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If you’ve been deconstructing your sandwiches before eating them, you haven’t been doing it right. The best way to enjoy a sandwich is always to stack it high and take a big bite.
The aptly named Stack at Lavender serves up a variety of sandwiches with unique flavours that you probably haven’t tasted before. This chic cafe occupies the front portion of Camelia & Co., and the light and vibrant colours are bound to cheer up diners.
Sandwiches are usually made for convenience and I usually don’t consider it a proper meal. But after visiting Stack, I no longer think sandwiches are boring; I’ve actually fallen in love with bread all over again.
Every sandwich made in Stack is created with time and effort by the owner, Hairi. There are five different types of homemade bread, and each type of meat filling has to be prepared in-house 24 hours prior to serving.
I tried Stack’s Blue Steel (S$11), for a spicy start to my sandwich adventure. The sandwich was perfectly cut into two halves so I could see the layers of vegetables and crockpot chicken.
Drenched in Sriracha aioli, the chicken had a peppery taste with fragrant garlic notes. The crockpot chicken was shredded, and I enjoyed the delicate texture of meat, which was cooked for hours. This was accompanied by lightly toasted bread which gave a bit of crunch to the sandwich.
The next sandwich I tried was The Makcik (S$13), and it is packed with beef rendang. I was pleasantly surprised by how well the flavours worked together.
The beef rendang is an original recipe made by Hairi, so that it was lighter and wouldn’t get too jelak after a few bites. Eaten together with the dense rye bread, the flavours balanced well since the bread absorbed the rendang flavour.
Even though I am a meat lover, Stack’s vegetarian Bamboozle (S$9) was one of my favourites. Instead of vegetables, this sandwich was a shrooms party with button mushrooms, honshimeiji, shiitake mushrooms and king oyster mushrooms. There’s even some melted Swiss cheese in the sandwich for that gooey cheese pull.
Imagine having a hot bowl of creamy mushroom soup with slices of bread to dip into the soup. That’s exactly what the sandwich tasted like! Beneath the rich creamy flavour, there was a slight hint of garlic enhancing the earthy flavour of the mushrooms.
Stack also offers a sweet sandwich, so you can even have sandwiches for dessert. The Sweet Valley High (S$11) was my favourite sandwich out of all the choices. Sandwiched between two slices of French toast, the filling consisted of apple and peach compote, turkey ham, and blueberry cream cheese.
It tasted like I was having apple pie without the pie. Luckily, the crushed speculoos crumbs added a bit of crunch to the dessert sandwich creating a textural contrast.
If you’re put off by the slice of turkey ham in the sandwich, rest assured that there wasn’t much of a savoury flavour in the sandwich. The most prominent flavours were the fragrant cinnamon and nutmeg notes in the apple and peach compote.
To quench your thirst, Stack also serves up home-brewed Coffee and Tea (S$4/hot, S$6/cold). I also tried some of Hairi’s drink experiments like the Guava & Kiwi Soda (S$6) that worked like a palate cleanser, so keep an eye out for them.
The sandwiches at Stack have definitely lived up to their store name. Their unique and carefully crafted sandwiches cater to a range of palates, and I can see myself visiting them again in the near future for the dessert sandwich.
All of their sandwiches are also halal, so you can head over with all your friends.
Expected Damage: S$9 – S$19 per pax
