Bistro 88 has quietly established itself as a destination for serious comfort food in Hua Hin. Opening its doors in mid-November, the restaurant is the evolution of what was once Deli 112, a kitchen tucked inside The Pink Elephant at Soi 112. When ownership changed hands, partners David and Khun Nok decided to take a bold step forward, moving beyond the bar scene to create their own standalone restaurant—one that reflects a deep-seated passion for quality and generosity on the plate.
David, originally from New Zealand, spent years in Melbourne, where he developed an appreciation for souvalaki, thanks in part to his mentor, a major lamb supplier to the city’s thriving Greek food scene. His culinary journey has taken him across the world, chasing the best delis from London to New York, Montreal to Melbourne. After relocating to Thailand post-COVID, he settled in Hua Hin, where he finally gave in to years of friendly pressure to open a restaurant. He drew inspiration from memorable meals of his past—like the late-night burgers from Auckland’s legendary “Al & Petes”—and sought to create a menu built on comfort, quality, and honest portions. Bistro 88 is the result.
The menu is straightforward but deeply considered, featuring dishes such as prawn bowls, burgers, fish and chips, and corned beef sandwiches. The food is hearty and unpretentious, made with an emphasis on high-quality ingredients and careful preparation. Today, however, we are not here for a full review, but rather to explore something that caught our attention online—the mention of a proper Reuben and an equally proper Lamb Souvlaki. These two dishes stood out as bold claims in a town where authenticity can sometimes be elusive, and we were eager to see if they lived up to their reputation.
Lamb Souvlaki – 360 Baht. A proper souvlaki is a balance of elements, and Bistro 88’s version is a rare find in Thailand. The pita bread is baked fresh in-house—a rarity even in Melbourne’s famed Greek food scene—while the tzatziki is similarly made from scratch. The lamb, sourced from New Zealand or Australia, is tender and remarkably lean, with just enough seasoning to enhance its natural flavor without overwhelming it.
One bite in, and the attention to detail is clear. The pita is warm, soft, and slightly charred, providing the perfect backdrop to the succulent lamb. The tzatziki, with its creamy tang, pulls everything together. It’s a satisfying meal, large enough to be indulgent but balanced enough to leave you considering ordering another to take home. The restaurant also offers a chicken souvlaki option at 180 Baht, but for those seeking the full souvlaki experience, the lamb is the clear standout.
For those wondering about the difference between souvlaki and gyros, it comes down to the cooking method: souvlaki is grilled on skewers, while gyro meat is traditionally cooked on a vertical rotisserie. At Bistro 88, the approach is distinctly souvlaki—simple, grilled, and straightforward.
The Reuben – 540 Baht. A proper Reuben sandwich is hard to come by outside of a true deli, but Bistro 88 has committed itself to the real thing. The corned beef—sourced from Australia—is cured in-house for three weeks, using point-end brisket for its rich marbling and depth of flavor. The result is an intensely flavorful and remarkably tender meat, stacked generously at 200 grams per sandwich.
The bread is another key player, made to exact specifications by a local baker using a traditional New York deli recipe, complete with caraway seeds. The sauerkraut, also made in-house, carries a punchy tang that cuts through the richness of the beef and the melted Emmental cheese. A touch of slightly sweet Russian dressing brings it all together, striking the right balance of acidity and creaminess. Served alongside a sour dill pickle—fermented in the Eastern European tradition, just as David’s great-great-great-grandmother once made—the Reuben at Bistro 88 is as close as one might get to an authentic deli experience in Hua Hin.
Those who know their deli food will recognize the effort and passion behind each bite. Many first-time customers have become regulars, drawn back by the unmistakable authenticity and craftsmanship of Bistro 88’s approach.
Bistro 88 is not about reinventing the wheel. Instead, it offers a steadfast commitment to time-honored flavors and well-executed classics, served in generous portions at fair prices. For anyone in Hua Hin craving the kind of comfort food that lingers in memory long after the last bite, this is a place worth seeking out.
Author: Editorial Staff
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