Chef Ahmir Arshad spent six years building a devoted following through pop-ups and collaborations across Singapore, selling his signature fried chicken sandwiches and other creations. Now, he has finally opened a permanent home for Between Buns on the first floor of SBF Centre at 160 Robinson Road, joining the Tanjong Pagar lunch rush alongside established delis like Mamma Mia Focaccia and Korio. The bright, playful space—think primary colors, birch plywood accents, and sunlight streaming through windows—stands out along a typically drab street of office towers. Many customers grab their orders to go, but booth and counter seating at the back accommodates those who prefer a more leisurely midday break.
Cult Following to Concrete Counter
Arshad is no stranger to Singapore’s food scene. Before launching Between Buns, he served as head chef at Wildcard, a natural wine bar in Havelock where his oxtail doughnuts and sticky toffee pudding earned consistent acclaim. His pop-up circuit built a loyal fanbase who lined up for his fried chicken sammies, and that same energy now fuels this permanent address. The deli is open Monday through Friday, 9 a.m. to 5 p.m., squarely targeting the office crowd that floods the area at lunchtime.
Four Breads, Endless Possibilities
Between Buns builds its menu around four types of bread: sourdough, schiacciata, hoagie rolls, and brioche. Offerings range from breakfast sandwiches and salads to hearty lunch options. Prices start at $14 for salad bowls, and the classic fried chicken on brioche ($16) remains a crowd-pleaser. A spicy chicken schiacciata with chipotle, cucumber, and baby romaine ($14) offers a lighter alternative.
The roasted broccolini schiacciata ($14) stands out as a fresh, vegetarian option. The bread is chewy and airy, the broccolini retains a satisfying crunch, and stracciatella cheese oozes out nicely against charred greens, tahini, and red pesto. For sourdough fans, the restaurant imported a panini press from Italy. The tuna melt ($14) is straightforward and meaty, though it can feel one-dimensional over time; green chili bits add necessary sharpness, complemented by sriracha, gherkins, and cheddar.
The Standouts (and a Few Misses)
The oxtail melt ($23) is a hefty sandwich that fans of Wildcard’s doughnuts will recognize. Braised for over 24 hours, the hand-shredded meat packs deep richness between toasted slices. The French dip ($20) remains oddly uncommon in Singapore, featuring oxtail gravy for dipping alongside beef and caramelized onions. The hoagie roll struggles to hold up to repeated dunks, causing toppings like roasted peppers and provolone to slip out.
Surprisingly, the chicken sausage and egg muffin ($13) emerges as a favorite. The juicy chicken patty, cheddar, house-made fermented chili mayo, and arugula all work well, but the standout is the omelette: cubed with a delicate, soft texture that falls somewhere between steamed Chinese egg and silken tofu. The Cajun fries ($5) are dangerously snackable, while the potato salad ($5) nails texture but leans heavy on onions.
For dessert, the sticky toffee pudding with vanilla ice cream ($15) improves on Wildcard’s version. A double-chip cookie ($5.50) studded with 55 percent chocolate chunks and crushed Ruffles chips feels pricey and conceptually unclear. Drinks include homemade cold brew ($4.20–$5.80), horchata ($5.80), and a selection of sodas and teas.
The Verdict: A Welcome Addition to the CBD Lunch Rotation
Time Out rates Between Buns 4 out of 5 stars. It brings enough variety and personality to stand out, offering four types of bread and options that range from light and refreshing to rich and indulgent. Not every item hits the mark, but there are more than enough winners to justify repeat visits. For office workers in Tanjong Pagar, this colorful deli is a welcome alternative to yet another salad stand.