The world’s first plant-based burger joint, VeganBurg is celebrating its 10th anniversary this year. Launched at the time when Singapore was yet to adopt the concept of veganism, VeganBurg was among the first establishments to raise awareness about sustainable plant-based diets. Today, it’s one of the most popular vegan restaurants in Singapore.
The CEO and founder, Alex Tan, used to be a meat-lover who swore never to eat a vegetarian meal. Motivated by health concerns and his daughters growing up as part of the fast-food generation, he eventually changed his mind and became a vegetarian. Tan’s innovative fast-food venture serves exclusively ethical fare that is beneficial to both health and the environment. He sees choosing a plant-based diet as an important means of reducing greenhouse gas emissions and embracing a more sustainable lifestyle.
VeganBurg’s sustainability commitment is evident even before ordering a burger. The restaurant’s furnishings are compiled from reused materials, such as recycled wood and container wood pallets. And that’s not all. Aiming at zero waste, the venue uses biodegradable corn tableware with a low carbon footprint, while all the packaging consists of recycled or compostable paper. Kitchen appliances are chosen with energy-efficiency in mind too.
The burger experts in the kitchen make everything from scratch and fresh to order. The patties are plant-based and organic, made from locally sourced ingredients, and GMO-free. Unlike their regular fast-food meat counterparts, they contain no gluten, dairy, eggs, preservatives, or trans fat. As for the buns, they are made from organic wholemeal flour, with the addition of raw sugar and natural sea salt, and infused with vitamin B12 and zinc.
So how does it all taste? Bursting with natural flavors, every hamburger is proof that a vegetarian diet can be just as delicious and indulgent as a meat-based one. The bestselling Smoky BBQ Burger comes with a special ground mushroom patty that perfectly replicates the looks and flavor of beef. VeganBurg’s famous Chili Krab burger is made using konjac, a fiber-rich Asian root vegetable, to produce a tender patty with the consistency of the actual crab meat. Created to celebrate Singapore’s 54th National Day in 2019, the chili crab turned out to be an instant success and swiftly secured its place as a fixed item on the menu.
No burger is complete without fries and VeganBurg offers several tasty options, including Laded Shrooms Fries topped with onions, garlic, mushrooms and aioli, Creamy Garlic Fries, and the delectable White Truffle Fries. All burgers are served with farm-fresh tomatoes and lettuce, accompanied with juicy pineapple rings.
Tan likes to refer to his plant-based creations as “the burgers of a new generation”. And indeed, VeganBurg has done an outstanding job in proving that fast food can be both nutritious and healthy, and still full of taste. The numbers say it all: the VeganBurg customer base consists of 80% non-vegetarians for whom every bite of a flavorful veggie burger is a step toward a more sustainable environment.