PleasureCraft Group, the ones behind crowd favourites Marcy’s, Maggie’s and Parliament Bar, brings in another concept to Singapore’s dining scene. After six years of steady pop-ups and a relentless pursuit of the perfect crunch, Between Buns Deli is officially laying down roots in a space of its own with a deli built for how people want to eat today; fast, satisfying, and done just right. The “New School” deli brings its signature high-voltage flavours to a bright, airy flagship at SBF Center on Robinson Road, directly across from Telok Ayer & Amoy Street Food Centre, and a 4-minute walk from Maxwell Market.
Founded by Ahmir Arshad, the brand represents a deliberate evolution of the modern deli: fast but thoughtful, indulgent but unfussy, and designed to disrupt the predictable workday routine. Between Buns Deli trades the transient life for a bright, airy space characterized by soaring ceilings, natural light, and high-energy design.
The menu at Between Buns Deli is a masterclass in architectural flavour, anchored by four signature breads meticulously engineered to define the textural experience of every order. The selection begins with Sourdough, toasted to achieve a signature, resonant crunch, and Schiacciata, an Italian-inspired treasure prized for its perfect untoasted bite. The lineup is completed by buttery Brioche, a pillowy, rich indulgence designed to amplify the deli’s fried selections, and Hoagie Rolls, selected for their substantial heft and unwavering ability to carry the most robust, juicy fillings.
