Where do you go to indulge in the latest alternative protein available in the market?
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.
(Related: Plant-Based Chicken Tindle to Launch in Singapore on March 18)
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