Taking over the premises of the now relocated Brawns and Brains is Vernacular Coffee which opened its doors last December. I’ve visited the café twice – once when it was opened and again recently after it launched a brunch menu with main courses.
Still preserving the original slant high ceiling structure and conical light fixtures, the café paints a moody ambiance with its painted dark green walls and ceiling, a mixture of brown and black tables and stools, and cement floor.
The café prides itself on its selection of 8 unique single origin options sourced from various countries that are on display at the ordering counter. On my first visit, I had the Espresso Flight ($9.50) which comprises a cup of espresso and a cup of 4oz white coffee. I chose the Hta Ngo Shan from Myanmar which has notes of muscat grape and green apple. I took alternating sips from each cup since the espresso shot was too bitter on its own for me, and it was interesting noting that both are made from the same beans.
I also had the White 7oz ($6) with Kiaragana AA Kenya which was the lightest roast available. For non-caffeine drinkers, there are also single origin options for hot chocolate and tea to explore.
From the Croissanterie menu, which is also displayed in a glass case at the café front, I had the Scrambled Eggs & Spam ($10) and the White Grape, Camembert & Parma Ham ($12). Both pastries had crisp and flaky layers which I enjoyed. However, I wished that the portion of the fillings could be more substantial considering the price point.
Recently, a brunch menu was launched and I got to try the Smoked Salmon Eggs Benedict ($28), which came with spiral croissant as the base. The different textures and layers of the pastry, avocado, poached eggs, smoked salmon, sour cream, salmon roe and hollandaise sauce complemented one another and the dish was overall well executed.
The ice cream sandwiches looked tempting, but I would have to save it for another day.
100 Guillemard Rd, #01-02, Singapore 399718
8.30am – 5.30pm daily
Foodography: A Singapore Food Blog 