Are Plant-Based Meat Substitutes The Way To Go In The Dining World?

"As one of Singapore’s early adopters of Impossible Foods, this one‑Michelin‑starred steakhouse at Marina Bay Sands lets me swap its signature Mini Kobe beef sliders for an Impossible patty slathered with smoked shallot jalapeno marmalade, garlic aioli and ketchup, all tucked into mini brioche buns. Executive chef Joshua Brown, initially skeptical about serving plant‑based meat in a steak restaurant, embraced it after cooking with it; he says it cooks much like an 80:20 beef patty, shrinks less than real beef, and is best taken to at least medium doneness for a firmer, more meat‑like bite. Flavor‑wise, the patty comes across a little earthy and nutty, closer to grass‑fed than grain‑fed beef, and unless you go looking for them, the differences are hard to spot." - Kenneth Goh