GOOD Meat to launch cultivated chicken cell satay on May 20
The chicken satay will be available at a Michelin-plate hawker Keng Eng Kee.
GOOD Meat will be launching satay made with cultivated chicken cells at Michelin-plate hawker Keng Eng Kee (KEK) on May 20.
The company is known for creating healthier and more sustainable food, and this will be the first time the chicken satay is served to the public.
KEK is a popular family-run hawker store that was founded over 50 years ago. It will be serving the world’s first GOOD Meat cultivated chicken cell satay for as part of a three-day pop-up.
The pop-up will also feature a special guest, Chef Francis Mallman, who is famous for open-fire cooking and runs nine restaurants, seven of which are in South America.
Despite being known for cooking whole animals on a fire pit, Mallman now supports GOOD Meat’s approach of producing meat from animal cells rather than slaughtered livestock.
He has also become one of the world’s popular advocates for cultivated meat alongside José Andrés, a world-renowned humanitarian chef.
“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,” said Mallman about GOOD Meat.
GOOD Meat’s collaboration with KEK and Mallman is part of a series of pop-ups that GOOD Meat has organised in 2022 to put the spotlight on Singapore’s hawker stalls.
This will be their second pop-up, with the first earlier this year with Loo’s Hainanese Curry Rice, a family-run business of 74 years.