Tucked beneath Slurp Spitalfields, Dang’s is redefining East London nightlife with a bold mix of Thai fried chicken and inventive cocktails. Co-founder Richard Poole shares the story behind the bar, the challenges of launching in a hidden basement, and why Dang’s has become a standout destination for food, drinks, and design. From Bangkok street food inspiration to Shoreditch creativity, Dang’s is carving out a unique space in London’s dining scene.
Dang’s is a standout spot in East London. What inspired the name “Dang’s” and how does it reflect the bar’s unique vibe?
Dang means red, which was the color of our co-founder’s hair when she was born. It became her nickname in the mountain village where she grew up in Thailand. Since these are her recipes, we thought it was only fitting to honor the bar with her name
Your cocktails are expertly crafted and infused with the flavours of Thailand. Can you share the creative process behind developing your drink menu?
The cocktails took a while to perfect and were probably just as much of a challenge as the fit-out. We specifically wanted Thai ingredients to be central to our offerings, so when you visit, you’ll notice that some of the ingredients might seem a bit unusual—but trust us, they taste divine
Dang’s is also known for serving some of the best Hat Yai style fried chicken in London. How did you decide on this culinary pairing, and what role does food play in your overall concept?
Who doesn’t love fried chicken? And who doesn’t love Thai food? The combination of these two concepts is rarely explored in the fried chicken scene, but—controversially—I’m happy to say that Thai fried chicken blows all the others away. Most London cocktail bars refuse to serve food, which is fair, but in Thailand, hospitality means both food and drink. Food is a central part of the drinking culture from clubs to roadside bars. We wanted to bring a slice of that experience to London
Located in the basement of Slurp Spitalfields, Dang’s has a truly unique setting. How has this historic and vibrant part of East London influenced your vision for the bar?
All three of us founders live in Shoreditch and Wapping, so opening a cocktail bar halfway between the two—right in East London—was a no-brainer, ha! East London is a true beacon of multiculturalism, with deep-rooted connections to the Far East, so it just made perfect sense for us.
Starting a bar in East London comes with its own set of challenges. What were some of the biggest hurdles you faced when launching Dang’s, and how did you overcome them?
One of our biggest challenges was making our bar visible—being tucked away in a basement makes it tough to attract attention. The first few months were incredibly stressful as we worked to drive footfall, but we overcame it with some brilliant marketing from Darby & Parrett and, of course, the strength of our offerings. A game-changer for us was bringing customers down from our sister restaurant upstairs, Slurp. What could be better than indulging in a bowl of noodles and then unwinding with beautifully crafted cocktails afterwards?
East London’s nightlife is renowned for its creativity and diversity. How do you see Dang’s fitting into this dynamic landscape, and what sets it apart from other venues?
We definitely feel like the underdog, ha! Like the rest of London, we’re all feeling the pinch, but what sets us apart is our belief in the less is more ethos—or rather, doing more with less. Not because we planned it that way, but because we had to! We built this on a shoestring budget, and that resourcefulness has shaped who we are.
The circular bar surrounded by deep red and orange furnishings creates a distinctive ambiance. What was your vision behind this design, and how do you feel it enhances the guest experience?
Neil Wager (co-founder) and I wanted to emulate the red hair of Saiphin Moore, haha and I am glad that that deep red has made an impression!
With the rapid changes in East London’s hospitality scene, how do you plan to keep Dang’s relevant and continuously engaging for both locals and visitors?
By keeping our best sellers while rotating our offerings for new and exciting experiences, we stay fresh while never forgetting our roots. At our core, we’re a small Thai cocktail bar that serves Thai fried chicken—nothing more, nothing less.
For aspiring entrepreneurs looking to open a bar in East London, what advice would you offer about balancing creative vision with the practical challenges of starting and running a successful venue?
Drive—you need a lot of it to get started. But if you truly believe in your food and drink, that part comes naturally. The next challenge? Funding. So really, it’s drive first, then funding—or maybe a drive to get funding! Also, start small. Knowing what I know now, if I were to launch a new concept, I’d never go beyond a 30-cover site.
