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| Vegetarian Era Location: Blk 122 Ang Mo Kio Ave 3 Contact: 96109123 Opening Hours: Daily 7.30am - 2.30pm. Closed Wednesday. |
Henry Wang Hon Hoo began his cooking journey back in 1970’s Singapore. He was born and raised in a big family, with his first culinary curiosity coming from watching his mother cooking at home as a small child. He then started working as a kitchen helper at a local hawker centre stall, at the tender age of 15.
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| Henry Wang posing outside of the Vegetarian Era AMK stall. |
Having previously worked in vegetarian eateries in Jalan Besar, Pasir Ris, and Batu Pahat (Malaysia) - Chef Henry decided that his latest venture would be something completely different and unique, that Singapore has never seen before. He was adamant that Vegetarian Era would not only be vegetarian, but also exclude eggs, dairy, onions, garlic and alcohol. Moreover, this would be an establishment free of religion. The purpose for Vegetarian Era is very simple, to act as a vehicle to prevent and stop the killing of innocent animals.
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| Henry fixing together his famous 70's bee hoon ($2.50) |
True to his word, Chef Henry concocted vegan dishes that have never been seen before in Singapore. Chef Henry was adamant that these dishes should be affordable for everyone. Therefore, all dishes on sale at Vegetarian Era costs $3.50 or less.
Aside from Vegetarian Era, Henry Wang is also a well-known author. He released his first book, titled ‘D.I.Y Vegan Sauces’ back in October 2011. This bilingual (Chinese and English) recipe book features some of his most synonymous vegan sauces. It can be purchased at most Popular bookstores, in Singapore.
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| Henry preparing noodles for laksa ($3.50) |
How many years have you been a chef for?
I have been a chef for 34 years in total. 25 of those years I was cooking with meat and other animal products, but for the last 9 years I have been cooking 100% vegetarian food.
I have been a chef for 34 years in total. 25 of those years I was cooking with meat and other animal products, but for the last 9 years I have been cooking 100% vegetarian food.
Have you been a vegetarian since birth?
No. I was raised in a meat-eating family, moreover I cooked and ate meat for most of my life. But I became a 100% vegetarian 9 years ago. It was a decision I haven’t regretted, as I noticed significant health benefits from the switch. My skin complexion is better and energy levels are higher.
No. I was raised in a meat-eating family, moreover I cooked and ate meat for most of my life. But I became a 100% vegetarian 9 years ago. It was a decision I haven’t regretted, as I noticed significant health benefits from the switch. My skin complexion is better and energy levels are higher.
What was your inspiration for starting Vegetarian Era?
The idea for Vegetarian Era started from my old stall in Pasir Ris, after that stall closed, I spent some time formulating my strategy on how Vegetarian Era can launch in Singapore. I feel like the past nine years cooking vegetarian food prepared me well for starting Vegetarian Era. Now I am ready to take over the world with Vegetarian Era!
The idea for Vegetarian Era started from my old stall in Pasir Ris, after that stall closed, I spent some time formulating my strategy on how Vegetarian Era can launch in Singapore. I feel like the past nine years cooking vegetarian food prepared me well for starting Vegetarian Era. Now I am ready to take over the world with Vegetarian Era!
Why should customers visit Vegetarian Era?
My philosophy on vegetarian food in Singapore, is that it drastically needs to change. We see that most eateries in Singapore all look the same and are selling the same dishes. I believe that Vegetarian Era is truly different and unique. I am hoping that our look, our menu and our cooking philosophy will bring a refreshing new perspective to vegetarian food in Singapore. I do not focus on selling many dishes all at one stall. Instead, I focus on selling just eight, but I ensure these dishes are created flawlessly.
My philosophy on vegetarian food in Singapore, is that it drastically needs to change. We see that most eateries in Singapore all look the same and are selling the same dishes. I believe that Vegetarian Era is truly different and unique. I am hoping that our look, our menu and our cooking philosophy will bring a refreshing new perspective to vegetarian food in Singapore. I do not focus on selling many dishes all at one stall. Instead, I focus on selling just eight, but I ensure these dishes are created flawlessly.
Why are the signboards for Vegetarian Era always black?
It is true that Chinese superstitions usually view the colour black in a very negative way. But I feel that using this colour really makes our stall stand-out from the crowd. The younger generations of Singaporeans no longer follow this belief that black equals bad luck, and I want my stalls to appeal to all generations, therefore I thought it would be an interesting twist to colour it completely black!
If you had to pick a final dish/meal to eat on planet earth, what would you pick?
I won’t eat anything; I will take the meal and give it to others.
It is true that Chinese superstitions usually view the colour black in a very negative way. But I feel that using this colour really makes our stall stand-out from the crowd. The younger generations of Singaporeans no longer follow this belief that black equals bad luck, and I want my stalls to appeal to all generations, therefore I thought it would be an interesting twist to colour it completely black!
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| D.I.Y Vegan Sauces by Henry Wang Hon Hoo |
If you had to pick a final dish/meal to eat on planet earth, what would you pick?
I won’t eat anything; I will take the meal and give it to others.
Any limitations switching from cooking meat to cooking purely vegetarian?
Making the switch from cooking with meat to cooking vegetarian was just a technical transfer. I found that for 95% of the meat dishes I cooked, I could convert them into a vegetarian version, without much of a problem. A lot of emphasis for vegetarian cooking should be on the sauces, the sauce must be perfect.
Making the switch from cooking with meat to cooking vegetarian was just a technical transfer. I found that for 95% of the meat dishes I cooked, I could convert them into a vegetarian version, without much of a problem. A lot of emphasis for vegetarian cooking should be on the sauces, the sauce must be perfect.
Do you have plans to release any more books in the future?
My first book, ‘D.I.Y Vegan Sauces’ was received very well. Therefore, I have been requested to produce two more vegan recipe books in the future. Again be focusing mainly on vegan sauce making – The first of which is scheduled to be released later this year (2013).
My first book, ‘D.I.Y Vegan Sauces’ was received very well. Therefore, I have been requested to produce two more vegan recipe books in the future. Again be focusing mainly on vegan sauce making – The first of which is scheduled to be released later this year (2013).
Apart from Singapore, which country has the best vegetarian food in the world?
Taiwan. I love the smelly tofu (臭豆腐) and vegetarian beef noodle soup (紅燒牛肉麵).
Taiwan. I love the smelly tofu (臭豆腐) and vegetarian beef noodle soup (紅燒牛肉麵).