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Impossible Foods debuts plant-based meat substitutes in Singapore

by Jesslyn Lau

The closest you can currently get to meat without animals.

The post Impossible Foods debuts plant-based meat substitutes in Singapore appeared first on The Peak Magazine.

Posted in Bread Street Kitchen, CUT by Wolfgang Puck, Gourmet & Travel, Impossible Burgers, Impossible Foods, Lai Heng Fried Kway Teow, Meat substitute, Patrick Brown, plant-based foods, Synthetic meat, Vegan food, Vegetarian food

Impossible Foods debuts plant-based meat substitutes in Singapore

by Jesslyn Lau
Impossible BSK Burger from Bread Street Kitchen

The closest you can currently get to meat without animals.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Bread Street Kitchen, CUT by Wolfgang Puck, Gourmet & Travel, Impossible Burgers, Impossible Foods, Lai Heng Fried Kway Teow, Meat substitute, Patrick Brown, plant-based foods, Synthetic meat, Vegan food, Vegetarian food

Paul Longworth on synthetic meats: “I don’t get this notion that we have to create something that doesn’t exist in the first place.”

by Denise Kok

The chef-partner of Rhubarb le Restaurant on why mock meats have no place in fine dining.

The post Paul Longworth on synthetic meats: “I don’t get this notion that we have to create something that doesn’t exist in the first place.” appeared first on The Peak Magazine.

Posted in Beyond Meat, denise kok, Gourmet & Travel, Mezza9, Mock meat, Rhubarb Le Restaurant, Synthetic meat, Vegan, Vegan food

Paul Longworth on synthetic meats: “I don’t get this notion that we have to create something that doesn’t exist in the first place.”

by Denise Kok
Paul Longworth Rhubarb le Restaurant

The chef-partner of Rhubarb le Restaurant on why mock meats have no place in fine dining.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Beyond Meat, denise kok, Gourmet & Travel, Mezza9, Mock meat, Rhubarb Le Restaurant, Synthetic meat, Vegan, Vegan food
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