When the hip young guns behind this popular sandwich shop premiered their first sandwiches at a pop-up gig, they were an instant hit. Several more events and invitations to sell their wares at popular local music festivals later, they set up a permanent store in the heart of the business district and have not looked back since. The lunch crowds go wild for the compact list of sandwiches which includes the Smoked Pastrami that comes dripping with all the trimmings (sautéed bell peppers, onions, pimento cheese, bread and butter pickles, and its delicious house sauce) and the Kong Bak Banh Mi with braised pork belly, pickled carrot and daikon, peanuts and cilantro. When the craving for comfort food strikes in the evenings, belly up to the counter and ask for the Grilled Cheese. Oozing Cheddar and Emmental, and served with a roasted tomato soup, it is a salve for any frazzled soul – even in the sweltering tropical heat.
179 telok ayer street, singapore 068627
65 6815 4600
Park Bench Deli started as a side project, back when we were fancy chefs who came home hungry after 12-hour shifts, craving simple grub done right.
We started by making the sandwiches we wanted to eat, but couldn’t get in Singapore. Big kid sandwiches, decadent over-the-top creations we could barely fit in our mouths.
They were too good not to share, so we started selling them at pop-up events and from the back of food trucks. We learned how to make our own pastrami and pickles, and tried fifty different recipes for fried chicken. Finally we were ready to open shop.
Our Telok Ayer storefront is styled on the American deli, but we do sandwiches from all over. Really, we’ve only got two rules: do it big and do it right.
We’re doing all sorts of sandwiches. Sandwiches from all over the world. We got hams and cheeses. Po’ boys & Tortas. Muffulettas & Banh Mis & ridiculous PBJs made with crushed cereal. These aren’t some flimsy five-minute sandwiches.
These are bold sammiches, made with swagger. We’re talking sous-vide Fried Chicken dipped in buttermilk. Philly Cheesesteaks on hoagies, with hand-melted gruyere cheese whiz. This menu’s going to evolve based on what we cook up in the R&D lab (a.k.a. the Park Bench Deli staff meal). So keep checking back.
If you’ve ever spent time in North America, you’ll know that every neighbourhood needs a deli (kinda like how every sandwich needs a belly). We’re about that community spirit too: even before we had a storefront, we spent our weekends throwing events and roasting hogs with our chef and bartender friends. We’re not a corporation. We’re a community. So come on in, order a sandwich, drink a beer and feel free to shoot the s**t.
Just remember to pass the potato salad. And don’t feed the damn pigeons.
Hi all! Please give us at least 48 hours notice for all catering orders! This is to ensure we give you the bestest product on time! Prices subject to 7% GST.
Iskina Cebu Singapore x Park Bench Deli PART TWO.
LECHON SANDWICHES. LECHON RICE PLATE. BOOZE.
Do Friday night right - join us and the good folks from Iskina Cebu for this one night special!!
Facebook Event Page: https://www.facebook.com/events/1918012275104413/
It's the last day of the Meat Smith at Cocotte Pop Up and we have two awesome events lined up:
Kick off at 2-5pm, with the great guys from WineMasons ~ New Harvest Party. Recieve 5 glasses of wine and food for $75. Bring the kids along with a kids corner to entertain AND a kids menu. Spend your Sunday with us (Tickets in link).
No RSVP's - just rock up! (cash preferred)
Event Facebook Link: https://goo.gl/Ow0Ilj
Butter Chicken Hot Pockets
Black Pork Curry Ribs
Curried Lobster Roll
New Delhi Hot Chicken
Lamb "Kambing" Dip
YOUR CHANCE TO WIN $10,000
1. Watch each episode (Launching 27th March). http://www.ilistentolush.com/
2. Listen to Rozz (9am-1pm) or Elias (5pm-9pm). They'll ask a question related to that week's episode. Be the 3rd caller through at 66911995 to answer correctly and you go into the grand draw on 12th May.
3. Share all 6 episodes on social and look for THE ONE RECURRING ITEM in every single video. On 12th May we'll call one of the qualifying contestants from the draw and if you correctly tell us what that item is - you win $10,000
Ritz Cracker Fried Bread Whisk milk and eggs together in a bowl. Crush the Ritz crackers until coarse crumbs in a shallow dish. One at a time, dip the bread into egg mixture, then coat with cracker crumbs and press lightly to adhere. Refrigerate for about 30 minutes to set the crust.
Pour oil into a pot until it measures about 2 inches deep. Heat oil to about 190°C over medium heat. Fry the chilled bread until golden brown and transfer to a paper towel-lined plate.
Tuna Salad Drain the liquid out of the can and toss the tuna into a medium size bowl. Coarsely chop the Hanjuku eggs and add them into the bowl. Add some mayo and thoroughly mix until well combined.
Spatuna Slice the Spam into the thickness of 3cm slices. Make a pocket in each slice and stuff some tuna salad inside. Heat pan over medium heat, and add the Spatuna and cook until each side is nicely seared and brown.
Scrambled Eggs Use the remaining egg mixture and stir in a pan over medium heat until the eggs clump. Remove from heat when eggs are clumpy, but soft.
Chili Mayo 75% mayo 25% chili ratio.
Munchies Assembly Time! Spread chili mayo over one side of the fried bread. Followed by Spatuna, then top it off with scrambled eggs. Finish it with another slice of fried bread. Serve with a side of Jagabee fries and an ice cold beer!
About Andrei - Andrei Soen started working in family restaurants as a teenager in the San Francisco Bay Area. He has since built a successful career in the industry, including a few years at The Culinary Edge consulting firm as a R&amp;D Chef and opening The Cajun Kings in Singapore (The Country’s first Cajun Seafood Boil). In 2014, Andrei teamed up with his chef friend Huang Ming Tan (previously Executive Chef of Lolla) and Aamir Ghani and debuted Park Bench Deli in Singapore’s Central Business District. As a passionate food dude that grew up in California, Andrei combines his love for sandwiches that he grew up with and his culinary expertise with the opening of Park Bench Deli. Follow @dreisoen @parkbenchdeli
This Sunday, PBD goes Mexican!
Together with Chef Mauricio Espinoza, head chef, Employees Only Singapore, we will be bringing Mexican-inspired fare to you - so get out those maracas and we will see you there, amigos.
Venue: Park Bench Deli, 179 Telok Ayer Street
- 12pm to 7pm
- After 7pm till late: Party at Employees Only
Park Bench Deli will be at Art After Dark tonight serving some of our sandwiches! Come by and say hi!
300 ml of organic hydration. The new COCOLOCO is delicious and it's our favorite pink drink! Some of them turn pink when antioxidants interact with light.