US-based Impossible Foods has announced the launch of plant-based meat items at eight restaurants in Singapore.
Park Bench Deli, Three Buns Quayside, Potato Head Singapore, Privé Orchard, Empress, and Marina Bay Sands’ Bread Street Kitchen by Gordon Ramsay, Cut by Wolfgang Puck, and Adrift by David Myers are the eight Singapore restaurants to serve Impossible selections.
They will also introduce a range of Western and Asian gastronomy selections from Impossible Foods on their menu.
Impossible Foods CEO and founder Pat Brown said: “Singaporeans are blessed with and obsessed with great food. They’re among the world’s most demanding gourmets and I’m sure the region’s chefs will rise to the occasion and create the world’s most imaginative Impossible dishes yet.”
Park Bench Deli will offer the Impossible Patty Melt made by chef Andrei Soen Patty replacing Melt made with ground beef from cows.
Potato Head Singapore and Three Buns Quayside by Potato Head offer burgers, sides, and desserts created by group executive Chef Adam Penney. It will also offer the Impossible dream and Impossible chedda burgers.
Privé Orchard will offer juicy lucy Impossible meatball spaghetti, impossible satay sliders, and the nothing is impossible beef cheeseburger as part of the partnership.
Empress at the Asian Civilisations Museum will offer Impossible crispy pancakes with Chinese chives, pan-fried Impossible gyoza, black pepper Impossible meatball skewers, sichuan mapo tofu with Impossible meat and dragon’s breath fried kuay teow with Impossible meatballs.
Bread Street Kitchen by Gordon Ramsay will offer the Impossible flatbread, the Impossible BSK burger, and the Impossible Wellington.
Created by executive chef Joshua Brown, Cut by Wolfgang Puck will offer the Impossible Slider.
Adrift by David Myers will feature The Impossible Sausage Roll created by executive chef Wayne Brown.
Asian importer and distributor of fine foods Classic Fine Foods will offer all the menu items to these restaurants on a limited and exclusive basis.