Find out how these individuals are revolutionising the way things are done in the F&B industry
DR PATRICK O. BROWN CEO and Founder, Impossible Foods
While taking a sabbatical from his position as a Howard Hughes Medical Institute investigator and biochemistry professor at the Stanford University School of Medicine, Dr Patrick O. Brown, M.D. Ph.D decided that he would focus his energies on making a positive impact on the world. In 2011, he started Impossible Foods with the mission of eliminating the need for animals as a food production technology and making the global food system sustainable. Since its debut at chef David Chang’s Momofuku Nishi in 2016, the plant-based Impossible Burger is now available at more than 6,000 restaurants in the US, Hong Kong, Macau, and most recently, Singapore. The latest trial of the Impossible Whopper in selected Burger King outlets in St. Louis, Missouri, is another step in this company’s momentum.
What would you say to those who can’t accept any sort of genetic-engineering, even in ingredient making?
Impossible Foods uses a yeast, genetically modified to boost its innate ability to synthesise heme, in a fermentation process to make large quantities of that key ingredient. Heme is found naturally in all living organisms, including humans, cows, plants and yeast. It’s found at especially high levels in the animal tissues we call ‘meat’. Heme gives our burger an unmistakably meaty taste.
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Diese Geschichte stammt aus der May - June 2019-Ausgabe von WINE&DINE.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
