Singapore-based start-up Next Gen Foods made waves when it recently announced it had raised US$10 million in seed funding from investors such as Temasek, the Economic Development Board New Ventures and K3 Ventures.
So expectations were high when we sat down to try its first product, Tindle Thy, a plant-based chicken that promises a “ridiculously good, mouth-watering meat experience”.
Sesame-crusted Lemon Tindle by Empress
An alternative to chicken thigh, Tindle Thy is made with only nine ingredients including water, soy, sunflower oil and coconut fat. Only non-GMO ingredients are used, and it is antibiotic- and hormone-free. Plus, it doesn’t contain any cholesterol, sugars and trans-fat yet contains 17g of protein per 100g.
As a stamp of approval, it has been certified by the Health Promotion Board as a Healthier Choice option.
The taste test
SG Magazine had the chance to try several dishes at Three Buns, and frankly, it was hard to tell we were eating plant-based meat.
The two standouts on the menu were burgers: The Big Cease featured a crispy buttermilk fried Tindle fillet topped with anchovy mayonnaise and shaved parmesan reggiano between toasted rice flour buns; while To Russia With Love had a moreish breadcrumbed Tindle patty stuffed with roasted garlic, miso and parsley butter.
To Russia With Love by Three Buns
The burger patties definitely replicated the look, taste and texture of chicken. It had a mild, almost neutral flavour, save for the batter and sauces, as well as the similar fibrous texture of real meat. The only minor gripe we had was that it was tad dry.
Then there were the all-important nuggets. If this chicken staple can’t pass the test, what will? The Ay’m Tindle consisted of crispy Tindle morsels tossed in smokey barbecue sauce, pickled chilli, bawang goreng, toasted nori, parmesan and sesame seeds. Consider the taste test passed with flying colours. They were soft, lean and will leave you reaching for more.
Turns out, the plant-based meat contains a special key ingredient called Lipi. The trademarked blend of plant-based fats and flavours essentially imitates chicken fat and gives the product its distinctive chicken-like taste, aroma and cookability.
A sustainable solution?
According to the company, not only is Tindle better for your health, it’s also better for the planet as it uses 74 per cent less land, 82 per cent less water and produces 88 per cent less greenhouse gas emissions compared to traditional chicken.
The company worked with chefs to perfect the product, because “if chefs are happy with Tindle, then we’re very sure customers will be too,” says Jean Madden, chief marketing officer of Next Gen Foods. She adds that it is easy to work with and versatile to be used across a multitude of cuisines and dishes, so chefs can get creative when developing new menus.
Tindle Katsu Curry by Prive
Foodies in Singapore will be the first to try this new generation of chicken. Tindle Thy launches exclusively on Mar 18 at 11 restaurants including Three Buns, The Prive Group, Ebb & Flow Group and more.
Look forward to dishes such as Prive’s Tindle Katsu Curry, Adda’s Butter Tindle Pot Pie, Empress’ Sesame-crusted Lemon Tindle, and The Market Grill’s Tindle Chicken Strudel.
More information available here.
