Industry News | October 28, 2015

Num Pang Opens 7th Location, Serves Thanksgiving LTO

Num Pang's Hoisin BBQ Pulled Turkey Pang Katie Burton

Ben Daitz and Ratha Chaupoly, the chef and owners behind cult-favorite sandwich shop Num Pang, announced the opening of their seventh location in the South Financial District neighborhood of New York City, at 75 Broad Street at South William. Available exclusively at Num Pang FiDi South is the newest addition to the menu, the Hoisin BBQ Pulled Turkey Pang. The grab and go shop offers counter-service with eight seats for dine-in and features Num Pang's signature custom graffiti art murals and playlist of ’80s and ’90s hip hop.

With a large catering presence in Financial District since their first shop opened in 2009, the duo is both excited and humbled to officially join the neighborhood with a storefront presence. A second Financial District location will open later this year at 200 Water Street.

In addition to its menu of creative made-to-order Cambodian sandwiches, rice and noodle bowls, salads, and sides, the chefs have created a special Thanksgiving-inspired sandwich in celebration of the opening and the upcoming holiday season. The Hoisin BBQ Pulled Turkey Pang features turkey that has been slow roasted, shredded, and dressed with a house-made spicy hoisin BBQ sauce, and then topped with ginger-peppercorn pickled cranberries, and their signature chili mayo, cucumber, cilantro, and pickled carrots. The sandwich is available for $8.50, exclusively at Num Pang's 75 Broad Street location.

Ben Daitz and Ratha Chaupoly met in college in the late ’90s and after reuniting years later (Daitz had worked for famous chefs David Bouley and Floyd Cardoz, and Chaupoly owned a Cambodian restaurant), the two opened their first of six sandwich shops in Union Square in 2009. With graffiti art on the walls and 80s/90s hip hop blasting from the speakers; crowds extend all the way down the block to order these creative Asian sandwiches and sides that combine the flavors from Ratha's childhood in Cambodia with Ben's culinary technique. Signatures include Five-Spice Glazed Pork Belly Sandwich with Pickled Asian Pear and Coconut Tiger Shrimp Sandwich with Toasted Coconut, among others, and each comes on a toasted semolina roll with chili mayo and pickled carrots, cucumbers, and cilantro. In Zagat Num Pang has been one of the highest rated sandwich shops since opening and this year was ranked the No. 1 fast casual in New York City.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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