7-ELEVEN launches 6 new ready to eat meals!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

The indomitable and irrepressible Travelling Gourmet TM unveils 7-ELEVEN’s

MARVELLOUS new range of 6 ready to eat meals. The meals are inspired by various cuisines including local cuisine like Malay, Japanese, Mexican and Hokkien and Western cuisine. The unusual twist is that they are made with IMPOSSIBLE plant based “Beef”! Actually after tasting the meals, they do taste almost like meat, perhaps 85% like meat after the flavourings and seasonings. The texture is also good. Crafted by chefs, these meals are perfect for a light meal or a midnight snack. They are available at more than 350 7-ELEVEN outlets islandwide. Another plus point is the price. In these hard times caused by the horrible china virus wilfully spread by china worldwide, it is very heartening to know that these meals cost from $2.80 to $6.00! The presentation and packaging is also compact and attractive.

7-Select ImpossibleTM Minced Meat Noodles ($4.70)
Colloquially referred to as Bak Chor Mee, this is easily one of Singapore’s most iconic hawker food
for any time of the day. Made with fresh Mee Pok, Impossible Beef, braised Shiitake Mushrooms,
fried Shallots and a specially-created sauce bursting with umami flavours. This dish is tasty with Shitake Mushrooms and the Mee Pok{like fettucine} is still springy. The “Meat Ball” and Mince “Meat” is made with Soya Bean and Potato with 5 Spice powder which has Star Anise, Cinnamon, Coriander Seeds, Cloves, Fennel and Szechuan Peppercorns.

Impossible meat noodles 20211006_194935_resized

7-Select ImpossibleTM Spicy Pineapple Burger ($5.90)
This Hawaiian-inspired burger is the perfect grab & go snack that comprises a well-seasoned
Impossible plant-based “beef” patty stacked with caramelised pineapple, pickles, and a homemade
tomato chilli jam between soft, fluffy burger buns. The pineapple compote has a good texture.

7-Select ImpossibleTM Meatball & Mash ($4.70)7-Eleven’s take on the popular crowd favourite, the Impossible meatballs are oven-roasted and
paired with rich, creamy mashed potato and topped off with mixed mozzarella and cheddar cheese.
This is perfect for a snack or an add-on to any meal!

7-Select ImpossibleTM Spicy Wrap ($4.20)
Inspired by Mexican fare, this mouth-watering wrap packs a punch in each bite – think Impossible
Beef, a tangy peri peri sauce, roasted bell peppers, iceberg lettuce and mayonnaise in a tortilla
wrap. Peri Peri sauce is made with fiery African Bird’s Eye chillies and originated in Africa.

7-Select ImpossibleTM Shepherd’s Pie ($4.20)
Thoughtfully portioned for one to enjoy, this classic Western baked dish is made with Impossible
Beef braised with tomato puree, topped with a thick layer of buttery mashed potato. Packed with
flavour, in every bite.

7-Eleven and Impossible Foods collaborate again with new items including  Rendang Onigiri - Mini Me Insights

7-Select Impossible Rendang Onigiri ($2.80)
A local take on the popular Japanese rice ball snack with the perfect combination of braised
Impossible Beef, mildly spicy Rendang sauce and fragrant coconut rice. The rendang onigiri is the first-ever Impossible ready-to-eat available for less than S$3.

7-Eleven and Impossible Foods collaborate again with new items including Rendang  Onigiri - Mini Me Insights

Save the Earth! It is the only one we have.

Versatile and delicious, Impossible Beef looks, tastes and smells almsot like ground beef from cows – but is made entirely from plants, with a much smaller environmental footprint than meat from animals.

Plants do not produce harmful methane gas like cows which are ruminants and have methanogen in their gut.
Since IMPOSSIBLE Beef is made from plants, it uses 96% less land, 87% less water, and generates 89% less greenhouse gasses.

This means environmental savings of 7 square meters of land, 3 kg of CO2 and
84 litres of water for every 113g serving consumed.

The Travelling Gourmet TM says: Keep calm and eat healthy!

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
This entry was posted in Fabulous Food, Food and drink, Let them eat Cake..., News and politics, Nobody's perfect..., Organizations, Philosophy and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s