Bangkok Diners Club feels a bit as if it’s tucked down a humid Rattanakosin sidestreet in the Thai capital’s old town, rather than in a room above a pub 6,000 miles away in Ancoats, Manchester. Husband-and-wife team Ben and Bo Humphreys have brought their joint skills to the Edinburgh Castle, an elegantly restored 19th-century pub with an upstairs restaurant that in recent years has made quite a name for itself; before the Humphreys’ arrival, this same space was the lair of Winsome’s Shaun Moffat, where plaudits and gongs were in ready supply, but then Moffat got his hands on his own place and this upstairs room needed a pair of cool, capable hands to take over.
Look no further than Ben and Bo, who have a pedigree in forward-thinking Thai cuisine. Bo was born and raised in Thailand’s north-eastern Isaan region, before moving to Bangkok in her teens, while Ben has cooked at Manchester’s Thai fusion restaurant District and, before that, at Tattu, Rabbit in the Moon and Lucky Cat. After the closure of District in 2022, the couple spent three years eating their way across Thailand and the US, picking up inspiration for dishes in which authentic Thai flavours, and occasionally Bo’s family-favourite recipes, could merge with the Korean and Mexican barbecue flavours of Miami smokehouses. Here, heat, citrus, fresh turmeric, shrimp paste and all the complexities of Bangkok cuisine meet relatively sleepy, low-and-slow American barbecue.
