After operating its Everton Park outlet for one and a half years, cult favourite sandwich spot 46 Mittsu shut its doors on Mar 10. The men behind the buzzy takeaway sarnie spot within an old HDB estate took to Instagram to announce its closure, vaguely saying “change is on the horizon as we work passionately behind the scenes to bring you something fresh and exciting”.
But what’s really next for the sandwich shop? 8days.sg got in touch with co-owner Marcus Say, 31, who told us it’s not goodbye. In fact, they’re upgrading the compact shop to a fancier 26-seat dine-in unit on North Canal Rd, slated to open mid to late April.
The last time 8days.sg spoke to Mittsu’s owners, former Two Men Bagel House chef Samuel Ang, 34, and former police force regular Say, had just moved from their first stall at The Herencia in Robertson Quay (opened in 2021) to their now-defunct Everton Park outlet. At the time, they ran 46 Mittsu with ex-co-owner Jay Goh, who has since left the partnership.
Samuel Ang (left) and Marcus Say (right). (Photo: 8Days/Alvin Teo)
“Our shop (at Everton Park) was a takeaway joint with very few camping chairs and tables for customers to enjoy our food, and we were not allowed to install an exhaust system, which limited us from doing a lot of heavy cooking, or smoking meats,” Say explained about the decision to relocate.
INVESTED S$300,000 INTO THE NEW RESTAURANT
While the Everton Park premises had no dine-in license, Say said business was good. He shared: “We made money in Everton. It’s quite a good amount, but we spent most of it on renovation and kitchen equipment (at the upcoming new outlet)”.
While he declined to reveal the amount of profit made, he said that they invested around S$300,000 into their new space near Boat Quay. It costs around S$12,000 to rent each month, “three times” their previous rental price.
“It’s a bare unit near the CBD, so that’s why the renovation costs are higher, because we had to start everything from ground zero,” he explained.
As for whether they’re confident in recouping their investment, Say said: “Yes, it’s just the duration because we won’t know how customers will react. We’re still banking on the lunchtime crowd because dinner service is new to us.”
SMOKED MEATS WILL MAKE OCCASIONAL APPEARANCES
With the upgraded space, the towkays plan to reintroduce their delish smoked meats to the menu for limited-time specials, alongside salad and rice bowls. Say said they’ll also be adding “eight to 10 new sandwiches”, including sarnies with smoked beef brisket and fried fish.
Their existing signatures, including the BEC (a bacon, egg and cheese sando) and AEC (avocado, egg and cheese sandwich), will remain on the menu, all made with sourdough brioche bread from local bakery Pelle and Pepe.
BEC, S$14. (Photo: 8Days/Alvin Teo)
Though sarnie prices haven’t been finalised yet, Say said “they won’t differ too much” from Everton’s.
NEW DINNER MENU
For the first time, 46 Mittsu will also extend its opening hours till dinner, something that Say said a lot of customers had asked them to do.
For the dinner menu, they’re “going to mainly focus on wood-fired cooking”, using a woodfire Argentine-style parrilla grill that cost them around S$11,000.
Say shared that they’ve hired a team of cooks for this, though he and Ang will oversee kitchen operations. They don’t have plans to buy a smoker yet – Say explained that they smoke their meats in a combination oven, using wood chips.
Their signature sandwiches won’t be available for dinner. Instead, customers can expect dishes like woodfire-cooked steak and chicken. Alcohol will also be served at night. Say said the estimated average dinner bill will range from S$50 to S$70 per person.
46 Mittsu is slated to open in April 2024 at #01-01, 20 North Canal Rd, Singapore 048832. Open Mon to Sat, 10am to 10pm. Closed on Sun. More info via Instagram for updates.
This story was originally published in 8Days.
For more 8Days stories, visit https://www.8days.sg/
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But what’s really next for the sandwich shop? 8days.sg got in touch with co-owner Marcus Say, 31, who told us it’s not goodbye. In fact, they’re upgrading the compact shop to a fancier 26-seat dine-in unit on North Canal Rd, slated to open mid to late April.
The last time 8days.sg spoke to Mittsu’s owners, former Two Men Bagel House chef Samuel Ang, 34, and former police force regular Say, had just moved from their first stall at The Herencia in Robertson Quay (opened in 2021) to their now-defunct Everton Park outlet. At the time, they ran 46 Mittsu with ex-co-owner Jay Goh, who has since left the partnership.
Samuel Ang (left) and Marcus Say (right). (Photo: 8Days/Alvin Teo)
“Our shop (at Everton Park) was a takeaway joint with very few camping chairs and tables for customers to enjoy our food, and we were not allowed to install an exhaust system, which limited us from doing a lot of heavy cooking, or smoking meats,” Say explained about the decision to relocate.
INVESTED S$300,000 INTO THE NEW RESTAURANT
While the Everton Park premises had no dine-in license, Say said business was good. He shared: “We made money in Everton. It’s quite a good amount, but we spent most of it on renovation and kitchen equipment (at the upcoming new outlet)”.
While he declined to reveal the amount of profit made, he said that they invested around S$300,000 into their new space near Boat Quay. It costs around S$12,000 to rent each month, “three times” their previous rental price.
“It’s a bare unit near the CBD, so that’s why the renovation costs are higher, because we had to start everything from ground zero,” he explained.
As for whether they’re confident in recouping their investment, Say said: “Yes, it’s just the duration because we won’t know how customers will react. We’re still banking on the lunchtime crowd because dinner service is new to us.”
SMOKED MEATS WILL MAKE OCCASIONAL APPEARANCES
With the upgraded space, the towkays plan to reintroduce their delish smoked meats to the menu for limited-time specials, alongside salad and rice bowls. Say said they’ll also be adding “eight to 10 new sandwiches”, including sarnies with smoked beef brisket and fried fish.
Their existing signatures, including the BEC (a bacon, egg and cheese sando) and AEC (avocado, egg and cheese sandwich), will remain on the menu, all made with sourdough brioche bread from local bakery Pelle and Pepe.
BEC, S$14. (Photo: 8Days/Alvin Teo)
Though sarnie prices haven’t been finalised yet, Say said “they won’t differ too much” from Everton’s.
NEW DINNER MENU
For the first time, 46 Mittsu will also extend its opening hours till dinner, something that Say said a lot of customers had asked them to do.
For the dinner menu, they’re “going to mainly focus on wood-fired cooking”, using a woodfire Argentine-style parrilla grill that cost them around S$11,000.
Say shared that they’ve hired a team of cooks for this, though he and Ang will oversee kitchen operations. They don’t have plans to buy a smoker yet – Say explained that they smoke their meats in a combination oven, using wood chips.
Their signature sandwiches won’t be available for dinner. Instead, customers can expect dishes like woodfire-cooked steak and chicken. Alcohol will also be served at night. Say said the estimated average dinner bill will range from S$50 to S$70 per person.
46 Mittsu is slated to open in April 2024 at #01-01, 20 North Canal Rd, Singapore 048832. Open Mon to Sat, 10am to 10pm. Closed on Sun. More info via Instagram for updates.
This story was originally published in 8Days.
For more 8Days stories, visit https://www.8days.sg/
Continue reading...