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.
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.
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.