Impossible Foods expand into Singapore

U.S.-based Impossible Foods has announced the launch of plant-based meat items across eight different restaurants in Singapore.

Pat Brown, Impossible Foods CEO and founder said, “Singaporeans are blessed with and obsessed with great food. They’re among the world’s most demanding gourmets, and I’m sure the region’s chefs will rise to the occasion and create the world’s most imaginative Impossible dishes yet.”

Park Bench Deli will be offering the Impossible Patty Melt which will replace their existing ground beef melts from cows.

Potato Head Singapore and Three Buns Quayside by Potato Head will offer burgers, sides and desserts created by group executive Chef Adam Penney. It will also provide the Impossible dream and Impossible chedda burgers.

As part of their partnership, Privé Orchard will offer Impossible meatballs, satay sliders, and cheeseburgers.

Empress at the Asian Civilisations Museum will offer Impossible pancakes, Impossible Gyoza, meatball skewers, and a variety of other fusion Impossible dishes.

Bread Street Kitchen by Gordon Ramsay will be offering Impossible flatbread, the Impossible BSK burger, and an Impossible Wellington.

The Impossible slider will be offered at Cut By Wolfgang Puck, while the Impossible sausage roll will be starring at Adrift.

Finally, Classic Fine Foods will offer all the menu items and to these restaurants on a limited and exclusive basis.