Cured, grilled and pickled

The menu reads like a tour of Thai preserving. The preserved section covers Isan sausage cured with gaba rice, northern-style naem, Chiang Rai sai ua curry sausage smoked over coconut, and koji-marinated pork belly. The charcoal grill adds Chinatown-style pork ribs, chicken satay with cucumber relish and toasted brioche, and grilled pork neck with a spicy tamarind dip. Skewers of mixed pickles, sour green mango in fish sauce and pickled single-clove garlic are made for the table to share.

The kitchen is open about its methods. Its own menu warns guests not to be surprised by meat hanging in the kitchen, because curing and fermentation are the point.

Curries, clay pots and wok dishes

Heavier dishes round out a meal: a southern-style moo hong of pork belly and ribs braised with pepper and palm sugar, green curry of chicken on the bone, a southern curry of pork ribs, and turmeric chicken soup. Wok dishes include morning glory with shrimp paste and minced beef with holy basil and a fried egg. Err says it works closely with farmers and artisans around Thailand.

Good to know

Err is non-smoking inside, with covered seating outdoors for smokers, and it keeps parking for six to eight cars.

Connected: Bo.lan

Err shares its chefs and its sourcing philosophy with Bo.lan, the couple's Thai restaurant on Sukhumvit 53, which serves set menus built only from ingredients produced in Thailand.

Sources: Err Urban Rustic Thai, food menu, directions, Bo.lan. Checked September 25, 2026.