How do homemade scallion and chilli oils support both flavour and workflow?

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Homemade scallion and chilli oils help flavour while keeping the kitchen workflow efficient

Homemade scallion oil and chilli oil at RAYs are part of a menu built around simple, repeatable ingredients, and the small kitchen space of about 150 square feet shapes how dishes are produced. Kenneth Lee says the team had to be smart with the menu by maximising each item and building different dishes around it to keep operations efficient while still offering variety. In flavour terms, the oils are used as key components across items such as homemade Scallion Oil Noodles and Chilli Oil Gnocchi, supporting consistent, familiar tastes within that “comfort and staple food” approach.
The oils are used across multiple dishes, keeping tastes consistent
RAYs uses homemade scallion oil and chilli oil as core ingredients in dishes including homemade Scallion Oil Noodles and Chilli Oil Gnocchi. The menu philosophy is to focus on comfort and staple food, with dishes that feel familiar and satisfying rather than tied to a specific cuisine. Because the oils show up in more than one item, they help create a consistent flavour profile across the menu while keeping the overall lineup straightforward.
A small kitchen of about 150 square feet pushes repeatable workflows
The kitchen is described as very small, around 150 square feet including storage and a chiller, and that space constraint affects how dishes can be handled day to day. Kenneth explains that the operation workflow and placements had to be “super efficient,” with every inch mattering. In that setting, using homemade oils as menu-building blocks aligns with the goal of maximising each item and organising production around efficient execution.
The menu is designed to maximise ingredients to reduce waste
RAYs’ menu simplicity is partly driven by a desire to reduce food wastage, alongside the space limitations. Kenneth says, “We had to be smart with our menu... maximise each item and build different dishes around them to keep operations efficient while still offering variety.” Homemade scallion oil and chilli oil fit that logic by allowing the kitchen to reuse prepared components across different dishes, rather than treating each dish as a fully separate production process.
Homemade oils complement a “simple and genuine” food approach
Kenneth frames the food menu as “simple and genuine,” focusing on comfort and staple food with thoughtful but not overly complicated touches. The same approach appears in other areas of the menu, such as using Dou Dou Bake brioche for French Toast and keeping coffee drinks to “White or Black” rather than elaborate naming. Within that overall style, homemade scallion oil and chilli oil function as flavour anchors that support straightforward, repeatable preparation for items like noodles and gnocchi, while keeping the dining experience coherent and familiar.

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How do homemade scallion and chilli oils support both flavour and workflow?

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