Num Pang's sandwiches are made with high‐quality ingredients and an inventive, artful culinary philosophy, which sets them apart from many fast‐casual concepts. Cambodian‐influenced side dishes are also offered in addition to Num Pang sandwiches, all of which are freshly made‐to‐order.

The original Num Pang Sandwich Shop opened at 21 East 12th Street in March of 2009 and has since earned a 26 rating for food in the Zagat guide - the highest rating for a sandwich shop in New York City.

A rotating selection of Num Pang sandwiches are made on freshly toasted semolina flour baguettes, with homemade chili mayo, pickled carrots, cilantro and cucumber. Co‐Founders & owners, Ben Daitz and Ratha Chaupoly, use products from local markets as often as possible and know their purveyors very well.