Bangkok Diners Club is a bold and imaginative Thai barbecue restaurant hidden above The Edinburgh Castle pub in Manchester’s Ancoats. Co-founded by chef Ben Humphreys, along with his wife Bo and friend Danny Collins, the restaurant brings together the smoke and intensity of American barbecue with the punchy, herb-driven depth of Thai cuisine. The result is something rare and genuinely original.
The dining room is intimate, with a stripped-back elegance that reflects the Victorian bones of the building. Seating just over thirty covers, it feels informal and quietly confident. The space is simple, allowing the food and conversation to take centre stage. Service is relaxed but attentive, delivered by a small team who know the menu inside out and are eager to guide guests through it.
The kitchen is built around an upright smoker, which forms the basis for much of the menu. Meats and vegetables are grilled slowly over wood, picking up a gentle smokiness that plays beautifully against Thai staples like lemongrass, galangal, lime leaf and fish sauce. Dishes change regularly, but signatures include grilled pork jowl with sticky rice and nam jim, pad prik king with roast pork belly and rhubarb, and deep-fried crab fritters with a tangy karee mayo. Vegetarians are well considered too, with plates like artichoke and beetroot massaman curry showcasing balance and creativity.
On Sundays, the format shifts slightly, with larger platters designed for sharing. Think whole grilled fish, smoked brisket and sticky glazed chicken served alongside greens, rice and pickles. These are dishes made to linger over.
There’s a sense of purpose to Bangkok Diners Club. It’s thoughtful, inventive and full of flavour, offering something that feels both rooted and completely new. For anyone interested in where Thai food is going next, this is an essential stop.