What inspired the strategic menu design at RAYs?

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RAYs designed its menu to stay simple and efficient because of limited kitchen space and a goal to reduce food waste.
Kenneth Lee said RAYs had to be smart with its menu by maximising each item and building different dishes around them to keep operations efficient while still offering variety. The menu philosophy is to keep things simple and genuine, focusing on comfort and staple food with no specific cuisine, and Lee linked this approach partly to the café’s space limitations and its desire to reduce food wastage.
The menu philosophy centres on comfort, familiar dishes and simplicity
Kenneth Lee described the food menu as “keep things simple and genuine,” focusing on comfort and staple food. He said there is “no specific cuisine,” only dishes that feel familiar and satisfying, and this same “keep it simple” approach also shows up in how drinks are named, with “White or Black” rather than more elaborate labels. The café’s food positioning also includes items such as noodles, bread and rice dishes, including Chicken Katsu Sando, Pulled Beef Toastie, Scallion Oil Noodles, Chilli Oil Gnocchi and Ikura Salmon Mentaiko Don.
The small kitchen size shaped how many items could be handled
Lee tied the menu approach partly to space constraints, saying the kitchen is “really small,” at around 150 square feet including storage and a chiller. With such tight working conditions, the menu needed to fit the operational reality of a compact setup, where workflow and placements must be efficient. He also noted that during setup, “such a small space” meant every inch mattered for how the operation could run smoothly.
The menu was built to maximise each ingredient while still offering variety
Kenneth Lee said the team had to be smart with the menu by “maximise each item and build different dishes around them” to keep operations efficient while still offering variety. The execution relies on a mix of homemade components—such as scallion oil and chilli oil—and ingredients sourced from artisanal suppliers, including bread from Dou Dou Bake. This structure allows the café to reuse core elements across multiple dishes while maintaining a simple, comfort-led menu.
Reducing food wastage was part of the rationale
Lee explicitly connected the menu strategy to “a desire to reduce food wastage.” By keeping the menu focused on staple, comfort-oriented items and designing dishes around maximising each item, the café’s approach aligns with minimising excess and making use of what is prepared.

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What inspired the strategic menu design at RAYs?

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