Origanics
Stall 9, The Deck, Faculty of Arts and Social Science, National University of Singapore, Singapore, 117570
Subbed cheese for cashew nuts to make it vegan. This quite an unusual version of spaghetti bolognese, what with the beancurd skin topping, but i enjoyed it haha. I wish the sauce had a bit more meat, but it tasted really fresh and light, and i liked the variety in textures with the soft, raw cashews and beancurd skin toppings on the dish.
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