Inside Scoop: 52 Sandwich Shack

1. Hi Chef Daniel! Tell us more about your journey into becoming a chef, and how it led you to 52 Sandwich Shack.
Straight after army, I was faced with a dilemma. I wasn’t sure if I should further my studies in Supply Chain Management or pursue my lifelong dream of being a chef. I decided to visit At-Sunrice Global Chef Academy and became really interested in the various courses and curriculums offered. I made a decision to enrol into At-Sunrice Global Chef Academy, and that was where I learnt a lot of my basic skills. Additionally, I was given the opportunity to participate in a culinary competition led by my mentor, chef Khoo Wee Bin.

After I graduated, I went for my apprenticeship and was subsequently hired at Au Petit Salut and The Ritz Carlton Millenia Singapore. Later, I followed chef Paul Longworth to Rhubarb Le Restaurant, and I then joined MACA where I worked with chef Rishi Naleendra. I moved on to MO’MOR Izakaya where I met chefs Martin Woo and Desmond Goh, and I subsequently joined chef Goh at The Disgruntled Brasserie. I was approached by the owner (Daniel Tan) of 52 Sandwich Shack following a recommendation from chef Goh. I decided to give it a go and that’s how I got here!

2. What’s the story behind 52 Sandwich Shack?
I have always had this dream of bringing American street food to Singapore, selling it through a food truck at our local park (similar to how they do it at Central Park). There was a lack of such concepts in Singapore, so we decided to try it out. The rest is history.

3. Who are your cooking inspirations?
It will be chef Paul Bocuse. His innovative approaches to cuisine and his many contributions to French gastronomy is truly amazing. Did you know he is known as the chef of the century? (He was recognised for his Michelin star for over 50 years!). I will definitely be starstruck if I get to meet him in person.

4. You’ve worked with several acclaimed chefs like Rishi Naleendra of Cheek by Jowl and Paul Longworth of Rhubarb Le Restaurant. Which chef left the deepest impression on you, and what was the greatest lesson you learned from him/her?
Most definitely chef Paul Longworth. He was the first chef I worked with during my apprenticeship at Au Petit Salut and I learnt a lot from him, especially on French cuisine. He is a very skilled chef with a strong palate. He is able to tell you what is missing in a pot of consommé! He was one of the best mentors I had because of his willingness to share his knowledge with new chefs.

5. Describe your ideal sandwich in 20 words or less.
Soft and lightly toasted bread filled with yakiniku pulled pork and cheese, with just the right amount of meaty aroma.

6. Tell us more about the sandwiches at 52 Sandwich Shack.
Our brand promise at 52 Sandwich Shack is to bring premium ingredients to the consumers at an affordable price. Each sandwich is uniquely created and all the ingredients we use in the filling have to go well with the bread and cheese. One of my all-time favourites is the Wagyu Beef with Onsen Egg Sandwich — an interesting combination as consumers usually have wagyu beef and onsen egg with rice, but what about with bread? Visit us to try it out!

7. We are sure you’ve had some fun coming up with the sandwich creations. Anything too wacky you wish you could put of the menu, but are just a little unsure of?
I wanted to create a Maggi sandwich. Not sure about the reactions from the consumers though.

8. If you had to pick one sandwich to best represent the essence of 52 Sandwich Shack, which would it be and why?
The 52 Grilled Cheese, it’s something so simple-looking yet it taste so good, and that’s what 52 Sandwich Shack is all about. People assume that there is nothing spectacular about sandwiches. Little do they know that if you do it right, a humble sandwich can become a gastronomic experience too.

9. The Burpple community has been raving about the 52 Grilled Cheese. What is the secret to perfect a grilled cheese sandwich?
Using good quality bread and cheese. At 52 Sandwich Shack, we use a variety of premium cheeses to create the perfect grilled cheese sandwich.

10. What’s next for 52 Sandwich Shack?
We are doing quite a bit of R&D right now and we aim to introduce new sandwich flavours in the near future. Probably a sandwich flavour of the month? Follow us on our Instagram for the latest updates and promotions!

Read what the community says about 52 Sandwich Shack here.

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