Impossible Foods has taken the world by storm with its very strong beef substitutes, and now the plant-based giant is fully responding to the next challenge: pork. Impossible Pork was newly launched in Singapore on November 18, 2021. It will be launched in 36 restaurant brands and countless cuisines across the island-from Japan to Italy, from stir-fried dishes to Thai dishes.

The first thing: what is it made of? The brand’s flagship product, Impossible Beef, is made from plant-based ingredients such as soy protein concentrate, potato protein, sunflower oil and coconut oil. In addition, there is a star ingredient that makes it more famous than its competitors: heme, an iron-rich molecule that plays an important role in making meat taste like meat.

Impossible Pork is made from almost the same ingredients as Impossible Beef-minus the potato protein. It is worth noting that Impossible Pork cannot be regarded as a halal food-it is not halal certified-even though it contains zero animal products. According to an ISO-compliant life cycle assessment, Impossible Pork is a big winner in terms of sustainability compared to traditional pork: it reduces water consumption by 81% and greenhouse gas emissions by 77%. Oh, it also does not contain nitrates.

Pork is undoubtedly the cornerstone of Asian cuisine, and a few brands have opened up a corner of the plant-based pork market here. For example, the Hong Kong-based startup OmniFood launched its OmniMeat Luncheon earlier this year, joining the ranks of its flagship product OmniPork.

Therefore, it is no surprise that Impossible Pork succeeded in getting a large number of Asian restaurants in Singapore to join plant-based parties compared to its strong opponents. This includes New Ubin Seafood's Claypot Tofu with Impossible Pork ($18), USHIO's Toban Impossible Okonomiyaki ($24), Straits Chinese Nonya Restaurant's Impossible Buah Keluak ($20.80), and even Fragrance's Impossible Bak Kwa ($12).

Steamed or fried, char-grilled or grilled-Impossible Pork is said to be designed to do everything that real things do. According to data from Impossible Foods, in the blind taste test, 54% of Hong Kong consumers surveyed prefer the taste of Impossible Pork to pork – this is a pretty big argument. We have the opportunity to taste some of Impossible Pork's creations. This is our judgment of good and bad.

TungLok Group has added botanical elements to traditional Chinese dishes, and the effect is unexpected. We prefer their Braised Tofu with Chili Sauce Impossible Minced Pork ($13 and above). The Impossible Pork cut into pieces tastes like pork and has a soft texture that is reminiscent of luncheon meat. It goes perfectly with silky tofu.

Although we ate casserole rice and impossibly minced pork ($12.80) on white rice, the minced pork was also soft and delicious-we thought it would be better if it had a little wok flavor. However, the crispy Impossible Cracker ($12) was too dry, we didn't like it.

Da Paolo Gastronomia launched a Mediterranean Impossible Pork Pie ($14.90), perfect for a light lunch. Impossible Pork ragù, diced portobello mushrooms, potatoes and tomato sauce make a satisfying creamy mixture, wrapped in a flaky crispy crust. We haven't tasted too much "pork" taste, but the texture is soft and pleasant.

It is undeniable that to replicate the fat and crunchy texture of pork belly is an arduous task for plant-based pork. Unfortunately, the Queen’s Braised Dongpo Impossible Pork Belly ($9.80 per person) is far from the standard. At first glance, it looks strangely mushy-a far cry from the usual sweet slabs. In terms of taste, it tastes and feels very similar to tofu, with only a fascinating smell of pork. This is not unpleasant, but not very satisfying for those who desire something more like pork.

Another dish that involves replicating the anatomical structure of pigs, ribs is also a challenge. In terms of texture, Privé’s Impossible Pork BBQ Ribs ($15) are similar to very large thick meatballs, without the fork-like tender shredded texture associated with barbecue ribs. We also want more moisture to capture the fatty tenderness of the ribs. Taste wise, if there is a bit of mushroom flavor, it is meat.

Sweet and sour pork is a staple food on any Chinese dinner table, and Mrs. Fan interprets this plant-based pork vividly. This high-end Cantonese restaurant has created a sweet and sour Impossible Pork (22 USD) dish that is very springy and delicious. The uniform, elastic texture is pleasantly reminiscent of gold nuggets-we can easily wipe off the plate.

Perfume is synonymous with cinnamon, and the brand launched the first Impossible Bak Kwa (150 grams per pack for $12)-the result of more than two years of research and development. Although this roasted "pork" is more mushy than chewed, it does capture the moist and smoky sweetness of cinnamon.

This article first appeared in "Urban Nomads".