The Impossible 2.0 Launch @ Marina Bay Sands
The highly anticipated Impossible 2.0 has finally landed in Singapore! Marina Bay Sands is one of the first to debut this plant-based meat across three of its celebrity chef restaurants which includes Adrift by David Myers, Bread Street Kitchen by Gordon Ramsey and CUT by Wolfgang Puck. They are among the first eight restaurants in Singapore to serve dishes incorporating the plant-based meat.
So what is this product that the whole of Singapore has been raving about that tastes like meat, looks like meat, but NOT actually meat? Let's clear the air and get down to business!
The main product of Impossible 2.0 is presented in the form of "minced meat" that contains no gluten, cholesterol, animal hormones or antibiotics. The kosher and halal-certified plant-based meat features just as much bioavailable iron and protein as 80/20 ground beef from cows and contains heme from the protein soy leghemoglobin (the iron containing molecule) that produces the "meaty" flavour in beef. If this information has piqued your curiosity, the dishes below will blow your mind!
Our first stop on the Impossible Foods tour was Bread Street Kitchen by Gordon Ramsey!
Executive Chef Sabrina Stillhart from Bread Street Kitchen has taken on the challenge to create solid dishes from this plant-based meat, treated just like any other protein that comes into her kitchen. Here are the two Impossible signatures that we tried!
Introducing the Impossible Flatbread ($24++) layered with the plant-based meat chunks, caramelised onions, crunchy walnuts and a generous serving rocket pesto. After taking my first bite into the flatbread, it tasted like just like an ordinary meat pizza with hints of mushroom that may have derived from the Impossible meat. It was delicious but I was not completely sold just yet.
Now here comes the Impossible Wellington ($39++), this dish is a twist on the restaurant's iconic Beef Wellington. Chef Stillhart quickly demonstrated the process of cooking this dish with the layering of the herb crepe, a savoury duxelles with the plant-based meat that was first seared before rolling it up and finishing it off to cook in the oven. The layer of the pastry on the outside was crisp and cooked to perfection. After taking my first bite into the Impossible Wellington, it played with my mind as I knew this was not meat but it tasted exactly like beef! The plant-based meat was still juicy on the inside and appeared to be cooked medium-rare just like the original dish! Usually the Wellington is served with a side of mashed potatoes and carrots glazed with red wine jus.
Chef Stillhart said, "The Impossible dishes we've created are great additions to the array of special dietary menus that we already offer at Bread Street Kitchen. The plant-based meat is rich in flavours, has a unique texture, and will be welcomed by meat-lovers."
I was completely blown away and truly impressed!
Our next stop was at Adrift by David Myers helmed by a true blue Aussie, Executive Chef Wayne Brown.
After living in Australia for a solid decade, I can agree with Executive Chef Wayne Brown that the Aussie Sausage Roll that is available in any petrol station and local bakery in Australia is almost nonexistent in Singapore. This is his favourite Aussie comfort food which he reinvented with the Impossible plant-based meat.
According to Chef Brown, "At Adrift, we believe in choosing foods that are wholesome and sustainably sourced. This collaboration with Impossible Foods is aligned with our aspirations to keep reinventing new ways to present great food."
This plant-based sausage is spiced with fennel, nutmeg, garlic and onion which is then rolled with a French puff pastry and sesame seeds then baked in the oven till golden brown! The Impossible Sausage Roll ($14++) is served with Adrift's house-made tomato ketchup. After having consumed so many Aussie sausage rolls, I can dare say this matches up to the iconic classic that is loved by many and a healthier version!
Executive Chef Wayne Brown and I had a little chat and he shared with me that his wife is of a Korean descent and they love experimenting with new recipes together at home! He managed to whip up a Fried Impossible Bao gochuang with sesame which was not on the menu! I must say after having a bite of this Bao, the Korean flavours that were encased together with the plant-based meat had a bomb of flavours. It was super delicious and I could have easily polished off the entire tray!
We ended our Impossible Foods tour in Marina Bay Sands at Cut by Wolfgang Puck.
This modern steakhouse led by Executive Chef Joshua Brown reinvented their signature Mini Kobe beef sliders to The Impossible Sliders ($18++ for three pieces).
This patty was lightly seasoned and grilled to medium-well doneness, served with smoked shallot Japanese marmalade, lathered with garlic aioli, ketchup, house-made sweet pickles and sandwiched between two mini brioche buns. This has to be my top Impossible Foods rendition that I tasted on this tour at Marina Bay Sands. Certainly scrumptious with all the ingredients in one mouth-full, you can bet that I'll be back for more than one plate of these sliders!
"The Impossible Sliders is an extension of our diverse offerings, providing a great alternative for meat-lovers looking to offset their meat intake, while still enjoying the flavours of beef," said Executive Chef Joshua Brown.
After a long busy day of stuffing myself with various versions of Impossible Foods, I managed to have a brief conversation with Henry Woodward-Fisher who is the International Launch Manger for Impossible Foods. As our conversation progressed, he mentioned that the goal for Impossible Foods is to completely replace animals in the food system and to provide products that are better for the people and the environment without compromising on the plant-based meat. They just want a fair chance to compete not just in the USA but in the South-East-Asian market staring in Singapore with hopes towards opening a factory in this region.
According to California-based Impossible Foods, the product uses only a small fraction of land, water and energy, compared to livestock which is responsible for 15 per cent of global greenhouse gas emissions and consumes 25 per cent of the world's fresh water.
Keep your eyes peeled as we elaborate more on Marina Bay Sands sustainable food journey in an upcoming article to follow! As for now, head over to try these Impossible dishes and you can decide for yourself if it really does taste like meat!
Bread Street Kitchen
2 Bayfront Avenue,
01 - 81 The Shoppes at Marina Bay Sands
Mon - Wed: 11:30am - 10pm
Thurs - Fri: 11:30am - 11pm
Sat: 7:30am - 11pm
Sun: 7:30am - 10pm
10 Bayfront Ave
Mon-Sun: 7:30am -2am
Cut by Wolfgang Puck
2 Bayfront Avenue B1-71,
Galleria Level The Shoppes at Marina Bay Sands,
Sun - Thurs: 5:30pm -10pm
Fri - Sat: 5:30pm - 11pm
According to Executive Chef Wayne Brown,
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