Sun Ray Cafe

Open Now

Now Closed

You can catch bus 317 or 315 from Serangoon Bus Interchange (at NEX mall) and it takes about 5 – 10 minutes to arrive at 79 Brighton Crescent. The interior of the cafe uses soft orange lighting that exudes a mellow, homely feel to it. Dave Lim, the founder and owner of Sun Ray Cafe says that he had recently re-furbished the place. The cafe has been around for over 2 years now, so I guess it’s about time for it to get a facelift too. Check out its swanky new look:

Besides the cozy interior, the cafe also serves up pretty good gourmet coffee with their own unique blend made from a variety of 6 single origin beans to achieve a chocolatey and nutty blend with slightly floral undertones. Dave also happens to be a “Specialty Coffee Association of Europe (SCAE)” certified barista with Level 1 and 2 certification. He is one of the 9 baristas in Singapore to receive this certification and he is also a SCAE Authorized Trainer. Not many coffee aficionados in Singapore can boast such international accreditation.

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We had a Shakarato ($4.50) which is an iced shaken sweetened espresso and a Cafe Latte ($4). The Shakarato was served in a stemmed glass and topped with a layer of foam. The acidity and sourness of the espresso was more pronounced because of the cool temperature but I found it rather refreshing and well-balanced out with a bit of sugar syrup. Now, on to the food!

Their American Breakfast brunch set ($14.90) comes with savory scrambled (or sunny side up) eggs set atop a freshly-baked and slightly sweet scone, making it a rather interesting and unique combination. I love scones with butter and jam but eating it with scrambled eggs is a first for me. The serving portion was quite big and also comes with Italian sausages, hash browns and salad – overall great value-for-money.

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Another signature brunch item on their menu is Eggs Benedict ($10.90) that is served with a unique Orange Hollandaise sauce which is not as creamy and rich, but instead was citrusy and tangy. Unfortunately, the poached eggs were overcooked and did not really make the cut.

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After giving our feedback about the eggs, we were pleasantly surprised that the chef decided to make us another batch – this time round, the yolk was perfectly runny the way a poached egg should be. It’s these little gestures and attentive service that would make people feel the warmth of the place and want to go back there again. =]

Next, we also had some Asparagus and Bacon Rolls ($8.90) which uses a thicker variety of bacon wrapped around huge sticks of asparagus. The freshness and crunchiness of the asparagus balanced out the oiliness from the bacon and complimented each other pretty well.

And again it’s time for my favourite part of every meal – the dessert! We had a Chocolate Lava Cake and Homemade Tiramisu ($6.50).

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I personally preferred the Tiramisu better because the mascarpone cheese wasn’t too sweet and you can really taste the espresso coffee in it. The only thing that was lacking for me was the booze . The little bit of Kahlua coffee liqueur added into the Tiramisu was barely noticeable. It would have been a perfect dessert if there were just a bit more booze in it.

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The Chocolate Lava Cake is definitely something for sweet tooth lovers. The dark chocolate that came flowing out of the sponge cake was thick and rich but a tad on the sweet side for me. Also, since the sauce is already so sweet, usually the chef would make the sponge cake less sweet to balance out the sweetness. But this wasn’t the case. It also comes drizzled in more sweet caramel sauce making it a real sugar overload! Good thing we had a cup of Cold Brew Coffee to go along with it.

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See that rock at the bottom of the coffee cup? Well, that’s actually a Whiskey Stone which is traditionally used to cool down a cup of whiskey without watering it down. The same concept applies to coffee. The stone is used to maintain the cold brew coffee at optimum temperature so that it remains cool and refreshing. This cup of coffee really packed a punch and is probably my favourite brew out of the other coffees we had that day.