New in town: ONDA by Park Bench Deli, Telok Ayer — Cubanos star in PBD’s newest hole-in-the-wall deli

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If you’re as big of a sandwich fan as I am, then you’d probably remember the glory days of Park Bench Deli’s signature Cubano sandwiches. But you’d probably also have felt your eyes well up when it was removed from the menu. Don’t worry, it’s not gone. In fact, it’s gotten a bigger gig as the star of Park Bench Deli’s newest concept, ONDA.

It’s big news that Singapore’s very own sandwich darling has finally expanded out of its Telok Ayer neighbourhood after half a decade—about time. This new hole-in-the-wall takes over the old spot where Sugarfin used to stand, just a few streets down at Boat Quay. Appropriately close to the Singapore River for a place named ONDA, Spanish for “wave”.

ONDA by Park Bench Deli
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ONDA is a standalone concept by Park Bench Deli to peddle their famous Cubanos. The decor is fun and quirky—lit up with endearingly kitschy neon lights and dressed up with retro pink tiles for that laidback Bodega ambience.

There are only two sandwiches on the menu. Our old friend the Cubano (S$16.50) comes loaded with the same generous rolls of ham and Lechon, and armed with the sharp touch of Swiss Cheese. Whereas the Hot Dog (S$12) is a simple but hearty ensemble of smoked beef frank, manchego mayo, and brioche buns. There are also snacks like fried pork rinds, Chicharron (S$5), to snack on.

Variety of food from ONDA by Park Bench Deli
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In the drinks department, expect a slight departure from your favourite speciality coffee joints. They use a Cuban-style espresso base, Cafecito (S$4), which gives rise to permutations such as La Rosita (S$7), an iced concoction consisting of milk and caramel.

You can then end the night at ONDA by Park Bench Deli with nightcaps in the form of a coke-forward—not that cokeCuba Libre (S$15) or the refreshing Saoco (S$15). We’ve also heard rumblings of future plans for similar standalone concepts, but that’s for another time.

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ONDA by Park Bench Deli

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This article was written by a contributing writer. Email us at [email protected] if you're interested to contribute articles too.

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