Katong’s new Cold Cut Trio Sandwich Shop, started by three besties, stacks flavour-packed subs
Opening a cosy little cafe with your partner or friends is one of those dreams that’s often romanticised — fun to talk about, but rarely making it out of the group chat.
For husband-and-wife duo Paul Chua, 37, and Ang Wei Chan, 35, the idea just won’t fade.
Together with their close friend Swenn Chng, 28, the trio recently launched Cold Cut Trio Sandwich Shop at The Odeon Katong — an intimate, endearing space they can call their own.
The three first crossed paths while working at Cafe Natsu in Joo Chiat, the now-defunct modern Japanese cafe by Ebb & Flow Group.
When the cafe shuttered in 2024, they naturally drifted into separate pursuits, each “doing our own thing,” as Wei Chan puts it.
But the thought of opening a sandwich spot never quite left Wei Chan and Paul, and bringing Swenn onboard felt like an easy call.
Back at Cafe Natsu, the trio already worked like a well-oiled machine: Swenn ran front-of-house as restaurant manager, Paul headed the kitchen, while Wei Chan led the pastry team.
Their chemistry was apparently so unmistakable that the F&B group’s HR dubbed them the “Cold Cut Trio” — a nickname that started as their group chat title, and is now the name of their sandwich shop, too.
Today, the three-person team has slipped back into the roles they know best.
Swenn runs the coffee bar, Paul remains stationed in the kitchen stacking sandwiches, whereas Wei Chan juggles cashier duties, helps her husband during busy periods, and turns out fresh bakes on the side.
When it comes to its space, the trio knew that they wanted something intimate, rather than a sprawling layout.
Keeping the tables and chairs well-spread-out allows the three of them to run the cafe comfortably, while still presenting a space that feels warm and welcoming.
Hence, the soft lighting, cheeky little touches, and groovy playlists in the background, all of which add to the spot’s laidback charm.
Sandwiches for life
Obviously, the sarnies are the main event here — Cold Cut Trio does call itself a sandwich specialist, after all.
The cafe sources its breads, such as sourdough and Tuscan-style flatbread (think of it as a cousin to the more familiar focaccia and ciabatta), from the homegrown Crius Bake.
One of the easy crowd-pleasers to start with is The Cold Cut (S$20), stuffed with seasonal cold cuts, brie, hot honey, and arugula between two crisp slices of flatbread.
It’s simple, in the best way possible — a well-put-together sandwich where everything works harmoniously together.
For its price, we find the filling pretty generous, with each munch bringing a little sweetness from the honey, richness from the brie, and freshness from the arugula.
The Tuscan-style flatbread is a smart choice, too. While it’s much crispier than the classic focaccia, the sandwich still delivers a satisfying bite, without the heavy, weighed-down feeling midway through.
The pulled pork (S$22) leans more bold in flavour, bringing together pork shoulder, bacon jam, emmental cheese, and jalapeno salsa in one loaded sandwich.
Right off the bat, the jalapeno salsa makes itself known with a noticeable kick, but my own spice tolerance isn’t the best, so chilli eaters will probably breeze through this, without much trouble.
More interestingly, though, was how Cold Cut Trio’s rendition oddly reminds me of the rustic flavours of lor bak (braised meat) — savoury and slightly sweet — albeit reworked into something more refined and playful.
The sandwich also manages to stay relatively neat, without juices dripping everywhere, though some might find the meat slightly dry.
But, it isn’t much of an issue for me, especially with the other components pulling everything together nicely.
Then there’s the Krabby tartine (S$21) — an intriguing open-faced sandwich, layered with crab meat, avocado, housemade mango sauce, and arugula atop a slice of sourdough.
I may get a raised eyebrow from Paul for saying this, but the closest reference that came to mind was a tuna mayo sandwich — not in flavour, but in that same soft, slightly “mushed” texture.
Surely, the comparison ends there. This one is far more vibrant and refreshing, with the mango condiment adding a gentle sweetness and brightness to each mouthful.
If you’re up for something a little out of the norm, yet easy to enjoy, this is the one to go for.
Sides and more
That said, there’s one more item on the menu we’d insist you order — the fried brussels sprouts (S$12). Yes, really!
Paired with hot honey, shallots, cashews, and fresh orange bits, it delivers a punchy sweet-and-sour mix that quickly becomes dangerously addictive.
While most fried brussels sprouts tend to skew overly sweet, Cold Cut Trio Sandwich Shop’s take feels brighter and more balanced — a great palate cleanser between bites of sandwich.
The sprouts themselves are also cooked to perfection, with crisp, frizzled edges and a deep caramelisation that negates all the bitterness many people associate with its boiled form.
With Singapore’s humidity showing absolutely no mercy lately, an iced drink felt almost mandatory — we went with the iced banana bread latte (S$7.50) and mango & lime soda (S$7).
Before the phrase “banana bread latte” gives you pause, let me assure you that the banana flavour is thankfully quite subtle. It’s more cinnamon-forward and gently sweet, while still giving you your caffeine fix.
On the other hand, the fizzy mango & lime soda (S$7) is a great pick, if you’re after something more refreshing. Or, Chan’s kombucha (S$7) — named after Wei Chan — is brewed with seasonal fruits, and sounds just as solid.
Katong isn’t exactly lacking in brunch spots and cafes — but with the bulk of the crowd gravitating towards the usual established names, the neighbourhood can feel a little packed and predictable at times.
If you’re the kind who prefers something more low-key, Cold Cut Trio Sandwich Shop is a breath of fresh air, with far less foot traffic (for now, at least).
Most importantly, the sandwiches slap!
For more eats around Katong, read more about the new retro diner Sta Western and this handcrafted Chinese dumpling and wanton spot.
Thu 8am - 4pm (or till sold out)
Fri 8am - 4pm (or till sold out)
Sat 8am - 4pm (or till sold out)
Sun 8am - 4pm (or till sold out)
- Marine Parade
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
