Marina Bay Sands has unveiled the highly anticipated Impossible 2.0 across three of its celebrity chef restaurants as part of the Singapore debut of the ground-breaking plant-based meat. From 7th March 2019, Adrift by David Myers, Bread Street Kitchen by Gordon Ramsay and CUT by Wolfgang Puck will be among the first eight restaurants in Singapore to serve dishes incorporating the plant-based beef, marking a new chapter in the integrated resort’s sustainability journey.
As an upgrade from its 2016 launch, the Impossible 2.0 contains no gluten, cholesterol, animal hormones, or antibiotics. The kosher and halal-certified plant-based meat features just as much bioavailable iron and protein as 80/20 ground beef from cows, and contains heme from the protein soy leghemoglobin, the iron-containing molecule that produces the “meaty” flavor of beef. According to California-based Impossible Foods, the product uses only a small fraction of land, water and energy, compared to livestock which is responsible for 15 per cent of global greenhouse gas emissions and consumes 25 per cent of the world’s fresh water.
Says Ian Wilson, Senior Vice President, Non-Gaming Operations, Marina Bay Sands: “Marina Bay Sands is committed to reducing our overall impact on the environment, and is passionate in driving new initiatives that champion our cause. Through collaborations with organisations such as Impossible Foods, we are able to harness research and technology to help innovate our operations.”
He adds: “The creative process that our chefs undertook to incorporate the plant-based meat into our menus has been an eye-opening experience. We aspire to work with more like-minded partners to redefine sustainable dining, without compromising on quality or experience.”
A total of five different renditions of Impossible Foods’ plant-based meat will be available at Marina Bay Sands. At Adrift, Australian executive chef Wayne Brown reimagines his favourite Aussie comfort food with The Impossible™ Sausage Roll (S$14++).The juicy plant-based sausage, spiced with fennel, nutmeg, garlic and onion, is encased in a layer of French puff pastry and baked to golden perfection. The dish is served with Adrift’s house-made tomato ketchup, and is best enjoyed as a late-night bar snack, paired with a glass of Australian fine wine such as the 2015 Si Vintners Semillon Chardonnay from the Margaret River.
Says Chef Brown: “At Adrift, we believe in choosing foods that are wholesome and sustainably sourced. We are always renewing our range of fresh salads and carb alternatives such as quinoa and brown rice, and are conscious in using sustainable produce that are sourced responsibly. This collaboration with Impossible Foods is aligned with our aspirations to keep reinventing new ways to present great food.”
At Bread Street Kitchen (BSK) by Gordon Ramsay, executive chef Sabrina Stillhart has created three Impossible dishes. The Impossible™ Flatbread (S$24++) features plant-based meat chunks, caramelized onions, crunchy walnuts, and rocket pesto atop a disc of chewy flatbread. The second dish, The Impossible™ BSK Burger(S$25++), features a hearty seven-ounce plant-based meat patty topped with Monterey Jack cheese and a drizzle of smoked bacon ketchup. The burger is served with BSK’s well-loved crispy chips on the side. The third dish is The Impossible™ Wellington (S$39++), a creative spin on Bread Street Kitchen’s iconic Beef Wellington. It features a juicy seared plant-based meat centre, enveloped in layers of herb crepe, savoury duxelles, and finished with a crisp crust baked to perfection. The dish is served with a side of mash potatoes, and carrots glazed with red wine jus. All three creations complement BSK’s existing line-up of special menus catering to guests with varying dietary preferences. There are more than 85 such dishes across four full menus, from dairy- and gluten-free, to vegetarian and vegan.
Says Chef Stillhart: “The Impossible dishes we’ve created are great additions to the array of special dietary menus that we already offer at Bread Street Kitchen. The plant-based meat is rich in flavours, has a unique texture, and will be welcomed by meat-lovers.”
At modern steak restaurant CUT, executive chef Joshua Brown presents The Impossible™ Sliders (S$18++ for three pieces), a remake of the restaurant’s signature Mini Kobe beef sliders. The bite-sized meat patty is lightly seasoned and grilled to medium-well doneness, served with smoked shallot jalapeno marmalade, garlic aioli, ketchup, house-made sweet pickles, and sandwiched between two mini brioche buns. The dish is best paired with some of CUT’s innovative whiskey cocktails, such as the Smoke & Mirrors cocktail (S$26++) – a smoked tea-infused single malt boasting honeyed notes of Drambuie and the sour Marasca cherry.
Says Chef Brown: “Over the years, we have evolved our menu to include chicken and fish beyond our signature steaks, in response to increasing demand for variety from our diners. The Impossible Sliders is an extension of our diverse offerings, providing a great alternative for meat-lovers looking to offset their meat intake, while still enjoying the flavours of beef.”
Marina Bay Sands’s commitment to responsible seafood began in 2013 when it stopped serving shark fin at all restaurants owned and operated by the IR, as well as at MICE events. Through a partnership with the World Wide Fund for Nature in Singapore (WWF) in 2017, Marina Bay Sands and WWF jointly developed measurable and achievable goals to improve responsible procurement within the IR and transform its supply chain. One of Marina Bay Sands’ key goals is to procure 50 per cent of its total seafood by volume responsibly sourced by 2020. Today, the IR uses over 90 types of seafood – such as salmon, tilapia, prawns, mussels, and lobsters – from Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) certified sources. In particular, sustainable tiger prawns and Norwegian salmon are used in Adrift, Bread Street Kitchen and CUT.
Sustainability extends even beyond the kitchens at Marina Bay Sands, in the form of an outdoor Herb Garden located at the back of Rise restaurant. More than 50 types of fresh herbs and spices are grown, and up to 1.2kg of home-grown herbs are harvested daily for use across the IR’s restaurants. In addition to enhancing flavours of the dishes, herb trimmings are also used as table centerpieces at Rise. To go the extra mile, the garden also reuses coffee grounds from the restaurants as fertiliser, eliminating the use of chemicals and pesticides.