Instead of usual flour pasta, this housemade pasta incorporated brewer's spent grain flour, which is a byproduct of the brewing process (primarily consisting of the solid remnants of malted barley). Appreciated the effort to reduce food waste and close the loop within their in-house brewery, not to mention the fibre boost! 🍝🍻 Topped with stout-braised shiitake mushroom ragu and chives. 🍄‍🟫 My partner loved this so much, he even wrote an ode to it HAHAHA ($37) #sgvegan #veganoptions #wholefoodplantbased #wfpb
1 comment
Bonus overly dramatic review from my partner 📝 "The name was simple, the cuisine was not. It was as though the name did not do the dish any justice and many of us simpletons would have missed this in the menu. Mushrooms are to the common folk, cheap. This, however represented rich. Every spoonful was like a warm kiss, the taste and companionship of mushrooms melting when they came in contact with our tongues."