Tea-brined fried chicken is one of the delicious, yet lesser-known Thai dishes served during the three-month kitchen takeover. — Photos: Err by Bo.lan
Diners in Malaysia and across the world have a natural thirst for shiny new things. For established F&B operators, coming up with something new once meant revising or updating an existing menu or inviting a celebrity chef to do a one-off collaboration, but increasingly, operators have gotten more creative in their attempts to cater to the growing appetite for new experiences.
Kuala Lumpur’s Grand Hyatt, for instance, has taken the concept of a kitchen takeover and turned it into something very closely resembling a short-term residency with the recent launch of Err by Bo.lan.
