Chef Ahmir Arshad has finally given his beloved pop-up brand a permanent home. Between Buns Deli opened this month on the first floor of SBF Centre at 160 Robinson Road, joining the CBD’s growing roster of sandwich destinations like Mamma Mia Focaccia and Korio. After six years of building a devoted following through pop-ups and collaborations—and a stint as head chef at Havelock’s natural wine bar Wildcard—Arshad now serves his famous fried chicken sandwiches and more from a bright, inviting space in the heart of Tanjong Pagar’s office district.
A Long-Awaited Permanent Home
The deli occupies a ground-floor unit that might be the most colorful spot along the otherwise monotonous stretch of office towers. Playful primary colors, birch plywood accents, quirky posters, and ample natural light define the interior. While many customers grab their orders to go, booth seats and counter seating at the back allow for a more leisurely lunch. The new address marks a major step for Arshad, whose oxtail doughnuts and sticky toffee pudding earned consistent praise at Wildcard.
A Menu Built on Four Breads
Between Buns Deli’s menu revolves around four types of bread: sourdough, schiacciata, hoagie rolls, and brioche. Breakfast and lunch options are available, alongside three salad bowls starting at $14. The classic fried chicken sandwich on brioche ($16) remains a fan favorite, while a spicy chicken schiacciata with chipotle, cucumber, and baby romaine ($14) offers a kick.
For lighter fare, the roasted broccolini schiacciata ($14) stands out. The bread is chewy and airy with enough structure, and the broccolini is cooked to retain some crunch. Stracciatella cheese oozes out, complementing charred greens, tahini, red pesto, and bitter arugula. It’s one of the fresher, vegetarian-friendly options.
The sourdough sandwiches benefit from a panini press imported from Italy. The toasted tuna melt ($14) is straightforward but solid, with a generous amount of meat. However, it can become cloying; fine bits of green chili add welcome sharpness, and sriracha, gherkins, and cheddar bring tangy contrast.
Standout Dishes and Honest Hits
Fans of Wildcard’s oxtail doughnuts will recognize the flavor profile in the oxtail melt ($23, add $9 to any sandwich). The meat is braised for over 24 hours, hand-shredded, and packed between toasted slices—hefty and slightly less refined, but arguably better.
The French dip ($20) remains uncommon in Singapore. Oxtail reappears as a dipping gravy, paired with beef and caramelized onions for a savory-sweet balance. The hoagie roll, however, struggles to hold up to repeated dunks; roasted peppers and provolone tend to slip out.
The surprise standout is the chicken sausage and egg muffin ($13). The juicy chicken patty, sharp cheddar, house-made fermented chili mayo, and crunchy arugula all shine, but the omelette steals the show. Its texture is delicate and soft—somewhere between steamed Chinese egg and silken tofu.
On the side, Cajun fries ($5) are dangerously snackable. The potato salad ($5) nails texture but leans heavy on onions. Dessert options include sticky toffee pudding with vanilla ice cream ($15), an upgrade from Wildcard’s version. Orange zest garnish divides opinions, but the pudding itself remains excellent. The double-chip cookie ($5.50) studded with 55 percent chocolate chunks and crushed Ruffles chips feels pricey and conceptually confusing.
Drinks include homemade cold brew ($4.20 black, $4.80 white, $5.80 oat) and horchata ($5.80), which is pleasantly sweet and thick but not the best pairing for indulgent sandwiches.
The Verdict: A Welcome Addition
Rating: 4/5
Between Buns Deli brings enough variety and personality to stand out in the CBD’s competitive sandwich scene. With four bread types, a mix of light and heavy options, and clear culinary craftsmanship, it earns a spot in any weekly lunch rotation. While not every item is a knockout, there are more than enough reasons for repeat visits.
Between Buns Deli is open Monday to Friday, 9am to 5pm, at 160 Robinson Rd, SBF Centre, #01-01, Singapore 068914. For more information, visit betweenbuns.sg.