I was delighted by the exclusive bento set provided by the organisation team. It offered me a great blend of flavours through the plant-based dishes, from both local and international startups. This was my first time trying the fermented vegan cheese from Nut Culture, which is made from organic cashew nuts. It totally satisfied my cheese cravings and enhance the typical salad! The Berried Peaches Kombucha from Kombynation also amazed me for its perfect balance between acidity, fragrance and fruity flavour. Their Kombucha definitely kicked a punch and I really enjoyed the tongue-tantalising experience. I can say that I am a fan of it now!
Other dishes included a plant-based wagyu teriyaki from Top Tier Foods, high-fibre and low-GI rice from Alchemy, fresh produce sourced locally from Urban Tiller, Roquette’s Nutralys textured plant protein in a Thai basil stir-fry, and The Vegetarian Butcher’s vegan chicken nuggets and chunks.