10 Restaurants Where You Can Try Impossible Meat
- Bread Street KitchenBread Street Kitchen
- Park Bench DeliPark Bench Deli
- Privé OrchardPrivé Orchard
- Adrift by David MyersAdrift by David Myers
- Cut by Wolfgang PuckCut by Wolfgang Puck
- Potato Head Singapore and Three Buns QuaysidePotato Head Singapore and Three Buns Quayside
- Black Tap Craft Burgers & BeersBlack Tap Craft Burgers & Beers
- Violet Oon Singapore Satay Bar & GrillViolet Oon Singapore Satay Bar & Grill
We’re of course referring to Impossible Foods’ plant-based meat alternative that is now a regular feature at some of your favourite places to go for your beef fix, including an award-winning steakhouse
It may seem a little bit of a stretch to imagine a 100 per cent plant-based alternative to beef that in fact taste like everyone’s favourite red meat. But if it’s good enough for an internationally renowned modern steakhouse like Cut By Wolfgang Puck, then the folks at Impossible Foods—the California-based company behind the ground-breaking Impossible Burger that stars this meat-free “meat”—must be doing something right.
The restaurant’s executive chef and California native Joshua Brown said, “Over the years, we have evolved our menu to include chicken and fish beyond our signature steaks, in response to increasing demand for variety from our diners.” The restaurant is one of the latest and earliest establishments to feature this meat alternative on its regular menu, in the form of the aptly named Impossible Sliders, which Brown shared, “is an extension of our diverse offerings, providing a great alternative for meat-lovers looking to offset their meat intake, while still enjoying the flavours of beef”. These took their place on the menu on March 7, 2019, following the Impossible Foods’ first public preview of its improved plant-based meat at Lau Pa Sat the day before that drew a crowd of about 500.
The Impossible Burger debuted in 2016 at Momofuku Nishi, the New York City restaurant of chef David Chang—the one visionary many believed had the bravado and reputation for the unexpected to pull off something as bold as this. But these 10 Singapore restaurants are featuring an upgraded version of the meat, which was launched in Singapore in March 2019. The new recipe contains no gluten, animal hormones or antibiotics, and is also kosher and halal-certified.
The key ingredient, though, is heme, an iron-containing molecule found in every living organism, plants and animals, that scientists at Impossible Foods discovered is the source of the meaty flavour of beef, evidenced in the abundance of heme found in animal muscle. The Impossible Burger gets its heme from the protein soy leghemoglobin, which is naturally found in soy roots. Impossible Foods produces soy leghemoglobin through genetic engineering and fermentation.
“Singaporeans are blessed with and obsessed with great food,” said Pat Brown, CEO and Founder of Impossible Foods. “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.”
Prefer your proof in pudding? Well, if you like your beef or simply crave a taste of the possible future of food, here’s a quick rundown of places to check out for a fair assessment.
This restaurant by The Prive Group is located at the Asian Civilisations Museum and offers traditional Chinese cuisine designed by executive head chef Ricky Leung. The menu also includes a few inspired Impossible appetisers, namely the Impossible Crispy Pancakes with Chinese chives; the pan-fried Impossible Gyoza; and the Black Pepper Impossible Meatball Skewers. More substantial options for the main course are the Sichuan Mapo Tofu with Impossible Meat and the creatively named Dragon’s Breath Fried Kuay Teow with Impossible Meatballs.
Empress | 1 Empress Place, 01-03 Asian Civilisations Museum S(179555) | 6776 0777
Bread Street Kitchen
There are three Impossible dishes to try here. The first, The Impossible Flatbread (pictured), features plant-based meat chunks, caramelised onions, walnuts and rocket pesto. Then there’s the restaurant’s rendition of The Impossible Burger, comprising a seven-ounce patty, Monterey Jack Cheese and smoked bacon ketchup to finish. It’s served with the house-favourite crispy chips on the side, and patrons can also choose to add a slice of the patty to any salad on the menu. The third dish is The Impossible Wellington. This spin on Bread Street Kitchen’s iconic Beef Wellington features a juicy seared plant-based meat centre, enveloped in layers of herb crepe and duxelles, and finished with a crisp crust baked to perfection. The dish is served with a side of mash potatoes, and carrots glazed with red wine jus.
Park Bench Deli
This speciality sandwich shop, which boasts a strong focus on high-quality ingredients, has found this Impossible meat alternative worthy of a feature, in the form of the Impossible Patty Melt. In fact, chef Andrei Soen has decided that it will replace their existing Patty Melt, which is made using actual ground beef. Now that's confidence!
Park Bench Deli | 79 Telok Ayer St, S(068627) | 6815 4600
Here is where you can dig into group executive chef Robin Ho’s Juicy Lucy Impossible Meatball Spaghetti in a tomato ragu; the Impossible Satay Sliders, served with mango, cucumber and red onion; and the Nothing is Impossible Beef Cheeseburger, which is part of a kids' set meal that includes fries, a choice of dessert and drink.
Privé Orchard | 01-K1 Wheelock Place, 501 Orchard Rd S(238880) | 6776 0777
Adrift by David Myers
Executive Chef Wayne Brown decided that the best way savour its qualities is via the Impossible Sausage Roll—a juicy plant-based sausage spiced with fennel, nutmeg, garlic and onion, wrapped in puff pastry and baked to golden perfection. Have it plain or dipped in the house-made tomato ketchup.
Cut by Wolfgang Puck
The Impossible Sliders is a remake of the restaurant’s signature Mini Kobe beef sliders. It features a grilled patty, cooked medium-rare, packed between two mini brioche buns with smoked shallot jalapeno marmalade, garlic aioli, ketchup and house-made sweet pickles.
Potato Head Singapore and Three Buns Quayside
Group executive chef Adam Penney has created two spanking-new burgers that are available at both Potato Head Singapore and its speciality burger and cocktails joint Three Buns Quayside located at Robertson Quay. The Impossible Dream is made with XO mayo, cheddar cheese, tomato, ketchup, onion marmalade and a sprinkle of bawang goreng (fried shallots). The other burger is dubbed the Impossible Cheddar and features double ketchup, cheddar cheese and onion puree, topped with cucumber and jalapeño pickles.
Black Tap Craft Burgers & Beers
For the restaurant’s gourmet burger offerings, you now have the option of substituting the meat-based patty with meat by Impossible Foods. There are more than 10 different burgers to choose from, including The Greg Norman, The All American Burger and The Chilli Cheese Burger. But founder Chris Barish’s personal favourite is The Mexico City, featuring medium-rare Impossible patty stacked with pepper jack cheese, crispy onion ring, pickled jalapeños, cilantro, and chipotle mayo.
Violet Oon Singapore Satay Bar & Grill
Even our local food doyenne has swung into the Impossible Foods action by offering it in the form of her signature satay. Skewers of plant-based meat are seasoned with a mix of herbs, including lemongrass, chilli, shallots, coriander and cumin powder, and are grilled over an open flame for that smoky and caramelised finish. Served with the ubiquitous peanut sauce and pineapple puree.
The restaurant’s plant-based burger offering features a thick and juicy Impossible patty blanketed with a sharp vintage cheddar cheese and topped with wilted spinach, sautéed mushrooms, fresh tomatoes and crispy onions. Bookended by toasted sesame buns, it also comes with a large side serving of shoestring fries.