Established in February 2015, nomVnom strives to provide mouth-watering modern vegan fast food like burgers, pizzas, pastas, udon and rice dishes that are innovative and appealing to both vegans and non-vegans alike.
Every effort is made to ensure the quality and freshness of our food and beverages served at nomVnom.
In the grand scheme of things, our goal is to play our part in the sustainability movement and help Mother Earth and the animals, by keeping the world spinning through promoting plant-based fast food.
We feature handmade, wholesome burger buns made with ingredients such as unbleached white flour, unrefined sugar, natural yeast, sea salt and filtered water. Our buns are prepared by toasting them for a healthier and non-greasy option.
We use imported and in-house handmade patties, made with ingredients such as soy, potatoes, mixed vegetables or mushrooms. All patties are free from dairy, eggs, onions, garlic and alcohol.
Our soups are made daily to ensure freshness. No preservatives, artificial flavoring or colouring are added. Experience true goodness in every spoonful!
As with any fast food chain, a burger is incomplete without fries. We serve a variety of fries, ranging from regular straight-cut fries, healthier sweet potato fries and luxurious truffle fries served with housemade truffle mayo dip to complete your meal!
Pastries are an area that we are always exploring and have achieved success, specially with our popular Banana Cake & Chocolate Muffins. Our cakes are made with vegan ingredients without any artificial flavouring, colouring or preservatives.
Our Quality Ingredients
We use premium truffle oil, organic coconut oil, organic decaffeinated fair trade coffee, extra virgin olive oil, sunflower oil, fortified nutritional yeast, bone char-free sugar, unbleached flour, natural yeast, Japanese rice, organic raisins, organic pasta, organic rice & soy milk, fresh coconut milk, premium uji matcha & hojicha powder, white Japanese miso and high-quality pine, almond & cashew nuts.
Founded by Dr Ng Wai Lek (PhD)
Vegetarian since 1989, vegan since 2015