Can diners tell plant-based chicken from the real thing?

SPH Brightcove Video
Can plant-based chicken sway fans of the real thing? Food correspondent Eunice Quek, with the help of Chef Bjorn Shen, sees what diners at restaurant Artichoke think of the chicken alternative.
New: Gift this subscriber-only story to your friends and family

SINGAPORE - As Singapore manages its chicken supply amid Malaysia's export ban, one sector is scaling up production of alternative poultry.

Demand for plant-based meat - in particular chicken - is on the rise and supermarkets are stocking their shelves with a wider range.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.