Vibey Vernacular Coffee serves flaky pastries, croissant ice-cream sandwiches & stellar coffee
For a country with so many new cafes opening everyday, there are a few spots in Singapore that are weirdly lacking in top-notch cafes.
At least in hawker haven Geylang, there is a shortage of vibey brunch spots with only a few rare gems such as Space Coffee and, now, Vernacular Coffee.
Only opened in December 2023, the new opening is snuggled inside the former Singapore Badminton Hall, a time-worn building found along Guillemard Road.
Some cafe hoppers may remember the exact space as the former flagship location of Brawn & Brains Coffee, one of the most popular local cafe brands.
Compared to the cosy space from before, the more moody Vernacular Coffee’s decor is stripped-down and focused on rough-hewn industrial minimalist aesthetics.
With its high ceilings and sparse seating, the capacious cafe is chic and vibey, but also makes you feel like it’s a perfect spot to wind down and chill with a cuppa.
More importantly, according to the staff there, Vernacular Coffee is opened by the same owner behind the ever-popular Bread Yard and Hathaway — in case you were a fan.
Pastries and chill
For now, Vernacular Coffee is devoted to only two things: Coffee and viennoiseries.
Its food menu features unique flaky creations, split into “breakfast Danish” and “fruit Danish” sections for sweet and savoury. But it also includes a classic croissant (S$5) and cinnamon pecan bun (S$6).
Danish options on Vernacular Coffee’s menu range from comforting scrambled eggs & spam (S$10) and pulled pork, pickle & hot mustard (S$12) to the more uncommon Medjool date & goat cheese (S$12).
But if you prefer something simple, the elegant blueberry & vanilla chantilly (S$8) would be another good choice, with zesty blueberries studded on a bed of airy chantilly cream.
It’s simple but delightful, especially with the laminated layers giving it some flaky crunch.
At the same time, ice-cream enthusiasts can also look out for Vernacular Coffee’s ice-cream sandwiches (S$10), which come in three flavours: Salted gula melaka, vanilla from Sulawesi, Indonesia and single-origin chocolate from Dak Lak, Vietnam.
Unlike other ice-cream sandwiches — which use bread or wafers — Vernacular’s version comprises a thick slab of silky ice cream bookended by two flaky sheets of pastry for an extra satisfying textural contrast.
That’s not to mention the richness of its exquisite single origin chocolate variant. Alas, we understand that the chocolate ice cream will be discontinued this year.
The coffee at Vernacular Coffee
Other than pastries, Vernacular Coffee is also very serious about its caffeinated offerings. Part of what makes the cafe so charming? Its curation of beans.
Instead of your usual Ethiopian or Colombian single origins, its selection is hyper-local, comprising mainly regionally sourced beans from the likes of Myanmar and Thailand.
The beans are mainly roasted by familiar names in the coffee scene, such as Humble Origins and Flip, as well as Vernacular Coffee itself.
That means more interesting flavours in your white coffee (from S$6) or long black (from S$5), but coffee enthusiasts can also get them in pour-over (S$8) form for a closer look at its nuances.
For my Kintamani single origin — which is roasted in-house by Vernacular Coffee — the acidity and fruity notes were absolutely sublime.
In case caffeine isn’t on the cards for you, Vernacular Coffee also has premium single-origin chocolate beverages, including an enchantingly fruity one from Rehoboth Estate (from S$6) in the Philippines.
For more ideas on what to eat, read our stories on a new cafe with unique rosti waffle burgers and where to go during your CBD lunch breaks at Raffles Place.
Do explore the new GrabFood Dine-in service for wesome deals.
You can also book a ride to Vernacular Coffee.
Vernacular Coffee
100 Guillemard Road, 01-02
Nearest MRT station: Mountbatten, Dakota and Aljunied
Open: Tuesday to Sunday (8.30 am to 5.30 pm)
100 Guillemard Road, 01-02
Nearest MRT station: Mountbatten, Dakota and Aljunied
Open: Tuesday to Sunday (8.30 am to 5.30 pm)
Evan Mua
Author
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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