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Get ready to queue for Park Bench Deli opening next Monday

SINGAPORE — What began as a casual conversation between a pair of chef friends about American-style sandwiches will culminate in a permanent store along the Telok Ayer stretch that opens its doors next Monday (July 20). But Park Bench Deli isn’t your typical sandwich shop, and it didn’t start out that way.

SINGAPORE — What began as a casual conversation between a pair of chef friends about American-style sandwiches will culminate in a permanent store along the Telok Ayer stretch that opens its doors next Monday (July 20). But Park Bench Deli isn’t your typical sandwich shop, and it didn’t start out that way.

Chefs Ming Tan and Andrei Soen met at Lolla more than a year ago when Tan was the head chef at the small-plates restaurant. “Having grown up in America, a part of me always misses a good sandwich,” said Soen, who is also the chef and co-owner of local seafood boil eatery The Cajun Kings. “I was talking to Ming about it and we thought that starting a sandwich shop was an idea worth exploring.

“We feel that American-style sandwiches, with a good ratio of hearty fillings to good bread, is under-represented here.”

Together with friend and “management guru” Aamir Ghani, the duo premiered their first sandwiches at the Creatory pop-up in August last year. “That was our way of testing the market to see if our idea could work,” Soen added.

Back then, they put only two sandwiches on the menu: One they called Double Play, stuffed with smoked short rib pastrami, corned beef brisket, pimento cheese, and bread and butter pickles; and Kong Bak Banh Mi (Vietnamese braised pork belly sandwich). Both sold incredibly well. Several pop-up events later, the trio found themselves invited to bigger shindigs, including gourmet food festival Savour and the Laneway music festival. At the end of last year, Tan quit his post at Lolla to concentrate on Park Bench Deli.

When it opens its brick-and-mortar store, Park Bench Deli promises a compact menu of sandwiches that fans are already familiar with, which include the Fried Chicken Sandwich, as well as new additions like the Mexican-inspired Torta.

“We can’t say that we are the first to make good sandwiches in Singapore, but we will use our training and perspectives as chefs to create really good sandwiches,” said Soen.

The Fried Chicken Sandwich, for instance, involves boneless chicken thighs that are first marinated and cooked sous vide for several hours, and marinated again in buttermilk overnight. Only then is the meat dredged in flour and more spices, and deep-fried. The hoagie rolls used for the sandwiches are made by a supplier according to their specifications so that the bread has a soft crunchy crust and a centre that is not too dense.

The chefs said prices would probably range between S$12 and S$15, and they hope to keep adding interesting items to the menu. For example, they plan to introduce gua baos (steamed white buns) with fillings such as duck confit, and even pork sisig (swapping the traditional use of pig’s head and ears with trotter and collar). Sure, it may not sound sexy, but we’re certain these chefs will find a way to make it a more sumptuous alternative. Annette Tan

Park Bench Deli is at 179 Telok Ayer Street. Tel: 6815 4600. Visit http://parkbenchdeli.com for more information.

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