On the menu of the newly-opened Somma is an unassuming tortellini dish concealing an unexpected surprise. The broth is unique, trading the typical chicken or beef base that one would see in classic dishes from Northern Italy for a vegetable- and hay-infused stock. But the real revelation comes when you bite into one of the delicate parcels.
Inside, you’ll find something entirely unlike anything you’ve ever tasted before. Its texture is reminiscent of the silky melt-in-your-mouth quality of a parfait, but it packs the nuanced umami of Japanese quail. This is the Forged Parfait, a new product from cultured meat brand Forged that is shaking up the local dining scene.
Through a brilliant 79-day culturing process in which meat is grown and harvested in small batches from carefully selected cells in nature, Forged handcrafts the way meat tastes at a cellular level. The result? A new food that the world has never seen before—created through innovation, driven by ethical consumption and sustainability, and most importantly: a memorable flavour bomb.
“We make meat unconstrained by tradition or the limits of nature, allowing us to create entirely new eating experiences,” explains CEO and founder of Forged George Peppou. “Rather than replicating the meat we know today, we use a process called cell culturing. This allows us to make meat that is deliberately different, with new flavour profiles and textures made for one purpose—to be utterly delicious.”
Indeed, the most exciting thing about Forged Parfait is how it is already opening up countless new possibilities for some of the top chefs and buzziest restaurants in Singapore. “I resonate closely with Forged’s vision to revolutionise the way we eat and how our food systems evolve, creating new opportunities to offer products that is also kind to the environment,” shares chef-owner of Somma, Mirko Febbrile. Also the mind behind the beloved Fico, Febbrile is best known for the fresh spin he brings to comforting, familiar Italian flavours. “To me, Forged Parfait a shining example of what it means to constantly push boundaries and find innovative ways to ensure the sustainability of our planet.”
Besides Somma, you’ll spot Forged Parfait on the menus of restaurants like Fiz and Fura, each showcasing the ingredient in different, epicurean ways.
At Fura, A Quail Walks Into A Bar is a delicious amalgamation of torched Forged Parfait with crispy hazelnut biscuit, dill cream, malt apple gel and a caramelised onion tuile. “Forged’s ethos aligns with Fura’s seamlessly. The title of our menu is ‘A Journal of Future Food’ and features ingredients that are in abundance, invasive or prevalent so we can utilise and help rebalance our ecosystem,” shares co-owner Christina Rasmussen. Previously the head forager at three-Michelin-starred Noma and then the general manager of plant-based conscious dining group Ark Collection, Rasmussen understands, better than anyone else, how creativity and sustainability go hand-in-hand when it comes to food. “All of the ingredients we use must align with our future food motto, which Forged does perfectly.”
Meanwhile, at Fiz, a reimagined kaya toast incorporates Forged Parfait, caviar, century egg and caramelised coconut kaya on golden toast. “It’s a luxurious twist on a beloved Singaporean dish, bringing together both nostalgic flavours and modern innovations,” says chef-owner Hafizzul Hashim. Weaving Southeast Asian traditions into the contemporary dining landscape, his food is a celebration of the complexity and diversity in the region’s cuisine. “I wanted to bring Forged Parfait onto my menu because it aligns with our philosophy of blending tradition with modernity. The unique flavour of the cultured Japanese quail adds a new dimension to the dish, allowing us to offer something truly innovative while maintaining a connection to familiar, local flavours.”
Already, with just one flavour, Forged is reshaping the way we think about food. As the brand continues to grow, its next product, Forged Gras, is soon to be available in selected restaurants across Singapore. Marrying the sublime texture of foie gras with the subtle, gamey flavour of quail, there is no doubt that it will inspire chefs to create even more magic on their menus—and lead to more groundbreaking change in the dining scene.
With cell culturing, Peppou muses, the possibilities are truly endless. “Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess. Or the bits that give foie gras its fatty, melt-in-your-mouth texture, and a whole new depth of flavour. With a bit of imagination and creativity, cell culturing makes all of this possible,” he concludes. “This is just the start of an entirely new category of food, and we’re excited to be at the forefront of it.”
Make a reservation to a restaurant serving Forged Parfait at forgedbyvow.com.
