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| CERA Location: 906M Upper Thomson Road Contact: 65542372 Opening Hours: Tue-Fri 12pm-11pm, Sat-Sun 10am-11pm. Monday Closed. |
Recently, I was lucky enough to spend some time interviewing Beatrice Wee, 23, who is the owner and chef at CERA. After posting about this upcoming interview on the Hungry Ang Mo facebook, I received many questions that you guys wanted to ask her. Therefore, I did my best to include most of the relevant questions that were asked.
On a personal note, I find it fantastic that at only 23 years old, Beatrice is pursuing a career in vegetarian food. How refreshing to see a Singaporean follow their heart, instead of their wallet. Mundane office jobs may be the sensible choice - But is it at the cost of your happiness? I hope more younger people can do what they are passionate about in the future, so that we can keep the vegetarian food industry alive and strong!
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| The triceratops painting above the head of Beatrice was the first one she painted, when renovating and desgining the CERA restaurant. |
Q&A
Where does the inspiration for your unique menu come from at CERA?
We wanted to serve many different dishes, some dishes that are local delights, along with Western dishes such as pasta and pizza. We decided to give interesting names and a unique twist on these dishes, so that CERA will be different from other vegetarian eateries in Singapore.
We wanted to serve many different dishes, some dishes that are local delights, along with Western dishes such as pasta and pizza. We decided to give interesting names and a unique twist on these dishes, so that CERA will be different from other vegetarian eateries in Singapore.
What are your plans in the future?
As we are still quite young (opened only in July 2013) we still want to build up the foundations of our first cafe, and gain a greater following. After that happens, it is my plan to make CERA totally 100% vegan. So that people can be introduced to vegan food. Although not a die-hard punk rock vegetarian, it is my wish to use CERA as a platform to spread the message of compassion towards animals.
As we are still quite young (opened only in July 2013) we still want to build up the foundations of our first cafe, and gain a greater following. After that happens, it is my plan to make CERA totally 100% vegan. So that people can be introduced to vegan food. Although not a die-hard punk rock vegetarian, it is my wish to use CERA as a platform to spread the message of compassion towards animals.
When did you start to take up cooking and pastry making?
I baked my first cake at the age of 14 for my mother - I am mostly a self-taught cook. I used to work as a service staff in various cafes and restaurants before progressing to the kitchen at the age of 20; I worked in a hotel and a restaurant for some time before eventually opening CERA. My knowledge is chiefly about vegetarian desserts, but I am now venturing more into strictly vegan cooking.
I baked my first cake at the age of 14 for my mother - I am mostly a self-taught cook. I used to work as a service staff in various cafes and restaurants before progressing to the kitchen at the age of 20; I worked in a hotel and a restaurant for some time before eventually opening CERA. My knowledge is chiefly about vegetarian desserts, but I am now venturing more into strictly vegan cooking.
Why are there alcoholic beverages being served there? (This is the first time I see alcoholic beverages in a vegetarian eatery)
For us, we have a number of alcoholic drinks such as beer and cocktails. All of these drinks are vegetarian and (most) vegan friendly. We want CERA to be a place where customers can chill out and hang out with friends. I don’t believe that vegetarians/vegan should avoid alcohol if their reasons are for animal cruelty. Of course, for customers who don’t wish to consume alcohol, we have many non-alcoholic options.
For us, we have a number of alcoholic drinks such as beer and cocktails. All of these drinks are vegetarian and (most) vegan friendly. We want CERA to be a place where customers can chill out and hang out with friends. I don’t believe that vegetarians/vegan should avoid alcohol if their reasons are for animal cruelty. Of course, for customers who don’t wish to consume alcohol, we have many non-alcoholic options.
How do you convince non-veg people to stop eating meat?
I find it really difficult to converse with people like that, as they are usually very resistant to listening to what I have to say. So normally, I will tell people that most ‘zi char’ stalls don’t give meat as main ingredients. If you order a portion of char kway teow, there may only be 4 or 5 pieces of meat inside – Therefore, the main thing you’re eating is not meat. Meat is just one ingredient. If people can see things from that angle, then making the transition to a meat-free diet will be much easier.
I find it really difficult to converse with people like that, as they are usually very resistant to listening to what I have to say. So normally, I will tell people that most ‘zi char’ stalls don’t give meat as main ingredients. If you order a portion of char kway teow, there may only be 4 or 5 pieces of meat inside – Therefore, the main thing you’re eating is not meat. Meat is just one ingredient. If people can see things from that angle, then making the transition to a meat-free diet will be much easier.
Will you be expanding in the near future?
I hope we will be, but our first priority is to turn our current outlet vegan. After which, we may look into adding more outlets in Singapore
I hope we will be, but our first priority is to turn our current outlet vegan. After which, we may look into adding more outlets in Singapore
What is your target market?
When I first came up with the concept of CERA, I visualized that mainly younger people would be our target market. However, after a couple of weeks I realised this location doesn’t attract that type of crowd, as it is a difficult location to get to. So for now, we just want to get better known within the vegetarian and vegan circles, so that more people from those audiences will come down and give CERA a try!
When I first came up with the concept of CERA, I visualized that mainly younger people would be our target market. However, after a couple of weeks I realised this location doesn’t attract that type of crowd, as it is a difficult location to get to. So for now, we just want to get better known within the vegetarian and vegan circles, so that more people from those audiences will come down and give CERA a try!
Are you a vegetarian yourself? Why?
Yes, currently I am an ovo-vegetarian. I recently cut out all dairy from my diet. In the future I am also planning to cut out eating eggs. I was 16 when I first became vegetarian, which came about after watching the documentary ‘Meet your Meat’. I cried in my bedroom that night and was vegetarian from the next morning on. My family are all meat-eaters, and were not so supportive of my change in diet then, however they have grown to accept my choices and have learnt to adapt when we eat together. I too, have learnt to adapt to situations when eating out with non-vegetarian family and friends by picking foods that are veg friendly. It’s not that hard really!
What make you wants to open a restaurant?
It has always been my dream to have a place where people can come in and eat the food I create. I love cooking and baking, and I love it when people enjoy my food. Of course, I also wanted to open a restaurant so that I can promote the consumption of vegetarian food in Singapore. I wouldn’t consider myself someone with a lot of f&b experience; hence I am always asked why I opened CERA at such a young age. The story is that I have a family and my best friend who believe in my dream and they presented me with the opportunity and finances. I am very privileged to have their support!
It has always been my dream to have a place where people can come in and eat the food I create. I love cooking and baking, and I love it when people enjoy my food. Of course, I also wanted to open a restaurant so that I can promote the consumption of vegetarian food in Singapore. I wouldn’t consider myself someone with a lot of f&b experience; hence I am always asked why I opened CERA at such a young age. The story is that I have a family and my best friend who believe in my dream and they presented me with the opportunity and finances. I am very privileged to have their support!
Any signature dishes that you would recommend?
I would recommend that customers order the Century Egg Pasta ($11.50), Carnivore Burger ($12.50), and Spicy Otak Crostini ($6.00) – These are our most popular savoury items. For desserts, our most popular sellers are Crème Brulee ($7.00), Stack Up! ($7.00) and All Things Mango ($7.00).
I would recommend that customers order the Century Egg Pasta ($11.50), Carnivore Burger ($12.50), and Spicy Otak Crostini ($6.00) – These are our most popular savoury items. For desserts, our most popular sellers are Crème Brulee ($7.00), Stack Up! ($7.00) and All Things Mango ($7.00).
Some customers may find your food too pricey, would you consider lowering down her price?
For CERA, I find that our food is quite unique, and cannot be found anywhere else in Singapore. There is also a lot of time, skill and creativity required for making the dishes being sold at CERA. We try our best to keep prices as competitive as possible so that more people will be willing to give us a shot.
For CERA, I find that our food is quite unique, and cannot be found anywhere else in Singapore. There is also a lot of time, skill and creativity required for making the dishes being sold at CERA. We try our best to keep prices as competitive as possible so that more people will be willing to give us a shot.
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| A 'CERA' tattoo on the left wrist of Beatrice |
Why the dinosaur theme?
The reason for the dinosaur theme came from my love of the film ‘The Land Before Time’ that I watched over and over again as a child. This film stars a triceratops character called ‘Cera’, who was my favourite character. So it was this film/character that was the inspiration for the dinosaur theme. I also love triceratops because they are herbivores, strong-headed and persistent – I like that type of personality! I used to draw a triceratops on my wrist as a teen which became the logo for café CERA, now as an adult; I have Cera tattooed on my wrist so I don’t have to draw her every day!
The reason for the dinosaur theme came from my love of the film ‘The Land Before Time’ that I watched over and over again as a child. This film stars a triceratops character called ‘Cera’, who was my favourite character. So it was this film/character that was the inspiration for the dinosaur theme. I also love triceratops because they are herbivores, strong-headed and persistent – I like that type of personality! I used to draw a triceratops on my wrist as a teen which became the logo for café CERA, now as an adult; I have Cera tattooed on my wrist so I don’t have to draw her every day!
Are there vegan cupcakes coming anytime soon?
Yes, I am working on it right now. I am experimenting currently on making a nice fluffy vegan vanilla cupcake with ‘buttercream’. Making vegan desserts is definitely more difficult compared with normal desserts – But I will work hard to make more soon!
Yes, I am working on it right now. I am experimenting currently on making a nice fluffy vegan vanilla cupcake with ‘buttercream’. Making vegan desserts is definitely more difficult compared with normal desserts – But I will work hard to make more soon!
Why do your foods contain garlic and onion?
For those that don’t take onion and garlic, we do have many options. I am aware that onion and garlic is not consumed by many Buddhists and spiritual people, but our focus is more strictly on preventing the killing of animals. Onion and garlic are aromatics and do make food taste good, and make up for the lack of “meaty” flavours in food. Also they both have health benefits too. In the future we will work harder to create more options for those who cannot consume onion and garlic though.
With so many vegetarian restaurants currently in the market. What is your plan to stay afloat?For those that don’t take onion and garlic, we do have many options. I am aware that onion and garlic is not consumed by many Buddhists and spiritual people, but our focus is more strictly on preventing the killing of animals. Onion and garlic are aromatics and do make food taste good, and make up for the lack of “meaty” flavours in food. Also they both have health benefits too. In the future we will work harder to create more options for those who cannot consume onion and garlic though.
It is very competitive right now. But what makes us stand out is the food that we serve. We believe that are food is quite unique and one-of-a-kind, that can’t be found elsewhere in Singapore. We also don’t use gluten or any mock meats. Instead, we prefer to use all natural ingredients, which I am sure our customers will appreciate.
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| Beatrice posing with her beloved triceratops |