DIEHARD

DIEHARD stands out as Bangkok’s first American deli focused solely on pastrami sandwiches, set up by chef Thanachote Thampeera. The compact kiosk, located on Terminal 21’s LG floor near Gourmet Market, offers just eight seats around an open counter, giving diners a view of the sandwich-making in action.

The kitchen prioritizes slow preparation, brining Australian wagyu for six days and smoking it for an additional day. Three beef cuts—brisket, navel, and beef cheek—are on offer, each featured in customizable sandwiches with a choice of bread and sauce. The signature beef cheek option impresses with its generous 320-gram portion, sliced and piled high. Sauces and toppings range from house-made barbecue with cheddar and honey to a tangy sauerkraut combination with Russian dressing. Lighter baby sizes are available, though offerings can sell out before evening due to the lengthy prep time.

DIEHARD caters especially to those craving rich, meat-forward sandwiches and draws on the chef’s experience in both grilling and smoking meats for standout flavor.

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