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The high-tech plant-based Impossible Burger will launch in Gordon Ramsay‘s Singapore restaurant Bread Street Kitchen tomorrow.

Ramsay’s eatery is just one of the award-winning outlets that will serve the patty, which is expanding throughout foodservice locations in Asia as part of Impossible Foods’ growth.

Other restaurants putting the patty one the menu include Adrift by David Myers, CUT by Wolfgang Puck, Empress, Park Bench Deli, Potato Head Singapore, Privé Orchard, and Three Buns Quayside.

Gordon Ramsay’s plant-based burger

Ramsay’s Bread Street Kitchen, which serves casual British European fare, will offer the patty in multiple dishes.

These are The Impossible Flatbread ($24); The Impossible BSK Burger ($25); and The Impossible Wellington ($39), a spin on Bread Street Kitchen’s iconic Beef Wellington.

“Singaporeans are blessed with and obsessed with great food,” Pat Brown, CEO and Founder of Impossible Foods, said in a statement. “They’re among the world’s most demanding gourmets – and I’m sure the region’s chefs will rise to the occasion and create the world’s most imaginative Impossible dishes yet.”

Maria Chiorando

Maria is the editor of Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle.