No animals are harmed in the production of these juicy meat-tasting burgers.
No animals are harmed in the production of these juicy meat-tasting burgers.
The meaty fragrance from the sear. The umami juices that fill the mouth as you sink your teeth in. The succulent texture that makes you want to chomp on the patty. Few can resist the allure of a good burger. And, now, that gourmet indulgence is available in a vegan option.
Last month, Wolf Burgers launched its environmentally friendly The Future Burger. A simple lettuce, mayo and cheese combination, the sandwich rightfully highlights the vegan patty – which cooks and tastes just like a meat.
The plant-based product from Beyond Meat, a company backed by Bill Gates, is free of cholesterol, antibiotics, soy, gluten and genetically modified organisms. The production of the patty is gentler on the environment than its meat counterpart, in terms of the emission of greenhouse gases, and land and water usage.
Beyond Meat made its Singapore debut in August through a food truck pop-up at Grand Hyatt Singapore and its vegan patty is now also available as Beyond Burger at its restaurant, Mezz9. This month, the hotel ups its game in the vegan department by introducing Just Egg – a mung bean egg-substitute created by San Francisco-based food innovator Just Inc. The product, designed to scramble and taste just like egg, is touted as a sustainable ingredient and requires less water and have lower carbon emissions in its production than conventional chicken eggs.
It’s available in a vegan “egg sandwich” (below) with dairy-free cheddar, avocado puree and tomato jam at Grand Hyatt’s Oasis restaurant.
CANTON STARS AT LI BAI
Refined Cantonese food is enhanced with Japanese ingredients this month, when executive chef Chan Yung from two-Michelin-star Sun Tung Lok in Hong Kong joins forces with Li Bai’s Chung Yiu Ming.
The menus will showcase Chung’s passion for traditional Chinese culinary culture and Chan’s expertise in incorporating premium Japanese produce – such as in a dish of braised premium Japanese Yoshihama abalone and Kansai sea cucumber.
Together, the two chefs will produce a plethora of luxurious renditions of well-loved classics. Think a familiar dish of crispy noodles, amped with succulent pan-seared Hokkaido King scallops; tender steamed egg white paired with sweet sauteed lobster; and unctuous braised shredded venison with baby spinach – a dish that is comforting and luxurious all at once.
Connoisseurs craving an extravagant gourmet experience can opt for the six-course grand dinner set menu with wine pairing, which highlights dishes such as stir-fried bird’s nest with crab roe, and double-boiled chicken soup with matsutake mushrooms.
The four-hands collaboration will be from Nov 6 to 8, Li Bai Cantonese Restaurant, Sheraton Towers Singapore.
UNEARTHED, THIS TRUFFLE SEASON
While privileged gourmands fly to Europe to enjoy the season’s harvest of white truffles – one of the most expensive ingredients in the world – you don’t have to get away to get a taste of the prime specimens. Here are some of the best places to get your annual fix.
ALBA 1836
It is only natural for a restaurant to celebrate the most famous produce of its namesake in a big way. And at Alba1836, truffle aficionados can look forward to a special menu dedicated to this prized tuber. From light starters of tartara all’Albese (Piedmont-style beef tartare) and creamy buttered risotto with parmesan, to mains of Black Angus beef tenderloin served with a truffled potato puree and dessert of gelato al tartufo, each dish is designed to be a simple stage for the white truffle – freshly shaved at your tableside – to shine. 28 Duxton Hill
BRACI
Michelin-star Braci kickstarts its quarterly “Best of the Best” series – a one-night extravaganza that highlights fine premium produce – with a five-course wine dinner spotlighting the Alba White Truffle of Piedmont. Timed to feature these culinary jewels in the prime of their season, the Nov 13 event presents dishes such as blue lobster with autumn vegetables, foie gras with marsala and black cabbage, and smoked egg yolk with fennel, artichokes and 100-yearold balsamic – all served with generous shavings of white truffle, of course. Priced at $888 per person, the meal will be hosted by truffle expert Giorgio Richiardi, who will be sharing insider knowledge about this prized produce. 52 Boat Quay
