The great Park Bench Deli comeback: Legendary sandwich maestro returns as food truck
Alright sandwich lovers, time to rejoice: Park Bench Deli is back in the CBD.
After its nostalgic pop-up earlier this year, the legendary sandwich maestro has found itself a new home in the CBD, three years after it first closed.
Countless foodies would remember the 2010s when we swarmed Telok Ayer to grab a bite of its tasty sandwiches.
It’s really not a hyperbole to say Park Bench Deli is probably many millennials’ first contact with western-style sandwiches such as Philly cheesesteaks and Cubanos.
2026 saw the brand coming alive once more after its 2023 closure, as it took on a brief stint in Dempsey at The Pantry, for a three-month pop-up.
After winding things up in April, Park Bench Deli has found its way back to the CBD — but it will not be a full-fledged deli. Instead, it will be operating as a food truck at Ocean Financial Centre.
It will be slinging sandwiches on weekdays for the next six months.
The truck can be found at the entrance of Ocean Financial Centre, operating alongside three different food trucks, which also includes modern British brand Carnaby.
It doesn’t matter if it’s a food truck, though. It’s still a comeback. It’s still a homecoming.
Park Bench Deli at Ocean Financial Centre
Still, the food truck format brings its own set of logistical considerations and limitations — without the means to smoke meat, items such as the beloved pastrami Reuben are off the menu.
Park Bench Deli’s Ocean Financial Centre menu is also much leaner, with six sandwiches on display, although specials will also be featured, from time to time.
Of those six, long-time fans will probably be the most excited when they spot the cheesesteak (S$20).
It’s the return of the king, baby. According to the team, this is basically the same recipe as the one served in Telok Ayer — just with a different bun.
A juicy blend of sliced roast beef and sauteed onions, topped with sharp provolone and cheddar cheese? Never say no to a Park Bench Deli Philly cheesesteak.
However, the beef sandwich of our choice at this iteration of Park Bench Deli is actually the newer, and more unorthodox steak frites (S$22).
Yes, a beef sandwich with fries. Smoky cheddar, tender roast beef brisket, and a deluge of ultra umami miso au poivre sauce recreates all the flavours of a hearty steak frites meal in a sandwich.
The fries add a soft, starchy textural contrast, too. Very interesting!
If you have beef with beef, and would rather do a different protein, the Goodfellas (S$24) has you thoroughly covered with stacks of pork — hella stacks.
To achieve maximum satisfaction, Park Bench Deli loads it up with a mound of mortadella and iberico salami, making sure every bite is blessed with a thicc, meaty bite, and plenty of cured-meat richness.
There is also a choice of chicken salad (S$18) on the menu. But don’t mistake it for an actual chicken salad, as we did — this is Park Bench Deli stuffing a curried chicken salad into a sandwich, supported by a crunchy slice of fried eggplant.
Unlike the other sandwiches so far, this one focuses more on big spice flavours, with the curry’s robust fragrance giving it a truly charming Indian inflection — but it’s not overwhelming, and rather elegant and balanced.
As mentioned, Park Bench Deli also includes some specials on the menu at Ocean Financial Centre — you have to scan into the QR ordering system to check, though.
On our visit, it was corned beef (S$28), which was crammed full of snappy beef and contrasting coleslaw — though we prefer the Goodfellas, to be honest.
So what’s the verdict? Is it as good as the old Park Bench Deli? Honestly, we are biased from all the nostalgia, so we won’t claim it is.
But if compared to other options in the CBD? Yes, the sandwiches are pretty much top-drawer.
For more ideas on what to eat, read our stories on the new outlet of popular affordable Italian brand Casa Vostra and the most interesting new menus to check out in May.
Tue 11am - 8pm
Wed 11am - 8pm
Thu 11am - 8pm
Fri 11am - 8pm
- Raffles City
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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