Review: Go Rogue by former 46 Mittsu chefs serves up hearty, value-for-money sandos

I came across Go Rogue simply by chance — my colleague had casually mentioned in one of our conversations that there was a new sando spot at Clarke Quay and it was one of the best around. 

I hadn’t heard of it prior, but a quick online search showed that I may have been the one living under the sando rock as it seemed to have gained quite a bit of social traction recently. 

Besides its supposedly delicious sandos, the spot is also opened by the same folks behind the cult-favourite (and to the dismay of many, now-defunct) 46 Mittsu at Everton Park.

The more I searched, the more I saw rave reviews about its loaded sandos, but being the skeptic I am, I couldn’t see how good it could possibly be — it’s just ingredients on bread, right?

So, I decided to put it to the test in the name of work and headed down to Go Rogue to see if it is truly worth all the buzz, or just another overrated spot to strike off the list.

The backstory

Go Rogue’s origin story is a pretty interesting one: The spot is founded by three cheery friends — Samuel Ang, Marcus Say and Jay Goh — who were formerly from 46 Mittsu. 

46 Mittsu was a fuss-free, casual sandwich joint that opened in 2022, but closed in March after two years of operating in the quaint Everton Park estate. In a social media post, the team mentioned they had “outgrown” the 46 Mittsu brand and wanted to bring something newer and more creative to the table. 

But it wasn’t goodbye forever, as the team promised regulars that they’d be back with a concept that was bigger, bolder and better than before. 

True to their word, the team launched Go Rogue in April, at a swankier and more central location at Clarke Quay, complete with a hybrid day-and-night menu.

Where 46 Mittsu was all rustic wooden fittings and warm-toned hues, Go Rogue is dressed in a sleek, industrial theme — it’s a cooler, edgier sibling that’s outfitted in minimalistic steel surfaces and grey concrete.

According to the team, the space was designed with utilitarianism and practicality in mind. They wanted Go Rogue to be an unpretentious, no-frills joint, where the quality of its food, rather than its aesthetic appearance, speaks for itself.

 It was about 2pm when my dining companion and I arrived for a late lunch (the team closes for lunch at 3pm before it reopens for dinner) but it was still packed with diners wrapping up their meal.  

We only queued for a short five minutes, before we were directed to our seats. We appreciated the speedy service, and the staff was all smiles as they recommended the bestsellers.

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Our verdict 

Right from the get-go, you’ll notice that the lunch menu bears similarities to 46 Mittsu’s, whose menu featured super stacked sandos that rose to social media virality.

Good news: Go Rogue has brought back its well-loved sandos, this time with both classic options and interesting new flavour combinations! 

Savoury rice bowls, salads and sides are also up for grabs, which we appreciated since it isn’t always that we’re feeling up for bread. 

What makes Go Rogue unique, though, is its robust dinner menu, which includes hearty mains — something not commonly seen in most other recently opened cafes. 

Come evening, the menu switches to an eye-watering lineup that focuses on wood-fired mains and sharing plates. Think smoky wagyu striploin (S$38), grilled beetroot burrata (S$14) and even barbecue pork ribs (S$18). 

Alcohol is also on the table during dinner, so feel free to pick your poison between beers and wines. 

We didn’t realise just how tantalising its dinner menu, which begins at 6.30pm, was before we made lunchtime plans, but it just means more reason to revisit this spot. 

What it’s good for

When it came to sando choices, my dining companion gravitated towards the Lox (S$18), an indulgent hunk of a treat. It features juicy, thick slices of smoked salmon, tucked in between toasted brioche bread and is stuffed with avocado wedges and pickled red onions. 

Such a simple sandwich, yet it brings together flavours that match each other perfectly — the salmon with hints of smokiness that imparts a welcome savouriness to the fish, and pairs impeccably with the soft, creamy avocado bits. 

The best part? When it all starts to get a tad surfeiting, the tangy pickled onions cut through the rich, heavy flavours and add a much-needed acidic twang to the dish. 

Overall, it’s a tried-and-tested sandwich combo that you can’t go wrong with, and a fantastic option if you’re not feeling the other meat-heavy dishes on the menu.

I went for the BEC (or bacon, eggs, cheese, S$14), which is one of the “OG” creations at 46 Mittsu. It’s a substantial dish that’s layered with nuggets of thick-cut bacon and luscious scrambled eggs, then slathered with cheese and gribiche sauce. 

The folks here really mean business with their flavours —  as I took my first bite of the fluffy sando, there was an explosion of flavours and textures in my mouth. The creamy scrambled eggs go so well with the buttery brioche toast, while the tender bacon brings a punchy salinity to the sandwich. 

This is a personal preference, but while I loved its generous portions, the sandwich can do with a slight reduction in size. With the large slab of scrambled eggs, thick-cut bacon, and ooey-gooey gribiche and cheese crammed into the sandwich, ingredients were falling out of each bite for us, making for a pretty messy dining experience.  

I get that the sandwiches are meant to be chunky and chock-full of ingredients — a common trait among all sandos — but this was challenging to munch on, especially if one has them on the go. A small reduction in fillings would make for a more manageable meal.

Its tater tots (S$6) are seemingly regular and run-of-the-mill, albeit spruced up with a sweet honey sauce, but it comes at a very affordable price point of S$6. 

With shrink-flation happening all around, this is one unaffected dish that you’ll still get a bang for your buck for, since it comes with a mountain of crispy potato bits. In fact, it was so generously portioned that my partner and I struggled to finish it, so we had to opt for takeaway afterwards. 

We’d order this again in a heartbeat if we’re swinging by the place. 

What it could improve on 

Go Rogue is, overall, a chill place to kick back over a good meal. We had no issues with the ambience, the food was delicious and the vibes were immaculate. 

If anything, it would be that we ordered another sando flavour, the AEC (S$14) to go — which comprises avocado and scrambled eggs — but were served the BEC, which we had already enjoyed in-store. We unfortunately only realised this long after we left the cafe. 

We enjoyed it nonetheless. The latter tasted as deliciously fresh in the store, as it did when heated up at home.

Our quick takes

Is it conducive to conversation? Yes, while you may occasionally overhear nearby conversations due to the space constraints, the volume is acceptable. You can still converse with your dining partners just fine. 

Is a reservation necessary? Unfortunately, only walk-ins are allowed for lunch. Come by between 9am to 11am to avoid the peak lunch rush. You can, however, reserve a table for dinner, which we highly recommend doing, as the cafe tends to fill up quickly in the evenings.

How to get there? The cafe is pretty straightforward to get to. It’s a direct seven-minute walk from Clarke Quay MRT station’s Exit A. 

HungryGoWhere paid for its meal at this restaurant for this review. 

Looking for more cafe options? Explore our list of cafes in Bukit Timah for brunch and coffee, or top spots for viral, stuffed croissants in Singapore. 

Go Rogue is on the GrabFood Delivery Service and offers free delivery (up to S$3 off with GrabUnlimited). 

Do explore the new GrabFood Dine Out service for awesome deals. 

You can also book a ride to Go Rogue at North Canal Road.