ones they use in QQ cheezy burger I think. Nice texture and the dressing was also very tasty. Loads of greens and pickled veg. The plant egg was a nice additional to the taste.
to try it again
crab sauce), stuffed with #greenrebel soy 'chicken' chunks and #plantegg fried 'egg' from Taiwan. 🥖🍅🍗🍳 Definitely an unconventional combination of sauce and toppings for a banh mi; perhaps they were going for the concept of the chicken-and-egg philosophical question??? 🐣 An interesting Asian-style flavour nonetheless, plus quite hearty and filling! Other toppings included pickled carrot and radish, cucumber, red cabbage, lettuce, cilantro, and chilli. 🥕🥒🌶️ My main comment on the fried 'egg' (made using tofu skin, soybeans, mung beans, pumpkin, and carrot) remains the same as with all nomVnom dishes featuring this product — it has pretty good visuals and texture, somewhat similar to a sunny-side-up with fully cooked yolk, but lacking a prominent 'eggy' taste. Would be good if a pinch of black salt could be used in the cooking process. (Me, boldly critiquing, even though I hardly cook LOL 😬) New menu available at Tai Seng and Clarke Quay outlets daily~ ✨ Came with a free shot of fruit vinegar when I dined in at Tai Seng. 🥃 (Allium-free, $12.90) #sgvegan #vietnamese #alliumfree
