Treat yourself to plant-based bar bites and booze pairings at places like Potato Head Folk, Laut Collective, and Moonstone. By SAMANTHA FRANCIS.
Plant-based meat is all the rage these days, driven by growing awareness for ethical and sustainable consumption. However, they don’t just belong on the menus of healthy brunch spots and vegan restaurants.
This September, plant-based chicken brand TiNDLE is partnering with the chefs and bartenders from 10 local dining establishments to create their very own bar bites and booze pairings. Designed as both pre-dinner snack and post-dinner treat, these menus bring to light a celebratory mood just in time for the recent lifting of dining restrictions. For pre-game tunes, check out the brand’s curated Spotify playlist, which features upbeat tracks by international and local artists.
CMO Jean Madden shares: “TiNDLE is all about a ridiculously good experience, and with the recent lifting of dining restrictions, we felt that the time was right to get into a celebratory mood with the launch of TBB&B and TiNDLE Tunes. It’s been inspiring to see these amazing chefs and bartenders truly elevate the bar experience with their innovative TiNDLE dishes and drink pairings.”
TiNDLE chicken is made from texturised protein including soy, wheat gluten, wheat starch, along with other ingredients. The star ingredient is Lipi, a unique blend of plant-based fats and flavour that mimics the taste and fragrance of chicken fat when cooked.
At Three Buns by Potato Head Folk, we enjoyed a robust pairing of the TiNDLE Me Crazy Burger and the Triple Threat Cocktail. The former features a jerk charred TiNDLE Patty, that’s beautifully grilled on the outside and tender inside. I’d compare the texture to that of a crab cake. Smeared with roasted salsa, smoky mayo, slaw, scallions, and pickled chili in a toasted rice flour bun, the burger is flavourful and moreish. Drink-wise, the rum-based cocktail was a tad potent, though the addition of vanilla stout lent it a pleasant bittersweetness.
Over at rooftop bar Levant, a trio of TiNDLE dishes took centerstage, each one a creative spin on a classic dish. Like pizza, the chicken manakish came with akkawi cheese, spicy harissa, and dollops of avocado. Meanwhile, the spicy chicken sliders featured pickled bell peppers, baby Romaine lettuce, and house-made aioli. The star of the show is the simple yet delicious chicken golden goujons—deep-fried nuggets of TiNDLE chicken paired with a piquant amba mayo dip. The cocktail pairing fared better here thanks to the refreshing Athenian’s Song, a well-balanced concoction of Metaxa, Plantation white rum, spices, pandan, and mint.
What surprised me most about the plant-based chicken is how versatile it was in various cuisines, and the fact that it retained the familiar texture and flavour of the beloved meat.
Aside from Three Buns and Levant, diners can also enjoy other exclusive TiNDLE bar bites and booze pairings at places like Señor Taco, The Peranakan, Laut Collective, Moonstone, TXA Gastrobar, and more.
More information here.