A gap in the market for gluten-, dairy- and nut-free foods and beverages, led Angela Lim and her two co-founders to launch MYLK LAB by Genki in July of 2019. “Among our friends and families we found there were many people who had allergies to gluten or dairy. We started out by making our own almond mylk since we realised a lot of people were looking for freshly made dairy-free milk. We also decided to offer a nut-free version so we came up with pumpkin mylk. And it just spiralled from there,” explains Angela.
One look at the menu and you’ll be tempted to order everything. It specialises in a variety of hot and cold beverages prepared from nut or seed mylks and superfoods. We recommend the lavender dark mocha which is made from organic cold brew coffee, activated almond mylk, French lavender buds, maca powder and dark chocolate. The coffee doesn’t overpower the other flavours. For fun, ask the staff to add boba pearls to your drink. If you’re in the mood for something hot, choose the salted caramel latte. This delightful concoction is made from organic mesquite, carob, activated mylk and pink salt. It is creamy and comforting with the sweetness of the caramel balanced by the salt.
The Seven Beauty salad is a fresh, tangy and vibrant dish featuring baby spinach, fresh blueberries, lemon juice, green goddess pesto, quinoa, nutritional yeast and avocado. The flavours unite seamlessly, making this a salad to remember. For your main course, the curry chickpea patty super toast is a good bet. Home-made chia and flaxseed arepas are topped with vegan sour cream, cucumber slices, mildy-spiced patties and a tomato relish. Don’t miss the satisfying crunch in every bite of this dish.
“Customers with dietary restrictions or allergies can be 100 per cent sure that what they eat and drink here is clean and pure,” says Angela.