CERA

Hardly the ideal venue for your maiden F&B venture (it’s located along an obscure, lesser-known stretch of Upper Thomson), but owner Beatrice Wee makes CERA stand out with its green, dinosaur-themed décor and menu of vegetarian food (dairy and egg products are also used). They’ve come up with some creative dishes that break away from stereotypical veggie joints, including the century egg capellini ($11.50), chai tow kway, a deconstructed carrot cake with a sous vide egg in a shell ($11) and ‘bone marrow’, potatoes stuffed with brown rice, carmed onions and shrooms ($8). Desserts double the fun; try the Stack Up!, pandan crepes layered with coconut, avocado puree and gula melaka syrup ($7).