Address: 320 Joo Chiat Road, Singapore 427571
Operating Hours: Fridays to Sundays, 11:30am until sold out
Opening Date: From 29 August 2025 (indefinite run)
The Food Concept
Don’t Runaway is a revolutionary sandwich pop-up by The Platform Collective (creators of Champion Bolo Bun and Dickson Nasi Lemak) that’s turning Singapore’s F&B scene on its head. Their bold concept: completely free sandwiches every weekend.
The “Zero Chill” Philosophy: These aren’t your average sandwiches. Don’t Runaway promises “zero chill” and “bold” flavors that push boundaries. Each sandwich is a statement piece designed to create memorable experiences rather than traditional profit.
How It Works:
- Download the “Don’t Runaway” app
- Show your in-app QR code at the counter
- One free sandwich per person per weekend
- Weekly rotating menu keeps the experience fresh
- First 20 people daily get exclusive merchandise (keychains Friday, tote bags Saturday, patches Sunday)
The Strategy: This appears to be a brand-building exercise and community engagement project, using the free sandwich model to generate buzz, test recipes, and build a loyal following before potentially expanding into a paid concept.
Inspired sandwich recipes based on their bold menu descriptions
Delivery & Access Information
Important: Don’t Runaway operates as a pickup-only pop-up. No delivery services are mentioned, which aligns with their community-building concept requiring physical presence.
Getting There:
- From Yishun: Take MRT to Eunos Station, then Bus 12 or 32 to Joo Chiat Road
- Alternative: Taxi/Grab directly (about 25-30 minutes from Yishun)
- Parking: Limited street parking available on Joo Chiat Road
Pro Tips for Success:
- Download the app before arriving
- Arrive early (11:30am opening) as quantities are limited
- Weekend crowds expected – plan accordingly
- Follow their Instagram for real-time updates and menu changes
Ingredients:
- 4 chicken thighs, boneless and skinless
- 2 tbsp shawarma spice blend (cumin, coriander, paprika, turmeric, cinnamon, cardamom)
- 1 tbsp smoked paprika
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Pita bread or Turkish bread
- Greek yogurt or tahini sauce
- Pickled vegetables
- Fresh herbs (parsley, mint)
- Red onion, thinly sliced
Instructions:
- Marinate chicken with spices, garlic, and olive oil for at least 2 hours
- Smoke chicken at 225°F for 1.5 hours or grill with wood chips for smoky flavor
- Slice chicken thinly
- Warm bread, spread sauce, add chicken, vegetables, and herbs
- Wrap tightly and serve immediately
“Mortadel-lah” – Italian Deli Style
Ingredients:
- High-quality mortadella, sliced thick
- Fresh stracciatella cheese (or burrata)
- Focaccia or Italian bread
- Arugula
- Sun-dried tomatoes
- Good olive oil
- Balsamic glaze
- Pistachios, roughly chopped
Instructions:
- Toast focaccia lightly
- Spread stracciatella generously on both sides
- Layer mortadella, allowing natural fat to shine
- Add arugula, sun-dried tomatoes
- Drizzle with olive oil and balsamic
- Top with pistachios for crunch
- Press gently and slice diagonally
“Jack & Loaded” – Plant-Based Jackfruit Chili
Ingredients:
- 2 cans young jackfruit in brine, drained
- 2 tbsp smoked paprika
- 1 tbsp chipotle powder
- 1 tsp liquid smoke
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Onion and bell peppers
- Sourdough bread
- Vegan mayo or cashew cream
- Pickled jalapeños
- Fresh cilantro
Instructions:
- Shred jackfruit with fork to mimic pulled meat texture
- Sauté onions and peppers until soft
- Add jackfruit and all seasonings, cook 15 minutes
- Let flavors meld and liquid reduce
- Toast sourdough, spread vegan mayo
- Pile high with jackfruit mixture
- Top with pickled jalapeños and cilantro
“Beef Me Up” – Yakiniku Beef with Peanut Butter
Ingredients:
- 1 lb beef brisket, sliced thin
- 3 tbsp yakiniku sauce (or mix soy sauce, mirin, sake, sugar)
- 2 tbsp natural peanut butter
- 1 tsp gochujang or chili paste
- Beef tallow (or butter)
- Japanese milk bread or brioche
- Scallions, sliced thin
- Sesame seeds
Tallow Chili Crunch:
- 3 tbsp beef tallow
- 2 tbsp chili flakes
- 1 tbsp crispy shallots
- 1 tsp garlic powder
- Salt to taste
Instructions:
- Make tallow chili crunch: Heat tallow, add seasonings, let cool
- Marinate beef in yakiniku sauce for 30 minutes
- Grill beef quickly over high heat
- Mix warm peanut butter with a touch of gochujang
- Toast bread, spread peanut butter mixture
- Add hot beef, drizzle with tallow chili crunch
- Garnish with scallions and sesame seeds
Pro Tips for Bold Flavors:
- Don’t skip the marinating time – it’s crucial for depth
- Toast your bread for texture contrast
- Balance rich elements with acidic components (pickles, citrus)
- Let hot ingredients slightly cool before assembly to prevent sogginess
- Use high-quality base ingredients – they make a difference
Assembly Notes:
- Work quickly once you start assembling
- Consider the eating experience – how will it hold together?
- Layer strategically – wet ingredients away from bread when possible
- Wrap in parchment paper for authentic takeaway feel
These recipes are inspired interpretations based on menu descriptions. Actual Don’t Runaway recipes may vary.
Ba Buong Banh Mi – Vietnamese Authenticity
Ambiance & Cultural Authenticity
Ba Buong operates from a narrow Geylang shophouse that channels Hanoi’s chaotic energy. Vietnamese pop music plays while staff rapidly assemble sandwiches behind a glass counter displaying colorful pickled vegetables and various pâtés. The compact space accommodates only a few stand-up tables, encouraging quick turnover while maintaining the authentic Vietnamese street food experience. Hand-written Vietnamese menu boards and the constant aroma of baking baguettes transport diners far from Singapore’s modern efficiency.
Signature Analysis: Special Banh Mi ($5)
Bread Excellence: Fresh-baked baguettes with crackling crust and airy interior, achieving the perfect French-Vietnamese fusion texture.
Component Harmony:
- Pâté Layer: House-made liver pâté provides rich, umami base
- Protein Element: Char-grilled pork or Vietnamese ham adds smokiness
- Pickle Contrast: Daikon and carrot pickles contribute acidic brightness
- Fresh Elements: Cilantro, jalapeños, cucumber provide cooling counterpoint
- Sauce Integration: Light mayonnaise and soy-based sauce bind flavors
Authentic Banh Mi Recipe & Assembly
Pickled Vegetables:
- 1 large daikon, julienned
- 2 carrots, julienned
- 2 tbsp sugar
- 2 tbsp white vinegar
- 1 tsp salt
- Quick pickle 30 minutes minimum
Vietnamese Pâté:
- 300g pork liver
- 200g pork shoulder
- 2 shallots, minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- Black pepper, five-spice
Assembly Method:
- Bread Prep: Slice baguette, hollow slightly for filling capacity
- Base Layer: Spread pâté generously on bottom half
- Protein Addition: Layer grilled pork or Vietnamese cold cuts
- Vegetable Components: Add pickles, cucumber, cilantro
- Final Touch: Drizzle sauce, top with jalapeños, close sandwich
Location & Operating Style
Address: Geylang Road (specific unit number varies) Hours: 11:00 AM – 9:00 PM (closed Sundays) Service Style: Counter ordering, minimal English, point-and-order friendly Authenticity Factor: Vietnamese expat community regular customer base
Menu Diversity & Pricing
- Special Banh Mi: $5.00 (house combination)
- Grilled Pork: $4.50
- Vietnamese Ham: $4.00
- Vegetarian Option: $3.50
- Vietnamese Coffee: $2.50 (traditional phin filter method)
Cultural Notes & Recommendations
Peak Hours: 12:30 PM – 2:00 PM (lunch rush) Language Barrier: Limited English, but friendly service Payment: Cash preferred, some outlets accept PayNow Authenticity Tip: Try Vietnamese iced coffee for complete experience