impossible foodsimpossible foods

ALL THE IMPOSSIBLE FOODS DISHES TO TRY AT MARINA BAY SANDS

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 28 Mar 2019  

Plant-based, kosher- and halal-certified meat is now a thing thanks to the clever folk at the California-based Impossible Foods Inc. And at three restaurants in Marina Bay Sands, you’ll find the ingredient in seared juicy meat patties, concealed within beef wellingtons, or seasoned and served atop chewy, walnut-flecked flatbread.

The plant-based meat has stirred fascination (and won fans) because it actually tastes like meat – oweing to the use of a soy plant-extracted molecule called heme, which is responsible for making meat taste the way it does. And given Impossible Foods is gluten- and cholesterol-free, and void of animal hormones or antibiotics, this truly may be the meat of the future – one that will free up resources including land, water and energy while lowering overall greenhouse gas emissions.

We show off the Impossible-based dishes to feast on at Bread Street Kitchen by Gordon Ramsay, CUT by Wolfgang Puck and Adrift by David Myers.   
 

Bread Street Kitchen by Gordon Ramsay

Impossible Flatbread

Caramelised onions, chopped walnuts, rocket pesto and chunks of meat on a chewy base: Bread Street Kitchen's executive chef Sabrina Stillhart is behind The Impossible Flatbread (S$24++), a starter that’s perfect for sharing. Then move on to the The Impossible Wellington (S$39++), a spin on the restaurant’s famed Beef filet Wellington. Like the latter, this plant-based, meat-stuffed dish encased in layers of herbed crepe, savoury mushrooms and – to top it off – a flaky, golden crust. Slather a smidgen of mash served on the side, then move on to the carrots glazed in red wine jus that lend a gentle sweetness to the dish.

wellington bread street kitchen

If the stacked, greasy-good burgers at Black Tap Craft Burgers & Beer are up your alley, then The Impossible BSK Burger(S$25++) may win your heart, too; here, a seven-ounce, plant-based meat patty is seasoned, seared, topped with Monterey Jack cheese and a drizzle of smoked bacon ketchup, and served with a side of addictive chips.
 
impossible burger



Adrift by David Myers

the impossible sausage
In Australian executive chef Wayne Brown’s reimagining of his comfort food, he looked to his backyard – thus the birth of The Impossible Sausage Roll (S$14++) at Adrift. The meat, in itself, is spiced with fennel, nutmeg, garlic and onion, then baked in a French puff pastry blanket and served with Adrift’s house-made ketchup. Do as the Aussies do, and enjoy this as a late-night bar snack – elevated with a glass of 2015 Si Vintners Sé millon Chardonnay, a naturally fermented, biodynamic wine produced along Western Australia’s Margaret River.

CUT by Wolfgang Puck

Impossible sliders
The one-Michelin-starred CUT by Wolfgang Puck needs no introduction by now. Its well-loved Mini Kobe Sliders are recreated in form of The Impossible Sliders (S$18++ for three). Lightly seasoned and cooked to medium-well doneness, each slider is finished with smoked shallot jalapeno marmalade, a moreish garlic aioli and house-made sweet pickles, then sandwiched between mini brioche buns. Complete your meal with a kick: the smoked tea-infused Smoke & Mirrors cocktail (S$26++) carries honeyed notes of Drambuie and the tangy Marasca cherry, a bold complement to your plant-based dish.

Extend your exploration of Singapore with Marina Bay Sands' Hotel & Flight Package. You'll enjoy the same experiences for less – from taking a dip in the world's largest Infinity Pool on the Sands SkyPark to enjoying a Michelin-starred meal before catching a Broadway or West End musical
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