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Singapore-At first it was beef, now it is pork.
California company Impossible Foods will launch its plant-based Impossible Pork in more than 120 restaurants in Singapore on Thursday (November 18).
This minced meat product is made from the same key ingredients as its beef substitute-soy protein, as well as sunflower oil and coconut oil.
It also contains "heme", a molecule found in humans, animals and plants, which gives the product a meaty appearance and taste.
Unlike Impossible Beef, it does not contain potato protein.
Compared with real pork, Impossible Pork is said to contain more protein and less fat, calories and cholesterol.
Although burgers and pasta made with minced pork substitutes are available, this versatile product also occupies an important position in Asian cuisine.
Think of Mee Tai Bak with Impossible Pork ($18) at the local Zitan chain New Ubin Seafood, Impossible kueh pie tee at Straits Chinese Nonya Restaurant ($10.80) and Impossible ngoh hiang at Cai Eats (starting at $35).
Bak kwa chain store Fragrance and burger restaurant Three Buns also created their Bak kwa version made with Impossible Pork.
At the Chinese restaurant Tasty Loong by Chef Pung at the Link Hotel in Tiong Bahru, the 60-year-old chef owner Pung Lu Tin offers meat substitutes in six dishes.
Previously, he had tried plant-based pork substitutes from Malaysian startup Phuture Foods.
He said: "For me, Impossible Pork feels the closest to real pork-both in terms of taste and texture. I don't need to add too much seasoning, maybe just a little sauce.
"We never need to use Impossible Beef, because we are a Chinese restaurant. This is more suitable for Westerners to make burgers. But with the growing interest in these plant-based products, I see many chefs are using it, I Decided to give it a try, too."
Impossible Foods started in 2011 and launched Impossible Beef here in 2019.
Impossible Beef is now available in 700 restaurants and retail outlets in supermarkets and convenience stores. Photo: Reuters
It cooperated with some restaurants in Marina Bay Sands and opened a pop-up store in Lau Pa Sat for consumers to try out the product.
This plant-based beef is now available in 700 restaurants and retail outlets in supermarkets and convenience stores.
Impossible Pork was launched at the Consumer Electronics Show in Las Vegas last year (2020), and made its debut in the United States and Hong Kong last month.
When it entered Singapore, a large number of meat substitutes were provided in the growing plant-based scene here.
Other pork substitutes include OmniMeat and OmniMeat Luncheon from Hong Kong food technology company OmniFoods, local start-up Karana's pork made with jackfruit, and Los Angeles-based Beyond Meat sausages.
In addition to trying Impossible Pork in restaurants, diners can also order dishes featuring it through the delivery platform Deliveroo.
On Thursday (November 18), selected restaurants on the platform offer a 50% discount on all Impossible Pork dishes for one day only.
Mr. Laurent Stevenart, General Manager of Impossible Foods Singapore and the United Arab Emirates, pointed out that Asia is the "top priority" for the brand's expansion.
He does not rule out the possibility of setting up production facilities in Singapore. Impossible Pork will also enter the supermarket in the future.
The 35-year-old added that the company's mission is to replace animal meat with Impossible plant-based alternatives globally by 2035.
He said: "Compared with before the pandemic, people are beginning to understand how fragile the animal meat industry is in the world. We have seen a shortage of animal protein for different animals, and the price of animal meat has risen sharply.
"This is the exact opposite of plant-based meats—demand is growing, supply is increasing, and prices are falling. The pandemic has always been an opportunity for us to demonstrate the advantages of plant-based meat."
Chef Pung Lu Tin uses meat substitutes to create dishes that usually feature real pork. ST photo: DESMOND FOO
What: Home-cooked Chinese dishes are handled by Impossible Pork at Tasty Loong, where chef owner Pung Lu Tin uses meat substitutes instead of dishes that usually feature real pork.
Think Sweet and Sour Impossible Meatballs ($16), Pumpkin Chicken Soup Steamed Cabbage Rolls ($16), and Impossible Pork Xiang Yuanyang Fried Rice ($14).
A selection of Impossible Pork dishes prepared by Chef Peng at Tasty Loong Restaurant. ST photo: DESMOND FOO
Except for the soft texture of the sweet and sour balls, I don't mind the lack of real pork in the dishes.
The star dishes are eggplant, bitter gourd, and black bean paste chili ($18), and the impossible pork stewed tofu ($18) in claypot cooked with pickled vegetables.
Impossible Meatballs with Eggplant, Bitter Gourd and Chili in Black Bean Sauce (left) and Braised Lion in Oyster Sauce. ST photo: DESMOND FOO
Chef Pung also offers Impossible Meatballs with Lion Stewed in Oyster Sauce ($20)-a popular shi zi tou (shi zi tou) dish featuring large pork balls.
Here, the balls are smaller and served with cabbage and mushrooms.
The portion is generous and suitable for two to four people to share.
Location: 01-04 Link Hotel, 50 Tiong Bahru Road Information: Call 6909-5700 or go to Tasty Loong's Facebook
Da Paolo's dishes use Impossible Pork. ST Photo: Guo Zhixiang
Content: In order to briefly introduce plant-based pork, you can never go wrong with pasta and pizza. In addition, dishes can be taken out and delivered.
Da Paolo Pizza Bar in Holland Village offers Impossible Pork Pizza ($35), which includes fried mushrooms, roasted tomato sauce, arugula and chili aioli.
Impossible pork pizza. ST Photo: Guo Zhixiang
Its sister concept, Da Paolo Gastronomia, features Impossible Carbonara ai Peperoni ($22), a slightly spicy pasta coated in a creamy sauce and served with Impossible pork, braised chili, smoked paprika and fresh chili. It can also only be delivered from its virtual brand Da Paolo Pasta Bar.
For a convenient choice, please choose Mediterranean Impossible Pork Pie ($14.90), which is part of the ready-to-eat series at Da Paolo Gastronomia branches selected by Great World, Paragon and Cluny Court.
Impossible Carbonara ai Peperoni (left) and Mediterranean Impossible Pork Pie. ST Photo: Kua Chee SIONG
The pie is filled with a spice mixture of Impossible Pork and Italian tomato sauce, with the texture of portobello mushrooms, potatoes and chickpeas.
Location: Da Paolo Gastronomia branch includes 01-163 Great World, 1 Kim Seng Promenade and B1-K8 Paragon, 290 Orchard Road; Da Paolo Pizza Bar, 44 Jalan Merah Saga, 01-46 Information: Da Paolo's website
Impossible pork dishes at TungLok Signatures. ST photo: DESMOND WEE
What: Reminiscent of Peking Duck Roll, the crispy Impossible Pork with pancakes and fresh fruit ($12.80) is one of my favorite dishes featuring meat substitutes.
The skin of the small pork pie is crispy and particularly crunchy—usually related to the Peking duck skin—from the fried tofu skin under the pork and the chopped cucumber.
Another dish I want more is Impossible Cracker ($12)-deep-fried thin slices of meat that reminds me of extremely addictive luncheon meat slices.
A dish created by TungLok Signatures'. ST photo: DESMOND WEE
More classic meat dishes include Braised Tofu with Pork Impossible in Spicy Sauce ($13 or $26), Mapo Tofu; and Claypot Rice with Impossible Pork and Pickled Vegetables ($12.80).
Location: No. 02-18, Orchard Hotel, 1 Tanglin Road; and 02-88 Clarke Quay Central, 6 Eu Tong Sen Street Information: Tunglok Signature website
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MCI (P) 031/10/2021, MCI (P) 032/10/2021. Published by SPH Media Limited, Co. Regn. The number is 202120748H. Copyright © 2021 SPH Media Limited. all rights reserved.
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