The highly anticipated Impossible Pork Made From Plants has finally landed in restaurants across Singapore! More than 120 restaurants outlets representing a multitude of cuisines will debut the product on their menu, reflective of Singapore’s reputation as one of the most vibrant and discerning culinary cities in the world. The launch comes on the heels of the global launch of Impossible Pork earlier this fall.
“Pork is the second most-consumed meat in Singapore, and central to so many of our favourite recipes from dumplings to meatballs to Bak Kwa. Impossible Pork replicates the flavour and juiciness of pork from pigs and is preferred by consumers, but is far more sustainable. We’re thrilled to partner with so many fantastic restaurants and chefs to showcase the versatility of the product,” said Laurent Stevenart, Impossible Foods’ Country Manager in Singapore. “With this launch, we’re taking another step towards transforming the global food system with plant-based products that consumers love more than their animal counterparts.”
Impossible Pork is designed to satisfy pork-loving consumers on all the characteristics they love about pork from pigs: a mild savory flavor and balanced umami richness without being gamey or overpowering. It can be served in any ground meat dish including spring rolls, meatballs, dumplings, xiao long bao, shumai, or tacos, and can be cooked in a steamer, oven, charbroiler, flat-top grill, or sauté pan.
How is Impossible Pork Different?
With the flavour and sizzle you’re familiar with, Impossible Pork has already won over meat-lovers in Hong Kong, with more than half surveyed preferring Impossible Pork Made From Plants 54% to 46% over ground pork from pigs.
Impossible Pork scored higher on all attributes tested, including overall liking, appearance liking, flavor liking, texture liking, and purchase intent. Because it is made from plants, Impossible Pork is far more sustainable than its animal counterpart. When compared with conventional pork from pigs, Impossible Pork uses 81% less water, 66% less land, and generates 77% less greenhouse gas emissions based on ISO conforming Life Cycle Assessment.
Impossible Pork is certified gluten-free and contains no nitrates or animal hormones. A 4-ounce (113-gram) serving contains 37% fewer calories (220 vs. 350 calories), 59% less total fat (13 grams vs. 32 grams), 36% less saturated fat (7 grams vs. 11 grams) and more than double the iron of 70/30 U.S. Department of Agriculture ground pork from pigs. Impossible Pork contains 0 milligrams of cholesterol (7 grams saturated fat and 0 grams trans fat) per 4-ounce serving (113 grams).
Around the World with Impossible Pork
Singapore is home to some of the world’s most fanatical food critics, gourmets, and restaurants helmed by some of the world’s best-known chefs. Impossible Pork can now be found on the menus of over 120 restaurant outlets across a diverse spread of cuisines, from Thai and Japanese to contemporary Chinese and Italian.
Singapore’s leading restaurant group, TungLok Group, will present a range of Impossible Pork creations to charm your palate, including Crispy Impossible Pork, served with Pancake and Fresh Fruits, Braised Beancurd with Minced Impossible Pork in Spicy Sauce, Claypot Rice with Minced Impossible Pork and Preserved Vegetables and Impossible Cracker from TungLok Signatures.
Acclaimed Hong Kong Michelin-starred restaurant, Tim Ho Wan, will be debuting their first-ever plant-based dim sum in collaboration with Impossible Foods. To encourage more diners to have a go, their Singapore-exclusive creation, Steamed Impossible Pork Teochew Crystal Dumplings, will be available for free redemption with every minimum order of S$40 in a single receipt till 1 December. Three new dim sum dishes will also be available for sale from 2 December onwards, including Pan-fried Impossible Pork Pickled Mustard Greens Dumplings, Steamed Impossible Pork Mushroom & Chives Buns, and Deep-fried Impossible Pork Sesame Balls.
Fragrance, one of the region’s fastest-growing chains and a leader in barbecued meats, will be launching the very first traditional Bak Kwa made with Impossible Pork. Priced at $12 for a 150g packet, Fragrance’s Impossible Bak Kwa is the result of two and a half years of research and development to create the crave-able taste of Bak Kwa at a fraction of the environmental footprint.
Other exciting Impossible Pork dishes that fans can look forward to including Impossible Pork BBQ Ribs from Privé, seasoned with sweet sticky Asian BBQ sauce and lemongrass, and served with purple cabbage and apple slaw on the side; and Mediterranean Impossible Pork Pie filled with portobello mushrooms, potatoes, chickpea and Italian tomato sauce available at Da Paolo Gastronomia.
Fans can also enjoy Impossible Pork in the comforting flavours of local delights, including New Ubin Seafood’s Claypot Brinjal with Impossible Pork, Claypot Tofu with Impossible Pork and Mee Tai Bak with Impossible Pork, and Wok Fry French Beans with Impossible Pork and Homemade Beancurd with Impossible Pork and Crispy Shallots from popular tze char restaurant Keng Eng Kee Seafood.
Diners who order Impossible Pork menu items from Da Paolo, Empress, Fook Kin, Little Elephant, Privé, Mrs Pho, Tanuki Raw, and Three Buns will also receive limited edition Impossible Pork Tote Bags while stocks last.
