The Comeback Park Bench Deli is back after a 3-year hiatus with a pop-up at The Pantry in Dempsey (16A Dempsey Road), running from January 10 to April 5, 2026.

Operating Hours

Park Bench Deli: Thursday-Tuesday, 9am-4pm (closed Wednesdays)
Rosita’s Deluxe: Friday-Sunday, 6-10pm

Menu Highlights

Breakfast (9am):

Sausage Egg Muffin – $15
PBD Big Breakfast with lemon ricotta pancakes – $32

Sandwiches (from 11am):

Pastrami Reuben – $34
Hot Fried Chicken – $26
Broccoli Falafel Smash Burger – $24
Garlic Cheese Fries – $15
Dirty Pastrami Fries (with pastrami burnt ends) – $16

Evening Burgers (Rosita’s Deluxe):

Rosita’s OG double-stacked cheeseburger – $26
Western Burger with bacon, blue cheese & BBQ – $26

They also offer cocktails ($20-24), wine (from $18), and kid-friendly options ($15 each).

What’s Next? Founder Andrei Soen says he’s “taking one step at a time” about a permanent return, noting this pop-up is their way to remind Singapore about their “solid American-style sandwich” and show what people have been missing.

write review, meal and dish analysis in depth,delivery options

Jan 12

Park Bench Deli & Rosita’s Deluxe: An In-Depth Review

Overall Impression

After three years away, Park Bench Deli’s return feels like welcoming back an old friend who’s been perfecting their craft abroad. The pop-up format at The Pantry in Dempsey offers a relaxed, almost experimental vibe—this isn’t a grand reopening with fanfare, but rather a confident reminder of why this sandwich shop earned cult status in the first place.

The dual-concept approach with Rosita’s Deluxe taking over evening service is clever, maximizing the space while catering to different cravings throughout the day. The atmosphere at The Pantry, nestled in the leafy Dempsey enclave, provides a more upscale setting than their original Telok Ayer location, though purists might miss the scrappier, more casual original digs.

Detailed Dish Analysis

Breakfast Service (9am onwards)

Sausage Egg Muffin ($15)

This is Park Bench Deli’s answer to the ubiquitous fast-food breakfast sandwich, but elevated. The maple breakfast sausage brings a sweet-savory complexity that distinguishes it from generic breakfast patties. The fluffy omelette suggests careful technique—likely whisked with a touch of cream or milk for that cloud-like texture. The hash brown adds essential crunch, while American cheese provides creamy, melty nostalgia without pretension. The toasted English muffin serves as the structural foundation, with those signature nooks and crannies catching melted cheese and any runaway yolk.

At $15, it’s positioned as a premium breakfast option in Singapore’s market, roughly 3-4 times what you’d pay for a similar sandwich at a fast-food chain, but the quality ingredients and execution justify the premium for those seeking a proper breakfast sandwich experience.

PBD Big Breakfast ($32)

This is the marquee breakfast offering—a full American-style plate that showcases range beyond sandwiches. The lemon ricotta pancakes are particularly intriguing; the ricotta should provide moisture and a subtle tang, while lemon brightens what can sometimes be a heavy dish. This combination suggests a more refined approach than standard buttermilk pancakes.

Scrambled eggs and hashbrowns round out the plate with familiar comfort. At $32, this positions itself as a weekend brunch splurge rather than a weekday grab-and-go option. The pricing reflects both the Dempsey location’s higher overheads and the quality of execution expected from a returning cult favorite.

Signature Sandwiches (from 11am)

Pastrami Reuben ($34)

This is the heavyweight champion of the menu, and likely the dish most loyal fans have been craving. Pastrami is notoriously difficult to execute well—it requires days of brining, smoking, and steaming to achieve that perfect tender texture with a peppery bark. The description notes “thick, juicy cuts,” suggesting they’re not skimping on portion size.

The sourdough choice is smart—its tangy flavor profile complements the rich, seasoned beef while providing structural integrity that regular rye bread might lack under the weight of generous pastrami portions. Coleslaw adds crunch and acidity to cut through the fat, while the toasting creates textural contrast.

At $34, this is premium sandwich pricing even for Singapore, but pastrami is expensive to produce properly. The real question is whether they’re making it in-house or sourcing quality imported pastrami—in-house production would justify this price point entirely.

Hot Fried Chicken ($26)

Southern-style fried chicken sandwiches have become ubiquitous, so Park Bench Deli’s version needs to stand out. The “spicy” descriptor and “Southern-style” designation suggest a Nashville hot chicken influence—likely featuring a cayenne-heavy butter sauce or spice blend applied post-frying.

Success here depends on several factors: the chicken should be brined for juiciness, the coating needs to stay crispy (crucial in Singapore’s humidity), and the spice level should build rather than overwhelm. At $26, it’s competitively priced against other quality fried chicken sandwiches in Singapore, though still a premium product.

The bread choice isn’t specified, but a soft potato bun would be traditional, providing a pillowy contrast to the crunchy exterior. Pickles and coleslaw (if included) would offer essential acid and freshness.

Broccoli Falafel Smash Burger ($24)

This is the most innovative item, and a welcome substantial vegetarian option. The “smash burger” technique—pressing the patty down on a hot griddle to create crispy edges—is typically reserved for beef burgers, so applying it to a broccoli-falafel hybrid is creative.

Traditional falafel can be dense and dry; incorporating broccoli likely adds moisture and a slight sweetness while keeping the dish firmly in the Middle Eastern flavor profile. Pickled tomatoes provide acidity and brightness, arugula adds peppery bite, and the garlic yogurt sauce ties everything together with creamy, punchy flavor.

At $24, it’s priced just slightly below the meat options, which is appropriate. This could be a standout for vegetarians tired of portobello mushroom substitutes or bean patties.

Sides

Garlic Cheese Fries ($15)

A straightforward indulgence—fries topped with melted cheese and garlic. The success depends entirely on fry quality (cut, potato variety, double-frying technique) and whether the garlic is fresh or powder-based. Fresh garlic confit would be ideal, providing sweet, mellow garlic flavor without harshness.

Dirty Pastrami Fries ($16)

This is where the “nose-to-tail” philosophy meets bar food. Pastrami burnt ends—the intensely flavored, crispy edges trimmed from the brisket—are often the most prized bits, packed with concentrated smoky, peppery flavor. Using them to top fries reduces waste while creating a premium loaded fries experience. Just $1 more than the garlic cheese version, this represents excellent value for pastrami lovers.

Rosita’s Deluxe Evening Service (6-10pm, Fri-Sun)

Rosita’s OG ($26)

The double-stacked smashed cheeseburger is having a moment globally, and Rosita’s version joins the fray. The smash burger technique creates maximum crust-to-meat ratio through the Maillard reaction—that caramelized, almost lacy edge is where the flavor lives.

“Double-stacked” means two patties, likely thin (2-3 oz each before smashing), with cheese melted between and on top. This construction ensures every bite has beef, cheese, and that crucial crispy edge. At $26, it’s premium burger pricing but in line with Singapore’s better burger joints.

Western Burger ($26)

This takes the OG and heads into steakhouse territory with bacon, blue cheese, BBQ sauce, and an onion ring. Blue cheese is polarizing but adds funky, salty complexity. The BBQ sauce needs to be balanced—too sweet and it overpowers everything; too smoky and it clashes with the blue cheese. The onion ring adds textural drama and height.

This is an ambitious flavor combination that could either be brilliant or chaotic depending on execution. The same $26 price point as the OG is interesting—often loaded burgers command a premium.

Beverages

The cocktail range ($20-24) is standard Singapore pricing for a restaurant with a liquor license. Wine by the glass from $18 is reasonable for Dempsey. The PBJ Cold Brew Latte ($10) is a creative non-alcoholic option that plays on American nostalgia—cold brew’s chocolate notes should complement peanut butter flavors, though the execution will determine whether this is clever or gimmicky.

Kid-Friendly Options ($15 each)

The Cornflake-Crusted PB&J Sandwich shows creativity—taking a childhood staple and adding textural interest. Chicken Macaroni Soup and Chicken Tenders are safe, familiar options. At $15 each, parents won’t feel price-gouged, though these are still premium kids’ meals.

Value Analysis

Park Bench Deli’s pricing positions it firmly in the premium casual category. Sandwiches ranging from $24-34 puts them above fast-casual chains but below fine dining. In Singapore’s expensive F&B landscape, these prices reflect:

Location costs: Dempsey commands higher rent than most areas
Quality ingredients: Proper pastrami, quality beef, house-made components
Brand equity: Cult following means pricing power
Labor intensity: Sandwiches require proper prep, assembly, and technique

For comparison, a gourmet sandwich at PS.Cafe (also in Dempsey) runs $22-28, so Park Bench Deli is slightly higher but offering more American authenticity.

Delivery Options

Unfortunately, the article does not specify any delivery options. This is a significant detail for a pop-up concept. Based on typical restaurant operations, here are the likely scenarios:

Possible Delivery Situations:

No Delivery Available: Given the pop-up nature and limited operating hours, Park Bench Deli may have chosen to focus exclusively on dine-in and walk-in takeaway service. This allows them to control food quality and avoid the margins taken by delivery platforms.
Third-Party Platforms: They may partner with GrabFood, Deliveroo, or Foodpanda, though this isn’t mentioned. Sandwiches generally travel better than many foods, but hot items like fried chicken can lose crispness during transit.
Self-Collection Only: The Pantry may offer phone or online ordering for self-pickup, which is common for quality-focused establishments that want to maintain food integrity.

Delivery Challenges for This Concept:

Sandwich integrity: Toasted bread can become soggy during delivery
Temperature: Hot sandwiches need to arrive hot; cold items need to stay cold
Fries quality: Notoriously poor delivery performers—they lose crispness quickly
Limited hours: 9am-4pm weekdays isn’t typical lunch delivery timing
Pop-up logistics: Temporary setups often skip delivery infrastructure

Recommendation: If delivery is important to you, call The Pantry directly at their listed number to inquire about options, or check major delivery apps after January 10th to see if they’re listed.

Final Verdict

Park Bench Deli’s return feels calibrated rather than desperate—they’re not trying to recapture lightning in a bottle but rather reminding Singapore why their American-style sandwiches earned devoted fans. The Dempsey location trades the original’s scrappy charm for leafy ambiance, and the pricing reflects this shift.

The menu shows confidence: they’re leading with their greatest hits (Pastrami Reuben, Hot Fried Chicken) while adding thoughtful new options (Broccoli Falafel Smash Burger). The evening Rosita’s Deluxe service maximizes the space without diluting the brand.

Whether this pop-up leads to a permanent return remains unclear—founder Andrei Soen’s “one step at a time” approach suggests they’re testing the waters. For fans, these three months offer a chance to revisit old favorites. For newcomers, it’s an opportunity to understand what the cult following was about.

Best for: American sandwich enthusiasts, former Park Bench Deli devotees, weekend brunchers willing to trek to Dempsey

Skip if: You’re seeking budget eats, need weekday dinner options, or require delivery service

Don’t miss: The Pastrami Reuben (if you eat meat) and those Dirty Pastrami Fries—burnt ends don’t get enough love in Singapore’s food scene.