Imagine eating a new kind of meat that has the texture of crocodile, the fattiness of pork and the gaminess of quail. This Frankenstein-ish product would be something entirely different, made specifically for one purpose only: an unparalleled gastronomic experience.
That sums up what Forged is about, a cultured meat brand by Australian alternative protein firm Vow that focuses on creating new meats unlike anything you’ve seen or tasted before.
Why recreate a meat like chicken or beef in a lab when technology allows the creation of something completely novel, says Vow’s co-founder and chief executive George Peppou. There is an appetite for innovation, he adds, which is why they create foods with flavour and texture combinations that have never been achieved before.
If the company name seems familiar, that’s because it was behind the eyebrow-raising Mammoth Meatball, created from the DNA of the extinct woolly mammoth, and completed with fragments of African elephant DNA.
While no one could taste the meatball (due to allergy concerns), adventurous diners can try Forged’s latest product which is now on the menu at Mandala Club’s Mori from Apr 12 to 27.
Forged Parfait is made from cultivated Japanese quail, an “entirely new animal” called Quailia. It all starts with a small sample of cells which are grown in a bioreactor – a stainless steel tank akin to those found in a brewery. Natural growth conditions are emulated so that they can flourish. Chefs from Forged then takes these cells and mixes them with other ingredients such as butter, herbs, olive oil, port wine and brandy to create Forged Parfait.
Culinary pioneers
Epicureans in Singapore will be first in the world to experience Forged Parfait. It’s similar to foie gras but has a creamier texture, and is packed with umami with a hint of sweetness.
In intimate seatings of only 14, guests will experience a seven-course omakase menu ($289, inclusive of alcoholic pairings) curated by Mori’s head chef Chun Hong La and Forged chef Adem Kurcan.
Expect dishes like a savoury cannoli filled with Forged Parfait and served with Black Pearl caviar; Hokkaido Wagyu Sando”, a milk bun topped with A5 Hokkaido Wagyu and Forged Parfait; and the signature Forged Brulee with Forged Parfait layered with port jelly and cognac-poached morels, finished with hardened caramelised sugar.
Forged at Mori, Mandala Club takes place from Apr 12 to 27, Monday through Saturday, 7pm, at 31 Bukit Pasoh Rd, Singapore 089845. Diners can secure tickets at forgedbyvow.com.
