First, there was Beyond Meat and later on, Impossible Meat. Now, Tindle has arrived; it is the latest plant-based chicken alternative that will be available in selected restaurants across the island from tomorrow (March 18). Ahead of its much-awaited launch, some of our talented chefs had been busy experimenting in the kitchen to create mouth-watering dishes that showcase the alternative protein’s delicious flavours and texture that closely resemble real poultry. From burgers to pies, here are some of the must-try creations starring your new favourite sustainable ingredient: Tindle.
1. Three Buns
Adam Penney, the group executive chef of Three Buns, admitted to Tatler Dining that “sustainability is in our DNA”, and that’s why he’s been a champion of plant-based meat alternatives. One of his latest creations is From Russia with Love, a burger inspired by Chicken Kiev which uses Tindle instead of real. For the alternative protein, it comes as a patty that can easily be moulded around the stuffing of miso, parsley and butter. It’s breaded and deep-fried to a golden finish before it’s slathered with truffle aioli and served within toasted brioche buns.
Three Buns Quayside | 60 Robertson Quay, S(238252) | 6909 7838