Impossible Pork launches in Singapore

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

Copyright all rights reserved

The indomitable and irrepressible Travelling Gourmet TM tastes and tells you about…

MINCED Impossible Pork and more made from plants! Impossible Pork is made from Soy Protein, Coconut Oil, Sunflower Oil, Soy Protein, L-Glutamic Acid, Vitamins like B1, B6, B2 (Riboflavin)and Minerals.

Impossible Pork officially launched on November 18, 2021 in 39 restaurants across Singapore, including Tim Ho Wan, Empress Singapore, Little Elephant Thai Bistro and TungLok Group. 

Impossible Pork has also been launched in restaurants in Hong Kong and the US.

Impossible Pork is the third product from Impossible Foods to outperform its animal counterpart in a consumer taste-test. Made for those who love the juicy taste of minced pork, Impossible Pork is packed with protein, fewer calories, 59% less total fat and zero cholesterol compared to USDA 70/30 ground pork, so you can now feel good about making a choice that’s better for your plate and your palette.

With the flavour and sizzle you know and love, Impossible Pork Made From Plants has already won over meat-lovers in Hong Kong. Incredibly more than half of the 200 surveyed in Hong Kong preferred Impossible Pork Made From Plants. The survey found that 54% to 46% preferring Impossible Pork over ground pork from pigs. Impossible Pork scored higher on all attributes tested, including overall liking, appearance liking, flavour liking, texture liking, and purchase intent. 

I found the many dishes I tried to be tasty. However, Impossible Pork on my palate tastes only 80% like real pork from pigs. Nevertheless Impossible Pork is a tasty and good addition to the menu and people who prefer vegetarian options now have more choice. Critics mention the many ingredients like genetically modified Soy Leghemoglobin which gives the meaty flavour and cultured Dextrose. One good point it that there is no cancer causing palm oil.

Compared to pork from pigs, Impossible Pork uses 85% less water, 73% less greenhouse gas emissions and 82% less land.

Dr. Michael Lim The Travelling Gourmet TM was pleased to taste:

Empress Braised Dong Po Impossible Pork Belly with Golden Mantou – The presentation is good but the fibrous texture of real pork from pigs is not there.

Prive Impossible Pork BBQ Ribs – With a Lemongrass stalk to represent the bone, it was tasty but again lacked the fibrous texture of real pork from pigs.

Three Buns Impossible Hog Burger – Good flavour profile with Soy, Shellfish, Mustard, Eggs, Milk, Sesame, Pepper and Gluten

Tung Lok Signatures Braised Beancurd with Minced Impossible Pork in Spicy Sauce – Nice dish as Impossible Pork mimics real minced pork from pigs with the right seasonings very well.

Madame Fan Sweet and Sour Impossible Pork, Lychee and Pineapple – a tasty dish with good flavours.

Tanuki Raw Impossible Pork Menchi Katsu Don – nice flavours and tasty but again the fibrous texture of real pork from pigs is missing.

Little Elephant Thai Bistro Makua Yao Stir Fried Eggplant with Minced Impossible Pork – a very yummie dish and the minced Impossible Pork tastes very close to real minced pork from pigs due to the artful seasoning of Thai Nam Pla Fish Sauce, Chilli and Garlic.

Da Paolo Gastronomia Impossible Pork Pie – A good pie with soy, nuts and allium and nice crispy pastry. Black and white sesame seeds on top add extra aroma.

Impossible Pork Pie 20211202_191504_resized (2)

Impossible Bak Kwa – Not too bad but lacks the oomph of real Bak Kwa from pork from pigs.

The horrible china virus which vile china wilfully spread worldwide has affected us all but…

The Travelling Gourmet TM says: Keep calm and carry on eating! Stay 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.
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