Last Updated: July 21, 2019
Impossible™ Foods is HUGE in Singapore right now.
Ever since its initial launch, the demand for this scarily legitimate meat alternative has skyrocketed.
Everyone knows the Impossible™ Burger(s), but what about the underrated, innovative and even odd creations out there? It’s high time we shed some light on these lesser-known dishes.
Here are 10 places for Impossible™ Foods that you might want to check out.
The Violet Oon restaurant chain prides itself for coming up with the world’s first Impossible™ Satay (S$17).
Available at both Violet Oon Satay Bar & Grill in Clarke Quay and Violet Oon Singapore in Jewel Changi Airport, it is a testament to the successful modernisation of local heritage dishes.
Served alongside steamed rice cakes, cucumbers, and red onions, the evenly charred Impossible™ Satay reminded me of a meatier ngoh hiang.
Unlike most regular satay, I could actually detect the spices incorporated, namely lemongrass, chili, shallots, coriander powder, and cumin powder.
The reasonably tender satay could easily be prised off the stick, thanks to the lack of bothersome fibres. There weren’t any tough hunks of meat either, making it an elderly-friendly dish.
I detected a whiff of fragrant coconut milk in the rich, lighter-hued peanut sauce that we dipped the satay into. It was topped with pineapple puree, which imparted a citrusy freshness to every charcoal-kissed chunk of “meat”.
Although I’m a little more partial to meat satay, the Impossible™ Satay is a stellar alternative if you’re a vegetarian or non-meat eater who misses the taste of this grilled Southeast Asian classic.
Violet Oon Satay Bar & Grill: 3B River Valley Road, #01-18, Clarke Quay, Singapore 179021 | Tel: +65 9834 9935 | Opening Hours: 6pm – 12am (Daily) | Facebook
I’ve always had a soft spot for Tanuki Raw‘s fusion donburi.
Little did I know that two Impossible™ donburi bowls were released at their Jewel Changi Airport outlet, amidst little fanfare.
Sadly, the Impossible™ Toban XO Mala (S$15 for lunch, S$18 for dinner) was disappointing.
I liked the variety of textures, from the fried beancurd cubes, crispy shallots, and shio konbu, to the rice seasoned with furikake and tare. However, the house-blend toban (fermented chilli bean paste) sauce and onions completely masked any trace of mala.
My dining partner commented that the overall flavour profile was 甜辣 (tián là), or sweet and spicy. Indeed, this had all the qualities of spicy braised pork rice and not mala, so why the name?
True to its name, the Impossible™ Black Curry (S$15 for lunch, S$18 for dinner) arrived looking all dark and brooding.
This savoury and “meaty” curry donburi had a good sauce-to-rice ratio, faring better than its mala counterpart. Similarly, it tasted like lu rou fan (braised pork rice), with a spice level that was way too toned down.
I also broke open the onsen egg and mixed it up with the rice for some #yolkporn.
An unfortunate case of misleading names or a full-blown identity crisis? Whatever it is, you’re better off sticking to the other donburi creations.
Located on the 70th floor of Swissotel The Stamford in City Hall, SKAI Bar oozes style and substance.
What better way to spend a Friday evening than with altitude-themed cocktails and a dazzling view of the city?
A welcome addition to their bar snack menu is the teriyaki Impossible Yakitori (S$16).
I was bowled over by these elegantly executed skewers, with smoky, charred and tender Impossible™ meat rendered irresistible in my eyes.
However, the real star of the show was the chilli BBQ hummus. Creamy, robust, and studded with crunchy chickpeas, this dip instantly swept me off my feet.
I urge you to order this the next time cocktail cravings arise; I guarantee you won’t miss the meat.
SKAI Bar: 2 Stamford Road, Level 70, Swissôtel The Stamford, Singapore 178882 | Tel: +65 6837 3322 | Opening Hours: 5pm – 1am (Mon – Thu), 5pm – 2am (Fri), 4pm –2am (Sat), 4pm – 1am (Sun) | | Facebook | Instagram | Website
Cosy taqueria Papi’s Tacos in Seah Street is run by Chef Espinoza, whose infectious enthusiasm may just convince you to gobble up every taco on the menu.
There’s nothing pretentious about the fresh-tasting Impossible™ Taco (S$18), a synthesis of juicy Impossible™ meat with creamy guacamole, tomato salsa, lettuce, coriander and guajillo hot sauce.
Spice it up with a spritz of lime and an extra dash of hot sauce. I recommend the housemade salsa verde or habanero salsa.
Two of these terrific tacos make for a light, yet fulfilling lunch. Better yet, come in a group and order a few options to share.
Gunning for something hearty and a little more substantial? The “meatier” ‘Cheat On Beef’ Burrito (S$22) will do the trick.
The balanced, flavour-packed combination of crunchy capsicum slivers, bitter onion, coriander, salsa verde, and guacamole was straight-up satisfying.
Its fragrance even reminded me of a legitimate stir-fry — now that’s a feat worthy of recognition.
It just might knock you into a food coma.
Papi’s Tacos: 39 Seah Street, Singapore 188395 | Tel: +65 6258 0701 | Opening Hours: 12pm – 2.30pm & 6pm – 10pm (Mon – Thu), 12pm – 2.30pm & 6pm – 11pm (Fri), 11am – 2.3opm & 5pm – 11pm (Sat), Closed on Sun | Facebook | Instagram | Website
UK pizza chain PizzaExpress may have six outlets here, but I got to experience their plant-based Verde menu at the stylish Marina One branch.
We dived right into the Impossible Teriyaki (S$27), a Romana-style thin crust pizza topped with sautéed leek, spring onions, and charred teriyaki-ginger Impossible meat.
The vegan mayonnaise was an absolute game-changer, imbuing the pizza with umami reminiscent of Japanese okonomiyaki.
If your diet permits, get regular cheese instead of the bland vegan mozzarella.
The Classic Impossible Curry (S$24) was a real heavy hitter.
Impossible™ keema, on a base of fresh tomato passata, had been jazzed up by sweet red onion, chilli, garlic oil, kale, and a lemon wedge. The touch of acidity from the lemon juice cut through the blend of spices perfectly.
It actually costs extra to change the thicker Classic crust to a Romana crust, not the other way around.
The first thing that came to mind upon trying the Impossible Teriyaki Spaghetti (S$26) was “dry bak chor mee”.
We slurped up forkful after forkful of perfectly al dente pasta tossed in Impossible™ teriyaki meat, sautéed leek, button mushrooms, cherry tomatoes, and garlic. Not too oily either, so that’s a plus.
Did I mention that everything was vegan?
The creator of Singapore’s best scotch eggs, contemporary British cafe-pub Rabbit Carrot Gun in Katong, has done it again.
Allow me to introduce the world’s first Impossible™ Scotch Egg.
The Impossible Scotch Egg (S$12) arrived looking like a physical embodiment of The Beatles‘ tune “Here Comes The Sun”.
This quintessential pub grub had a nicely breaded crust of a crisp golden brown exterior, encasing savoury Impossible™ meat and a perfect hardboiled egg.
I loved the addition of sour and zingy piccalilli, a British pickle relish, which helped to offset the richness.
That gooey yellow yolk was a sight to behold.
Coupled with an icy cold pint, this is all you need for a bangin’ evening.
We’ve seen the crowds go gaga over Park Bench Deli’s Impossible Patty Melt (S$22). This seasoned Telok Ayer establishment has been doling out chunky sandwiches, including a special Impossible™ Foods menu on Impossible Monday Nights (till 26 August 2019).
The Impossible Taco Salad (S$22) was one colourful creation — dressed up with roasted corn, cherry tomato, quinoa crispies, crunchy pickled red onions, and a side of creamy avocado. This is all tossed in a barely discernible vegan ranch dressing.
I didn’t get the appeal of the charred taco-seasoned Impossible™ meat.
No unpleasant bitterness was detected in the base of chopped romaine and Sustenir Agriculture curly kale, which I enjoyed, but the “meat” just didn’t do it for me.
If you want to try this dish, it’s available on the regular everyday menu.
I was a lot more contented with the hearty Impossible Quesadilla (S$15).
Encased within nicely browned tortillas were peppery taco-seasoned Impossible™ meat, tomato salsa, salty cheddar, mozzarella, and a generous drizzle of light sour cream. Those fragrant crunchy shallots made all the difference.
This is only available on Impossible Monday Nights.
When in Club Meatballs, order meatballs. This dynamic Australian restaurant in China Street allows you to “Choose Your Own Impossible Adventure“.
The humble meatball takes centre stage in The Impossible™ Meatball (S$18++).
Perched atop a pool of decent tomato sauce, this trio of evenly charred meatballs was extremely “meaty” and juicy.
They tasted just like the real deal, if not better.
You can also savour them with Spaghetti (additional S$2), add them to Salad (additional S$3) or even DIY your own Sliders (additional S$3). Go all out!
Brunching on the French Riviera sounds like a dream. If you can’t catch the next flight to France, dining at Parisian bistro Les Bouchons Rive Gauche in Robertson Quay is the next best thing.
Why not enjoy an idyllic view of the Singapore River while having brunch?
The Guele de Bois (S$24), or Bouchons Hangover Cure, is a permanent fixture on the Sunday Brunch menu.
Impossible™ meatballs, buttery scrambled eggs with truffle oil, sautéed porcini mushrooms, roasted cherry tomatoes, and asparagus on toasted sourdough made for a vegetarian breakfast of champions.
The decently tender meatballs had been richly flavoured with thyme, tomato concasse, basil, garlic, and porcini. A wholesome side of avocado slices and green salad completed this substantial meal.
Bid farewell to your hangover, because this hearty and healthy brunch will wake you right up.
Les Bouchons Rive Gauche: 60 Robertson Quay, #01-02, Singapore 238252 | Tel: +65 6733 4414 | Opening Hours: 12pm – 2pm (Tue -Fri), 7pm – 1opm (Tue – Thu), 11.30am – 3.30pm (Sun Brunch), 3.30pm – 8pm (Sun), Closed on Mon | Facebook | Instagram | Website
Who would’ve wondered? The unlikely pairing of PappaRich and Impossible™ Foods.
The Impossible™ menu items are available at all PappaRich outlets, but I was introduced to a whole new world at the spacious Steven Road branch.
The Nasi Lemak with Impossible™ Rendang (S$16.90) made its entrance after much anticipation. Featuring coconut milk-infused rice, peanuts, long beans, cucumber slices, and papadum crisps, it’s topped off with a sunny-side-up.
The rendang, which had unsurprisingly been prepared in meatball-form, reminded me of chicken meatballs, with pockets of sinewy tendon-like “meat”.
It was doused in an aromatic gravy that could’ve been spicier, given the accompanying sweet (but delectable) sambal chilli.
Much to my surprise, the Impossible™ Fried Rice (S$15.90) was excellent. Once that fragrant burst of “wok hei” hit, I knew it was a winner. The chefs had somehow managed to emulate the meaty fragrance of pork, sans excessive oiliness.
It exceeded all my expectations. Please, please, PLEASE give it a try, although I can’t account for any inconsistencies in quality across different outlets.
Truly, there is more to Impossible™ Foods than the burgers.
After all, the sky’s the limit. The possibilities are endless, and I’m looking forward to witnessing even more Impossible™ feats.