Technology company Eat Just has debuted its cultured chicken satay product Good Meat at the stall of Michelin-rated Singapore hawker Keng Eng Kee.
Eat Just is a food company aiming to help people have a healthier, safer and more sustainable food system by creating cell-based meats and other alt-meat products.
The hawker offer is one of a series of pop-ups the company has organised this year to help food stalls, which were affected during the Covid-19, recover their business after the pandemic.
The cultivated satay chicken was served with cucumber slaw, peanut sauce, Singapore bee hoon (stir-fried rice vermicelli) and KEK signature tofu for $13.80 a dish.
The company says this is the first time its new product has been served to the public.
A special guest was well-known chef Francis Mallmann, famous for his ‘primal style’ of cooking, focusing on smoke, fire, salt and meat. He has featured on Netflix’s Chef’s Table and other food programs.
“I think that in 30 more years, we won’t be eating any more animals,” said the chef, who runs nine restaurants, seven in South America. He plans to introduce Good Meat at one of his eateries.
“We all know where the Earth is at, and if we close our eyes to dream on better days, we know that changes must be done,” Mallmann said.
“Good Meat has embraced innovation for business and health. I’m proud to eat their chicken and am excited to launch with them when ready in one of my restaurants in South America. We need romance in cooking and the hope of new seeds, and they are one of them.”
Meanwhile, Eat Just has been recognised as one of Fast Company’s “Most Innovative Companies,” Entrepreneur’s “100 Brilliant Companies,” CNBC’s “Disruptor 50” and a World Economic Forum Technology Pioneer.
