It’s been three years in the making for three brothers and their team who are applying their talents and experience to provide plant-based food that not only looks good but also tastes good.

Each equipped with their own set of skills, the Tan brothers – Ian, Sean and Chee Seng – put their heads (and hearts!) together and committed themselves to creating something special to meet the taste of diners in search of vegetarian or vegan food here.

Ian tells me that it all started with Vburg Patisserie, opened in their family’s property located within an early phase of Taman Ungku Tun Aminah.

This bakery is living up to its tagline, “Baking Without Borders” and earning a reputation as a bake shop for a good range of vegan and vegetarian breads and pastries.

To provide their team members with meals, they assembled a well-balanced breakfast platter and stumbled upon the idea to open a café to serve just that!

So they opened Vburg Boulangerie Café next door, to serve an All-Day Breakfast menu and started with a lean team of three – a baker, a barista and his brother Sean.

Fast-forward to the present where I’m seated in the cosy confines of the café with Ian, surrounded by the comforting sounds and smells of a busy café-bakery…

From its name, Vburg, where “V” stands for vegan and vegetarian while “Burg” is the short-form for burger, a type of bread, I can figure out its business identity.

The business is now operating with a 32-strong team and I’m ready for a tasting experience of their menu of food, breads, pastries and beverages.

Aware that more and more people are reducing their meat consumption and seeking vegetarian and vegan alternatives, the Tan brothers decided to embark of a culinary journey, beginning with baking a range of vegetarian and vegan-friendly bread and pastries.

Their range of breads include interesting recipes for loaves like Walnut Raisin Loaf and Sweetened Black Bean, Pumpkin Seed with Sesame Loaf.