Our story
A cold-pressed juice and smoothie bar built around what is ripe that morning — pressed and blended to order, never sat in a fridge for a week.
It started with a fridge problem
Charmaine spent years buying juices that promised "fresh" and were anything but — pressed and bottled days earlier, sitting under a fridge light losing colour and taste. Sunray began in 2019 as a simple fix: one bar that pressed and blended everything to order, in front of you, the morning you drink it.
That single rule shapes everything. We make small amounts all day rather than a week of stock, we lean on what is genuinely ripe rather than forcing a fixed menu, and we never reach for syrup or concentrate to cover for tired fruit. It is slower and it wastes less, and you can taste exactly why in the cup.
Today it is two neighbourhood bars and a small team who would rather re-blend your cup than hand you a so-so one.
What we stand by
Made to order, not made ahead
Every juice is pressed and every smoothie blended the moment you order. We make small amounts all day rather than bottling a week of stock — fresher in the cup, and far less waste behind the counter.
Honest, whole ingredients
No concentrate, no syrup, no mystery powders. The label is the recipe. Boosters like protein, chia or ginger are added only when you ask for them, and priced clearly.
Genuinely cold-pressed
Our juices come off a slow hydraulic press, not a fast spinning blade. No heat means brighter colour and more of the good stuff intact — the difference between a real cold-press and a blended-and-strained shortcut.
Local fruit when it is good
We lean on what is in season and ripe rather than forcing a fixed menu year-round. When the mangoes are excellent, you will taste it; when something is out, we tell you instead of using a tired substitute.
Less waste, by design
Pressing to order keeps spoilage low, our cups are compostable, and the spent pulp goes to a local urban farm rather than the bin. Small choices, but they add up across two busy bars.
Two neighbourhood bars
A fast grab-and-go counter in Tanjong Pagar for the CBD crowd, and a slower sit-down corner in Tiong Bahru for weekend bowls — each a minute or two from its MRT.
The people behind the bar
Charmaine Yeo
Started Sunray after years of paying a fortune for juices that were bottled days earlier. Wanted one bar that pressed everything to order. Still works the Tanjong Pagar counter most mornings.
Daniel Koh
Runs the Tiong Bahru bar and built the acai-bowl menu the weekend crowd queues for. Knows the regulars by their usual order.
Priya Suppiah
Looks after sourcing and the cleanse programmes — the reason the fruit is ripe and the menu shifts with the season. Will gently steer you away from a cleanse if it is not what you actually need.