VeganBurg

'Their ciabatta, rye and wholemeal burgers buns are made from organic wholemeal grains, raw sugar, natural sea salt and distilled water. This is a breakthrough of burger buns in the food industry, achieved through numerous rounds of R&D to transform a rock hard soup bun into a soft and fluffy burger bun. The burger buns are infused with ingredients such as omega, zinc and B12, as these are very essential nutrients for plant-based diet.'

'This time, the burgers blew me away. Each uses a soy-based patty that tasted crunchy on the outside, like a McDonald's crispy chicken sandwich, but moist on the inside.'

'The final burger is what I believe to be the best creation, and that is the Chili Krab (S$11.90). The Chili Krab burger was a creation that was only intended for Singapore’s recent 54th National Day. Thankfully for us, it became a burger to stay. Made with konjac, the “crab” meat patty is so juicy and had the consistency of actual crab meat. Had I not known that it is a vegan cafe, I would not have believed that it was not crab meat.'