Impossible Foods is launching its plant-based meat on Thursday, 7 March, with a variety of dishes available at eight restaurants throughout Singapore.

Singapore is considered one of the greatest food destinations worldwide. It’s the first Asian city to host The World’s 50 Best Restaurants awards. Influenced by its geography and rich history, Singapore is famous for its abundance of Michelin-starred establishments and its bustling “hawker” street-food culture.

On 6 March, from 6 to 10 PM, Impossible Foods will host the first public preview of its plant-based meat for the first 500 people who come to the world-famous Lau Pa Sat Festival Market. Dishes will be served at Lai Heng Fried Kway Teow and Sunny Viet Vietnamese Cuisine. In addition, My Coffee Shop, a restaurant within Lau Pa Sat, will be transformed into an Impossible pop-up for one evening only, featuring the Impossible Burger by Chef Andrei Soen of Park Bench Deli and the Impossible Crispy Pancake with Chinese Chives by Chef Ricky Leung of Empress.

Starting 7 March, Impossible Foods’ flagship product will go on the menu at the following restaurants: Adrift by David Myers, Bread Street Kitchen by Gordon Ramsay, CUT by Wolfgang Puck, Empress, Park Bench Deli, Potato Head Singapore, Privé Orchard, and Three Buns Quayside.

Earlier this year, Impossible Foods launched its first product upgrade at the International Consumer Electronics Show (CES), where “Impossible Burger 2.0” took home the show’s highest honours, including the “Most Unexpected Product,” “Best Product Launch,” and “Triumph of Food Engineering.”

Based in Redwood City, Calif., Impossible Foods uses modern science and technology to create wholesome and nutritious food, help restore natural ecosystems, and feed a growing population sustainably.