Ratha Chaupoly and Ben Daitz met on the Clark University Campus in 1992. When the college buddies reconnected in New York City in 1998, they were surprised to find that they were both working in the restaurant industry. With Chaupoly at Blue Water Grill and Daitz at Tabla, the two discussed their similar experiences with striving for success in the competitive New York restaurant industry.
WHY WE'RE DIFFERENT
OUR SANDWICHES ARE MADE
TO BE ENJOYED AS THEY ARE.
Num Pang’s gourmet sandwiches are served on a freshly toasted semolina flour baguette with Num Pang’s signature chili mayo. At Num Pang, a rotating selection of sandwiches are freshly made-to-order daily.