[编辑 Editor 吕大人 英译 Translator 刘大人 摄影 Photographer 刘大人]
Many of us have grown up watching the folktale “Journey to the West”, the story of an epic pilgrimage of a Buddhist monk and his three disciples on a mission to bring ancient Buddhist scriptures from India back to China. Along the way, they encounter monsters and other obstacles, triumphing through their wit and teamwork. Sounds familiar?
If the “Tripitaka” (or CEO) in you has set your sights on the corporate “pilgrimage” to obtain the management-sutras, would you succumb to your lieutenants or the detractors against making the trip? How about the temptations to change course, or the countless antagonists (aka demons) who will stop you at all costs? On the other hand, if you can also count on a trusted pool or resource, or a benefactor masqueraded by Guanyin Bodhisattva to lend a hand in times of need, would your decision be any different?
Navigating around these unknown elements can be difficult, a challenge that many startup founders and entrepreneurs will find on this road less travelled, would you still embark on this arduous, yet highly rewarding if you succeed, the journey to the West?
Sean 笑言，在2016年9月开业后总是一身面粉示人的他，踏入2019年的今日终于可以「脂粉不施」从后场走到前台与大人畅聊。从事事经手到逐渐放手，从3人到30人的组织，从饕客口中「颇为拥挤」的独立店面展至各有拥趸的烘培坊与蔬食咖啡馆，我们外行人看得倒是云淡风轻，个中艰辛想必只有取经之人才能体会。「任何事都有一个临界点，我也差点倒在临界点之前，幸好 Ian 在去年6月决定回来助我一臂之力。」Sean 口中的 Ian，正是其亲兄长，在弟弟为事业忙得不可开交之际，毅然放下在邻国的事业归国协助料理市场营销这一块。两人各司其职了近一年，共事中的争执在所难免，手足之情血脉之亲足以让一切留在昨日，崇尚团队精神的两人如今方向越来越明确，「我们相信，有好的思维，就有好的回报。」
Our affinity with vburg stretched back two years ago, but for all the time Sean has spent mixing sugar and flour behind the scenes since September 2016, our paths would not have crossed, until now. Has he contemplated throwing in the towel there and then, this encounter would not have been possible.
“At the end of the second year, I arrived at a critical crossroad. I was almost on a breaking point, and to give this all up for good, if not for the timely return of Ian last June,” Sean introduced. Ian is none other than Sean‘s elder brother, who chose to give up on a successful career in Singapore to join him on this pilgrimage. Having reprise their respective roles well, albeit with some disagreements over the past year, vburg has grown from strength to strength. As we checked out the homely bakery space that really set the right ambience, the aroma of fresh bakes and pastries wafting from the back of the kitchen instantly lifted us up.
「Baking without borders 是我们当初创立 vburg 的理念，很多国家的料理其实都很相似，譬如说意大利的披萨、形形色色的印度面饼、陕西的肉夹馍等，皆是使用面粉而塑造出的食物。Vburg 想要打造的正是一顿面包飨宴，每一份在我们餐谱里出现的料理，都会让面粉有着实实在在的存在感。」也因无国界在法文里为 Sans frontières，侃侃而谈的 Sean 一不小心还透露了原来这儿一开始其实想以此为名，而非今日在新山烘培界已颇为人熟知的 vburg，「这个埋在我内心多年的名字我倒是从没向人提过呢！」难道是大人我有让人吐露心声的魔力？
“What does the pizza, roti prata or the rougamo from the Chinese province of Shannxi have in common? “ Sean asked, while showing us his precious bakes before revealing the obvious. “Isn’t baking amazing, turning ordinary sugar and flour into flatbread, pastries and different kinds of bread that has the world craving for more!” Indeed, we nodded in agreement.
Unknown to anyone else before us, Sans frontières, which means baking without borders in French, was the inspiration and driving force behind Sean as he set up shop in his home neighbourhood in Taman Ungku Tun Aminah (TUTA) in Skudai. The lack of a proper menu from yesteryear is giving in to a fresh new “carte du jour” that not only celebrates good food but also openly acknowledge and promoting all his trusted suppliers, a rare feat in this highly guarded and competitive F&B industry.
从彼岸回流，似乎是大人这些年所走访的许多餐饮业者的共同经历，Sean 与大哥 Ian 也不例外。未开业前在星级酒店与面包行业已打滚了12年之久的他，想拥有自家品牌的梦想一直深埋心底多年，每当一有空档便会写下心中怀抱的愿景，却碍于缺乏资金与那一触即发的时机，天时地利人和尚未一体到位之前，所能做的就是准备、准备、再准备，只因他坚信，「机会是留给有准备的人。」
29岁那一年，Sean 内心的如来佛终于开声了，「你，是时候了到西天求取真经了。」若是当初错过了这大好良机，大人心想 Sean 肯定会懊悔一辈子吧？辞去优差后的他，先是到了台湾游学一个月，透过拜访业者学习经营，不间断地实习并遇着许多贵人相助，「说真的，当初我们只是一家默默无闻的微型企业，能在一开店就得到那么多的厂商协助让我们至今仍在感恩，因此现在我们也想以同样的模式帮助刚踏入这一行的业者。」难怪他们刚笑言，以往不明为何旧餐谱总是不翼而飞，原来是因为大伙儿太想要里头的资料了啦！若是看官们瞧见了他们家的新餐谱，自会明白这几兄弟还真的是把供应厂家的大门为各位大开，要找好资源，下回直接问 Sean 就对了！
Like many before Sean and Ian, including yours truly, who chose to return home to pursue our Malaysian dream, the decision wasn’t easy. Having spent 12 years helming the kitchen in boutique cafes and bakeries in international 4 and 5-star hotels, Sean chose to bide his time amidst the unconducive circumstances, while gaining experience and saving for his ultimate dream – setting up his own eatery. After all, “opportunity favours the bold and the prepared mind,” Sean quipped.
At the “ripe timing” of 29 years, Sean heeded the inner voice within to take the giant leap of faith, opting to take a month-long sabbatical to further hone his culinary skills from some of the greatest master bakers in Taiwan. The move proved to be a masterstroke as his short stint not only brought him more hands-on experience but also open up his network of suppliers, which otherwise would not be within reach. Even with a very small MOQ and limited cash flow, Sean was able to draw upon their support during a difficult startup period. “For an unknown entity like us, many would have been sceptical about offering us their supplies, let alone credit terms but we made it“, Sean expressed with gratitude. Being on the receiving end of numerous goodwill, Sean reciprocated likewise and is ever willing to share his resources with anyone in need, including his friendly competitors!
「之所以会取名为 vburg 其实是一开始我们就想要以 Vegetarian Burger 的概念推广素食，也因为我们全家从上一辈开始就开始茹素，让我们更坚定想开拓素食这领域。」打从娘胎内就被素食滋养着的三兄弟，在开业后因面对人手不足的窘境，迟至第6个月才推出第一份蔬食汉堡。而当初那无心插柳的全日早餐，却意外爆红成为镇店之宝，「一开始许多饕客会向我们询问是否可改选某些选项，那时我们就想，何不让我们的顾客能随心所欲地任搭他们最喜爱的选项呢？熟客之中有的特爱吃蛋，把选项里的每一种蛋食都点上了！」正因如此，这份名为「爱你所爱 • 全日早餐」的餐谱至今地位仍牢不可破啊！
A staunch vegetarian from birth, naming his bakery vburg couldn’t be more apt. “As our family are lifelong vegetarians, it makes perfect sense to share the benefits of a plant-based diet, hence the idea of serving vegetarian burgers, or vburg for short,” Sean added. Due to a shortage of manpower, the idea did not materialise until only 6 months later. Instead, their original all-day breakfast menu turned out to be a real hit with their customers that became their mainstay. “In the beginning, we’ve had many customers requesting to mix and match certain ingredients, which set our minds thinking“, Sean recalled. “In fact, some customers want a bit of everything, while others still love their eggs, so we thought, why not let them customise it to their own liking?”
vburg 在市上已有近3年光景，口碑不俗却不见其大张旗鼓到处展店，他们坦言，「几乎每周就有10-15个有关开设连锁经营的咨询。」而因主人家始终想维持以品质为首的小型烘培屋经营模式，想也不想便回拒了从蚂蚁军团转变为大象的可能性，「若想要致富，绝对不要一头栽入饮食业，因为从事饮食业… 只会致肥啊！」Sean 打趣说道。
除了以无防腐剂烘培品与素食闻名的 vburg 外，他们家其实还有另一让忙碌都市人随时能补充营养的轻食品牌 LifeXtyle by vburg，以 Grab & Go 为主打概念的纯手工蔬食饮如 Overnight Oat (奶素)、冷萃咖啡、冷压果汁、三明治、沙拉、瑞士卷等皆能在皇后的总店与指定的 AM PM Pharmacy 里购得。而专门供应新马两地餐饮业者烘培品，如他们家最受人青睐有加的 Croissant 等则以 Future Food 之名在市场站稳一席之位，「当初很多业者上门询问是否可供应可颂等烘培品，我们当然很感激大家的赏识，毕竟这也是 Vburg 的当家产品，能让更多人品尝是我们所乐见的。目前，约有40家咖啡馆是我们的合作伙伴，其中两家为新加坡的连锁店。」
Given the growing popularity of their vburg brand over the past couple of years, many would have capitalised on their new-found fame and jump on the bandwagon for aggressive expansion, but not Sean and company. “We have been receiving an average of 10-15 franchising enquiries every week, but we want to take things in stride. We believe in quality over quantity, so let’s see“, Sean insisted. In fact, he advised us against setting up eateries to grow our wealth. “In F&B, we only grow our waistlines,” Sean joked! We concur! 😂
Apart from meatless cuisine with no preservatives added, Sean also has something else up his sleeves for those always on the move. With grab and go concept in mind for the health-conscious to cater for their hectic lifestyle, LifeXtyle by vburg has made available a variety of healthy overnight oat, cold brew coffee, cold-pressed juice, sandwiches, salads and Swiss rolls at their bakery, as well as specific AM PM Pharmacy outlets. To satisfy the cravings of their croissant lovers, Sean is also supplying up to as many as 40 cafes in town in a strategic partnership under the Future Food banner, whose “food” prints also include 2 franchise eateries in Singapore. “Thanks to the continuous support, we can grow vburg organically without compromising on our quality,” Sean added.
尚未正式踏入 vburg 的实体店家前，大人其实早已在许多咖啡馆里尝到了他们家的烘培品。严选来自世界各地如法国、日本、台湾的高品质食材所制作出的欧式面包 (Vegan-friendly)，以传统的制法，现代的技术，并结合 Sean 多年累积的经验，早已悄悄进驻了许多人的心胃里。
之前大人总觉得 vburg 就好像是烘培业界里的奇葩，刚又从 Sean 口里传来一例，更是证实了大人的想法！「风雨不改特地上门来选购一两份面包的客户，是我们最在乎的群体。」对此，大人非常好奇，一般商家若碰上能一次性扫购的客户不是更理想的状态吗？大人的担心也并非不无道理吧？因为当初就连烘培坊的工作人员也为他们家老板捏了把冷汗，推出了那么多种类的烘培品，卖不完那可怎么办啊？「大人你有所不知啊！我们的面包其实并没有防腐剂的加持，室温下仅能保存2日，若是一次性买下而无法及时食毕，反倒口感不佳。我们更推崇不间断以好品质回馈忠实的客户，让他们每一天都能享用最新鲜的面包。」而体贴入微的主人家如今也在烘培坊外一隅提供免费咖啡予选购他们家面包的人客，「一日之计在于晨，这儿每日早上8点就开始为大伙儿端出热烘烘的面包，加上一杯咖啡，在士姑来这以乡情著称的地方，暖心地不得了。」
Come to think about it, we have actually savoured a taste of vburg on numerous occasions even without setting foot to their bakery in TUTA. Using only premium quality ingredients from around the world such as France, Japan and Taiwan, Sean has managed to preserve the taste of traditional bakes using modern techniques to come out with tasty and vegan-friendly options that appealed to many first-timers and regulars alike.
To Sean, every customer is a blessing, no matter the quantity they purchased. He was especially mindful of those customers who only bought one or two pieces without fail, rain or shine. “We wouldn’t be who we are without their support.” Like most businesses, who wouldn’t love customers who buy in bulk? “As you are aware, our bakes are made using only the freshest ingredients with no added preservatives, so it’s best consumed within the same day or next. Anything more and the taste would go awry,” Sean enlightened. “We rather our customers to buy in moderation so that they will return for the freshest bake the following day,” he added.
To top it up, customers can also enjoy fresh coffee with compliments with every purchase starting from 8am. What better way to start our day with a quality daily brew and freshly-baked bread that’s only a stone’s throw away? Seriously, you guys in TUTA are so lucky!
vburg 选址於皇后花园这个伴随了兄弟们逾卅年的老城区，虽然街头巷尾满是许多让饕客们流连忘返的食肆，却非一般年轻业者进驻的首选。Sean 坦言，「开业初期若是将大部分资金投入在租金太高的地区，难免得对食材品质作出妥协。」经过一番谨慎考察，无意间又在网络上探知日本颇多仅售卖单品的小店其实就深藏在名不见经传的巷弄里，「而我们又只想专心地投入在烘培面包这件事上，选在这背对着大路旁的美食街，心想着有一天或许能突围而出，让面包也能在这里发光发热，是我们当时孤注一掷的决定。」如今看来，兄弟们当初的直觉似乎就如同饕客们寻觅出他们的面包香气般一样敏锐，美好的事物不管摆在何处，一样能为人所知。
At this point, one burning question remains. “Why, TUTA?”
“Given our initial shortage of manpower and funds, some things have to give way, but we would never compromise on our quality,” Sean admitted. A great location in town or the regular hotspots would have been sexy, but that would also put an unnecessary strain on a new startup. Drawing inspiration from the master bakers who are mostly found off the beaten tracks or in hidden alleys where purveyors of good taste would still be willing to brave the distance, Sean decided to stay true to his roots and serve quality bakes in the familiar surroundings of their home neighbourhood. “To ensure we can solely focus on baking good bread, we have also decided against visibility along the congested main road to preserve the tranquillity and peace of mind,” Sean explained.
Judging from the walk-ins regularly streaming in and the rate of replenishment on the shelves, we’ve reasons to believe their efforts have not been in vain. This also strengthens our resolve to help spread the good gospel about the benefits of going meatless.
墙上的世界地图，记录着这些年来与伙伴的足迹，常往海外交流与探索的 Sean 时刻用这片墙提醒着自己莫忘初衷，唯有将根基扎好才能建立成长体系，「听过毛竹的故事吗？这种生长在中国东边的竹子，每天得到当地农民们的细心照料，在开始的4年里，只长了3公分的高度，许多外地人瞧见都无法理解这竹子的潜力，殊不知从第5年开始，毛竹便以每天30公分的速度生长着，仅仅6周就长至15米的高度！其实在前4年里，毛竹早已扎根土里数百米。」
Our attention was fixed on the wall upon entering the cafe next door, with the many photo frames holding sweet memories of their vburg journey and a testament to their global food and footprints. While taking in the pictures with gasp and admiration, Sean relates to the story of the Chinese bamboo trees. “Like any plant, growth of the Chinese Bamboo Tree requires nurturing. In its first year, we see no visible signs of activity. In the second year, again, no growth above the soil. The third, the fourth, still nothing. Our patience is tested, and we begin to wonder if our efforts will ever be rewarded,” Sean described with a heavy heart. “And finally in the fifth year, and behold, a miracle! We experience growth. And what growth it is! The Chinese bamboo tree grows 15m in just six weeks!” His face changed from gloom to glowing pride.
Seriously speaking, does the Chinese Bamboo Tree really grow 15m in six weeks? Or, was the little tree growing underground, developing a root system strong enough to support its potential for outward growth in the fifth year and beyond? The answer is, of course, obvious now.
从一开始的3人拓至30人的团队，vburg 一开始疯狂地努力着，或许外行人看不见他们坚持的过程，但他们仍旧默默扎下结实的根基，「清楚自己的目标很重要，也许现在努力在实践的事情看不到成果，但不代表你没成长，要记得此刻的你正在扎根。」就犹如这被印在制服与墙上上的座右铭：南非首位民选总统、诺贝尔和平奖得主尼尔逊. 曼德拉的至理名言「It Always Seems Impossible Until It’s Done. 事情在完成之前总像不可能。」
The Chinese bamboo tree is a perfect parable to our own experiences. It’s slow to show any progress, and it can be frustrating and unrewarding at times. But it can be sooooo worth it, especially if we can be patient and persistent. From a team of three to thirty in three years, the vburg story is no miracle but one of those lessons that really stick with us. The Chinese bamboo tree certainly taught us something on patience, faith, perseverance and growth, but most important of all… human potential!
Now everything becomes self-explanatory, as we ponder the words on the wall and the back of each staff uniform. The words of the great Nelson Mandela ring loud and clear as Sean and Ian proudly declare “It Always Seems Impossible Until It’s Done“! In a culture driven by instant gratification, we take heart from the team’s enthusiasm and never-say-die-attitude. So long as we keep watering and fertilising our dream, it will come to fruition, just like the Chinese bamboo tree.
Having nourished our mind and soul for the past hour, it’s about time we feed our body with some plant-based goodness from vburg‘s latest offerings.
天涯海角 (The Horizon) + 粉红佳人 (Pink Lady) + 紫雨风暴 (Purple Storm with Asahi Zero) + 绝代双“椒” (Spicy Tango)
滔滔不绝的后遗症，就是极度需要一入喉就觉得「是你了」的饮料。四杯滋味各异的无酒精鸡尾酒：天涯海角 (The Horizon, RM15.90)、 粉红佳人 (Pink Lady, RM15.90)、紫雨风暴 (Purple Storm with Asahi Zero, RM18.90) 与绝代双「椒」(Spicy Tango, RM15.90，「谁也抢不走谁的风头，要嘛呛辣，要不微甜。大人私心钟意鹅黄色那杯 Spicy Tango，有着黑胡椒、Tobasco、芒果与百香果的搅合，冲击感犹如百米短跑直达咽喉，辨识度十足。」
One doesn’t always have to involve booze to have fun, and having spent nearly two hours yakking away about everything under the sky (vburg included), the refreshing and non-alcoholic “mock”tails comprising The Horizon, Pink Lady, Purple Storm with Asahi Zero and Spicy Tango couldn’t have arrived at a better time! Granted, the combination of black pepper, Tobasco mixed with mango and passion fruit may sound a diarrhoea-inducing concoction, but if you’re feeling adventurous, this tangy and Spicy Tango will be an awakening experience for your tastebuds.
招牌乌打可颂 (Otak-otak Croissant) + 招牌罗杂蔬果沙拉与炸法国面包 (Vburg Rojak with Fried Baguette)
Sean 说 vburg 的料理绝对适合素食与非素食者，大人尚未进食前还抱着狐疑的眼神望着餐谱，素食料理要让非素食者赞颂，难度系数很高哦！料理上桌后，老实说大人早已忘情啃着招牌乌打可颂 (Otak-otak Croissant, A la carte RM5.90) 与招牌罗杂蔬果沙拉与炸法国面包 (Vburg Rojak with Fried Baguette, RM14.90) ，一时半刻间真的忘了自己正在吃素！「这素乌打也太会装了吧？还有罗杂里的超脆炸法棍与沙葛搭配特调酱汁后，完全吃不出与平日所吃的有何分别啊！」吃素吃得忘了自己正在吃素，大人我怀疑自己已经晋升至另一种新境界了！
Everything on vburg‘s new menu is vegetarian, and all the items can be modified to fit a vegan’s requirement. With a clear indication of whether the dishes contain eggs or dairy, the menu is pretty suitable for any diet. Having had our fair share of croissants, never did we imagine trying an east meets west fusion in the form of their signature Otak-otak Croissant. Paying homage to our traditional favourite food, we loved how the non-meat soft fish and complex chilli spice blend went well together, rounded off with the fragrance of buttery croissant. It’s definitely not an easy dish to prepare from scratch, and we have to commend Sean for a job well done.
A traditional messy mix of vegetable and fruit salad, rojak is very common, but when you take out the fried dough fritters from the customary mixture of grilled pineapple, guava, jicama, cucumber and crushed peanut, we can imagine something genuinely amiss. With a stroke of genius, the addition of fried baguette is almost phenomenal, albeit life-changing, and we dare say we the improvised Vburg Rojak with Fried Baguette did not give us any “mixed” feelings after all!
招牌蘑菇浓汤 (Signature Shroom Soup) + 松露马铃薯泥 (Trufflelicious Vegan Mashed Potato)
以4种菌菇烹制而成的招牌蘑菇浓汤 (Signature Shroom Soup, RM15.90) 与无使用奶油的松露马铃薯泥 (Trufflelicious Vegan Mashed Potato, RM15.90)，绝对会让大人无数次回头哦！「要怎么形容每一口的幼滑浓郁呢？大人觉得这细致地如同娘亲所准备的婴儿副食般！」
Probably the ultimate comfort soup for any season, we’d say mushroom soup is a universal favourite and vburg has got their version of Signature Shroom Soup made with four different blends of mushroom down pat. And O-M-G! These velvety Trufflelicious Vegan Mashed Potato are infused with the intense and savoury flavour of truffle oil and truffle jus, making them perfect on their own or smothered in our favourite vegan gravy. Being a truffle sauce enthusiast ourselves, we’ve no qualms about polishing the whole thing off with the accompanying baguette instead of the usual garlic bread.
椒盐炸猴头菇纯素咖喱美乃滋 (Fried Lion Mane Mushroom with Vegan Curry Mayo) + 韩式辣酱炒双菇 (Korean Yangnyeom Duo Mushroom)
这两道椒盐炸猴头菇纯素咖喱美乃滋 (Fried Lion Mane Mushroom with Vegan Curry Mayo, RM17.90) 与韩式辣酱炒双菇 (Korean Yangnyeom Duo Mushroom, RM18.90) 应当不难掳获好吃炸物者的心。几道美食接踵而至，大人开始对 vburg 的蔬食料理有了一点眉目，事关他们家在调配酱汁这回事上真的相当用心！大人平素有个毛病，若是尝到不对口舌的滋味，眉头总会不自觉皱一下，「在 Vburg 好像没这问题耶！」
Apart from the days when we go vegetarian, we declare ourselves proud carnivores who absolutely love meat, so trust us when we say that you shouldn’t be so quick to dismiss these meatless Korean “fried chicken”. Available in “original” flavour made from Fried Lion Mane Mushroom with Vegan Curry Mayo, or the sweet version Korean Yangnyeom Duo Mushroom (Korean-styled seasoned fried king oyster mushroom and button mushroom) equally addictive, sometimes we couldn’t quite tell that these two are vegetarian dishes!
五味乳酪酸种披萨 (Five Cheese Sourdough Pizza)
「这巨型披萨我应该吃了有一大半之多啊！大人我真心不打妄语，从没想过原来素食披萨如此有滋有味！」经过长达48小时天然发酵，采用马苏里拉起司、帕玛森干酪、丹麦蓝起司、埃文达起司及布里干酪所制作出的五味乳酪酸种披萨 (Five Cheese Sourdough Pizza, RM29.90) 堪比任何撒满肉类的披萨滋味！
Meet the Five Cheese Sourdough Pizza, the new crust on the block. With over 48 hours of natural fermentation and meticulously made using fresh mozzarella, parmesan, danablu, emmental and brie cheese, we found this vegetarian pizza palatable. Like us, we’re sure you had no idea vegetarian pizza could taste so good. Even if you’re traditionally a meat pizza lover, this dish is perfect to kickstart a vegetarian diet.
韩式饭团汉堡配康普茶泡菜 (Korean Rice Burger with Kombucha Kimchi) + 乡村面包马来风光鹰嘴豆泥 (Malay-styled Tartine with Belacan Hummus Kang Kung)
采用上等珍珠米、自制康普茶（发酵茶）泡菜及韩式辣酱堆叠而成的韩式饭团汉堡配康普茶泡菜 (Korean Rice Burger with Kombucha Kimchi, RM16.90) 决意向石锅拌饭致敬！「主人家说那黑压压的面包就像是石锅哦！好吧，大人还蛮认同的。」而遥望似咱们所熟悉的烧鱼的乡村面包马来风光鹰嘴豆泥 (Malay-styled Tartine with Belacan Hummus Kang Kung, RM18.90)，想不到以鹰嘴豆，腌制羊角豆，空心菜，天贝，乡村面包，健康玉米片与健康沙拉组合而成的料理，品尝起来还真有马来风味！
If Korean “fried chicken” is not enough, try this vegetarian “bibimbap” in the form of a makeover Korean Rice Burger with Kombucha Kimchi. Using premium pearl rice and homemade kombucha kimchi (without cheese and egg), we were initially very sceptical about how the main ingredients sandwiched between soft charcoal buns (aka hot stone plates) with unseasoned vegetables and a spoonful of gochujang would taste like, but we were proved wrong with one huge mouthful. The flavours of gochujang sauce and the well-seasoned rice and “meat” still lingered in our mouths long after it was all gobbled up.
French in origin, tartine literally means “a slice of bread”, and this open-faced sandwich is another perfect, albeit unusual showcase of Malaysian’s favourite ikan bakar. Using a thick slice of country bread as the base and topped with chickpeas, pickled ladyfingers, kang kung, tempeh and served with a side of tortilla chips and salad, the Malay-styled Tartine with Belacan Hummus Kang Kung is a decent reminder of what our vegan friends are missing! 😂
话说大人居然不知不觉在这儿消磨了两个时辰，文长是必然的结局。临行前，大人就有请 Sean 与这只以爱心绘成的吉祥物合影吧！「幸福的他在创业的路上，原来不止有兄弟们的两肋插刀，还有一路相随的女友绘制爱心小熊！最懂的人，最暖的伴你都有了！欸，快告诉本大人，你的毛竹到底施了什么肥呢？简直一路狂奔啊！」大人突然明白了一件事，原来这世上最幸福的人，不必在面包与爱情里做抉择。 🙂
As we round up our meals with even more sugary treats, we rejoice at the thought that life is sweet for Sean.
We can also confidently say vburg‘s new menu items were absolutely scrumptious, each meticulously prepared with care and shining with personality from their unique flavours. Always up for change and creativity, vburg‘s menu undergo regular trials to incessantly indulge us with new flavours, so go forth and try them for yourself! And the fact that it’s all meatless just blows our minds.
Be it sugar and flour or bread and love, we couldn’t be most glad to enjoy the best of both worlds, thanks to Sean!
vburg boulangerie cafe
📍 72 & 74, Jalan Laksamana 2, Taman Ungku Tun Aminah, 81300 Skudai, Johor
📞 +607-288 7118
🕙 Monday to Thursday 10.00am – 8.00pm, Friday to Sunday 9.00am – 8.00pm
🍽️ NO PORK, NO LARD