Review: Plant-Based Chicken TiNDLE Burgers at Potato Head


Riding the wave of interest in meat substitutes in Asia, plant-based chicken Tindle debuted in Hong Kong last month after launching in Singapore earlier this year.

Created by Singaporean food technology start-up Next Gen, Tindle, stylized capriciously as TiNDLE, uses less soil and water and produces fewer greenhouse gas emissions than traditional chicken, according to the society.

It’s now available at 16 restaurants across Hong Kong, including the 2 Michelin-starred Bo Innovation, Second Draft Craft Beer Bar, Cupping Room, and the joint 404 Plant bagel, featured in dishes ranging from Chicken to Orange to fried rice through the croquettes.

Coconut tried Tindle during a media tasting at Kaum, the Indonesian restaurant in Potato Head in Sai Ying Pun, last week.

An excitable vegan friend in tow and a cocktail four on a three-to-three alcohol scale (according to the Potato Head beverage menu) in hand, this Coconut editor was very keen to try a chicken addition to a plant-based market dominated by beef and pork substitutes.

Potato Head offers two burgers with the alternative to meat, TINDLE Kiev and TiNDLE Hustle.

TiNDLE Kiev at Potato Head. Photo: Coconuts Media

Decidedly the most indulgent of the couple, the TINDLE Kiev includes a fried ‘chicken’ patty, with roasted garlic, miso, pickled onions and truffle aioli adding a nice touch. The Tindle alone was cleanly fried and its texture resembled chicken quite closely. The “meat” itself is quite bland, offset by the punchy flavors of all the other ingredients.

the TiNDLE Hustle uses a seared patty, so it was easier to determine its taste and texture without the crispy distraction of its Eastern European counterpart. The “chicken”, we can confirm, is rather bland (but at the same time, isn’t it all chicken?), Although its texture does earn points for being tender and not at all chewy, which the meat tends to be overcooked when overcooked.

TiNDLE Hustle at Potato Head.  Photo: Coconuts Media
TiNDLE Hustle at Potato Head. Photo: Coconuts Media

With kung pao ketchup, ginger soy milk mayonnaise and crushed cashew nuts among the other ingredients of the TiNDLE Hustle, the burger got a thumbs up from the aforementioned vegan friend. According to its menu, the burger also consists of “inferno sauce”, but said sauce was at most a modest level of spice.

It was, however, slightly disappointing to learn that the hamburger buns contained eggs and weren’t vegan, given that everything else in the burger literally was.

Read more: Boss Kitchen: meals designed by nutritionists and delivered to your door

Overall we enjoyed TiNDLE and found the burgers to be a satisfying and filling meal. Sandwiched between all of the burger’s other tasty ingredients, the “meat” was virtually indistinguishable from the real deal. We can’t wait to try more Tindle dishes and hope this inspires more conscious eating habits in the city.

If burgers aren’t quite your thing, Tindle has also been made into Garlic Mushroom Fried Rice at Gaijin, “Chicken” Fried Wonton at Uma Nota, Sichuan Tacos at Bo Innovation and more. again. Check out the full list on Tindle’s website here.

Editor’s Note: Our editor received an invitation from the media to try TiNDLE as part of its launch in Hong Kong. However, TiNDLE had no editorial involvement or supervision in this article. Read our editorial policies here.

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