Review of Herbivore Pasta at KANTIN at The Granary by m1tch9i
Other than salads and appetisers, this was the only #naturallyvegan option at this not very #veganfriendly spot đ There were a few other mains that couldâve easily been veganized but the staff (quite defensively) said the dishes âcanât be customisedâ đ€ I theorize this is because they werenât trained to do anything but serve as you HAVE TO order through the online menu đ€Ź
Infuriating service aside⊠the dish itself was still intriguing đ€ The #pasta was actually cooked nicely. It wasnât al dente as pastas are acclimated to locals who prefer otherwise. Presentation was impressive. I appreciate the colours arenât just for show though đź They used our famed local vege known as Cangkuk Manis, which was pretty creative and brought a familiar earthy node. There were these little cubes of pumpkin? Persimmon? Iâm not sure but it was orange, tomato-like and sweet đ§ I save my final critique for last which was the grilled king oyster mushroom đ Like this perplexing #veganpasta , it couldâve done with more salt as it ended up more sweet then savoury đ The #mushroom had a good char from the grill but it was hilariously hard to slice through. It wasnât until halfway through when @dafnelately made me realise we had to cut along the grain đ
RM32 for sweet pasta? Theyâre profit margin must be 400% or something đ„Č
Would not recommend for a #vegandate night đŹđ
(and the dinner menu is super limited too anyway) đ¶
