Under the culinary direction of chef/co-founder Ben Daitz, who has worked in some of the finest kitchens in the country, Num Pang Kitchen offers the bold flavors of Southeast Asia in craveable dishes made with fresh, vibrant ingredients. Staples include the classic Num Pang (Cambodian for sandwich), served with cucumber, pickled carrots, cilantro, and chili mayo in combination with a variety of proteins such as Five-Spice Glazed Pork Belly Pang with pickled Asian pear and Coconut Tiger Shrimp Pang with toasted coconut; as well as Bowls with a Rice or Super-Grains (farro, quinoa, brown rice) base, seasonal grilled vegetables, chili yogurt, chive lime vinaigrette and mains such as Lemon Grass Braised Beef Short Rib and Roasted Chicken ‘Chimi’; plus soups, salads, sides and house made beverages such as Lemon Gingerade and Blood Orange.

Num Pang has built a cult following as an acclaimed Asian-inspired fast casual empire ranked the “#1 Fast Casual“ in New York by Zagat and named “NYC's Quietest Restaurant Empire" by New York Magazine. In May 2016, Num Pang published its debut cookbook, revealing the recipes for the restaurant's cult-favorite dishes in NUM PANG: 100 Recipes to Revolutionize Your Dinner from New York's Favorite Sandwich Shop (Houghton Mifflin). 

Founded in 2009, Num Pang Kitchen specializes in Southeast Asian-inspired sandwiches, bowls, soups, salads and sides. With graffiti art on the walls and golden era hip hop and reggae booming from the speakers, the Num Pang brand has grown to include seven New York City shops as well as its debut Boston location, opened Spring 2017 in the iconic Prudential Center. 

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