There's a new meatless item on the menu at Starbucks Singapore—Impossible Rendang Pie—and it offers a plant-forward experience of a savory pastry that's usually filled with meat. The Impossible Rendang Pie boasts a shortcrust pastry outer shell that's filled with a meatless alternative plus rendang gravy, carrots, edamame, potatoes and a hard-boiled egg. The savory pie is said to be comparable to a curry puff but with a flakier crust and meatless pieces that are comparable to small, conventional meatballs.
This new savory meatless pie is one of the additions to Starbucks Singapore’s limited-time Shiok Food Menu, which captures the local taste of Singapore. While this dish is traditionally made with beef, Starbucks Singapore states that this is just the first of many new dishes that will be plant-based.
Image Credit: Starbucks Singapore
Key Themes Behind This Trend
- Meatless Savory Pies
- Opportunity for creating innovative and delicious meatless alternatives to traditional savory pies.
- Plant-based Alternatives
- Potential for developing meatless alternatives to popular meat dishes using plant-based ingredients.
- Localization of Menu Items
- Trend of adapting global menu items to suit local tastes and dietary preferences.
Where This Applies
- Fast Food
- Opportunity for fast food chains to introduce meatless alternatives to their menu offering.
- Food Manufacturing
- Potential for food manufacturers to produce and distribute plant-based versions of traditional meat dishes.
- Restaurant
- Trend of restaurants exploring and incorporating plant-based options into their menu to cater to the growing demand for meatless alternatives.
