Wonder Gelato was founded based on Karen Cheng’s deep love for ice cream. Photo: Wonder Gelato
Karen Cheng was a property agent when fate decided to intervene and make her the owner of a brand new gelateria right here on Waterloo Street. “Wonder Gelato” only opened on 18 October last year but it’s quickly become a go-to spot for ice-cream lovers. Karen makes her gelato onsite from her very own recipes, with classic flavours like Vanilla and Strawberry, to the exotic-sounding Black Hawaii, an inky-black ice cream combining coconut and charcoal.
Read on to find out how Karen stumbled into the world of gelato-making.
Why did you call your shop “Wonder Gelato”?
Aiyoh, the name – I took a very, very long time to think about it! I watched the movie Wonder on the plane to the US, and I thought ‘wonder’ sounds interesting. Even in the dictionary, ‘wonder’ means fabulous, good! A lot of things come unplanned for my business. I don’t plan anything. Everything just comes on its own!
How did you get into the gelato business then?
I was in real estate all along. It’s all because of the display case. I went to the FHA (Food & Hotel Asia) show last year on a friend’s invitation. Then, there’s this Italian guy that told me if I bought the case, I would be the first one in Singapore to own it. Because there are only two tubs in each compartment, so the flavours don’t contaminate each other. In conventional cases, all the ice cream is in one place. So I might eat strawberry and I’ll taste something else. I don’t like that. And my display case is also quite short. Good for short people like me! You can see me!
When I bought this case, I hadn’t even found a shop yet. Then after that the [case seller] told me I could store it in the warehouse. I kept it there for about four months.
How did you end up setting up shop at Waterloo Centre?
My dad’s office is at Fortune Centre, so I’ve been around the area for many years. I’m very familiar with this place. I’m a property agent, so I recced many places. But when I saw the listing for this location, I knew it was the right place. Immediately I came down and put down a deposit for it. This place caters to many different crowds. Upstairs, there are the residents. And the offices. You get SMU and NAFA students. And the hotels – sometimes we get tourists here.
Where did your love for gelato come from?
During the weekends I would drive my two younger sisters around to eat ice cream and waffles, like Creamier and Salted Caramel. We would drive around to try all the ice cream stalls.
Where did you learn to make gelato?
Carpigiani Gelato University. The university has a partnership with At-Sunrice Global Chef Academy. It was a short course. They just teach you the fundamentals of gelato-making. After that, you have to go back and formulate your own recipes.
How did you develop your gelato recipes?
I spent around six months formulating my recipes. Italians have a sweet tooth, so normal gelato has around 23% sugar. My gelato is only 17% sugar. I also had to play around with different sugars. It’s very tricky – I really had to spend a lot of time balancing the ingredients. And I like my ice cream to be thick.
Which is your favourite flavour?
Coconut. I love coconut flavours, fruity flavours. I don’t see those very often in ice cream shops; it’s always Earl Grey Lavender and all the other classic ones. So I thought, maybe I should go and learn how to make it for myself. I’ll go to the market to get fresh coconut milk. You can’t keep it overnight because it will turn sour. So when I make the gelato, I have to buy the milk in the morning and churn it immediately.
Do you think you’ll fall out of love with gelato now that it’s your business?
I still love ice cream. I still eat them – just now I just had the Mao Shan Wang Durian gelato. I won’t get sick of ice cream!
Published on 11 January 2019
Visit Wonder Gelato at 261 Waterloo Street, 01-30 Waterloo Centre, 180261, and follow its Facebook page here.
