Meatless but not worthless: Fake meats a fast-growing market for eateries

Mr Yuan Oeij, chairman of The Prive Group, with its Impossible Meatball Spaghetti and a burger with a Beyond Meat Patty. Restaurateurs must come up with innovative dishes with the meat alternatives so as to keep patrons interested, he says.
Mr Yuan Oeij, chairman of The Prive Group, with its Impossible Meatball Spaghetti and a burger with a Beyond Meat Patty. Restaurateurs must come up with innovative dishes with the meat alternatives so as to keep patrons interested, he says. ST PHOTO: MARK CHEONG
PHOTO: AGENCE FRANCE-PRESSE

More restaurants here are offering, experimenting with alternative meats as trend grows

Alternative meats are a fast-growing market and more restaurants here are offering them in a move to diversify their menu and encourage more eco-friendly choices.

Restaurateurs are experimenting more with the plant-based products. Potato Head Singapore, for example, started its first vegan option with a patty from the California-based Impossible Foods brand last week.

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A version of this article appeared in the print edition of The Straits Times on June 17, 2019, with the headline 'Meatless but not worthless'. Print Edition | Subscribe