to share, pair with beer or whiskey, and linger. The food is side to the social experience, not the focus.
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