Expat Choice | Green Rebel's Dine-in Launch

Green Rebel's Dine-in Launch

Published - 03 April 2022, Sunday

Green Rebel, launches in Singapore offering whole-cut plant-based meat alternatives for the Southeast Asian consumer in search of a healthier flexitarian diet. Video Credit: Green Rebel Foods

Diners can experience flavours unique to the region, from plant-based Chinese classics like black pepper beef and sweet and sour pork, meatless renditions of Southeast Asian favourites like rendang and satay, and even flavourful takes on much-loved Western staples like steak and pasta.

Helga Angelina Tjahjadi and Max Mandias

Green Rebel is founded by Indonesian couple Helga Angelina Tjahjadi and Max Mandias — both longtime vegans — who are committed to democratising plant-based food by making it affordable and accessible.

Launched in Indonesia in September 2020, Green Rebel is Indonesia’s leading alternative protein startup that is revolutionising the way we approach plant-based meat alternatives — whether you’re vegan, vegetarian, flexitarian, or even a meat lover. Green Rebel is available in over 800 F&B establishments in Indonesia including Starbucks, Ikea and Dominos, and more than 100 retailers nationwide.

Sweet & Sour Green Rebel ‘Pork’

For its Singapore launch, Green Rebel has partnered with popular restaurants to offer diners here delicious renditions of popular dishes, using its products such as the bestselling Beefless Rendang and innovative Beefless Steak, as well as Beefless Chunks, Chick’n Fillet and Chick’n Karaage. Additionally, catering company Invictus Asia will also be introducing Green Rebel products into their selection of dishes.

Philly ‘Cheesesteak’ Sandwich

Privé will showcase its spicy take on two classics — the ‘Beef’ Rendang Spaghetti Alfredo ($21), with Green Rebel ‘beef’ rendang in a spicy, creamy sauce fragrant with kaffir lime leaves and cashew ‘cheese’, and Philly ‘Cheesesteak’ Flatbread Sandwich ($21) with seared Green Rebel Beefless Steak slices, charred peppers and caramelised onions. At Empress, be prepared to be wowed by meatless versions of Sweet and Sour ‘Pork’ ($22) using Sweet & Sour Green Rebel ‘Pork’ sauteed with lychee and capsicums, and Stir-fried Green Rebel ‘Beef Tenderloin’ ($24) with crispy vegan fritters and water chestnut slices in a fragrant black pepper sauce.

Philly Cheesesteak

Love Handle offers Pulled Rendang Burger ($16) using Beefless Rendang and Philly Cheesesteak ($21) with Beefless Steak slices; both are served with a mound of thick cut fries. Queen of Wok will be offering a Vegan ‘Fish’ Soup, Vegan Charcoal Steamboat ‘Fish’ Steamboat, and Vegan Tze Char set meal options in their new menu, launching in mid-April 2022.

Pulled Rendang Burger

In the coming months, Green Rebel meats will be featured in other restaurants including speakeasy restaurant Dragon Chamber, Indonesian coffee roastery and cafe Tanamera Coffee, and casual cafe Grain Traders. Green Rebel will also partner with multi-label F&B lifestyle hub, The Refectory for a special menu for the latter’s bi-monthly artisanal bazaar in late April.

Green Rebel will be distributed exclusively by leading food solutions provider, Indoguna Singapore across the city’s F&B scene, and in the months ahead, retail packs meant for home cooking will be launched for consumers.

Singapore is the first country outside of Indonesia that Green Rebel is expanding into, with Malaysia, Philippines, South Korea, and Australia slated for later this year. This expansion was made possible through an oversubscribed US$7 million pre-A round to fuel its regional/APAC expansion. This fund will be used to fuel regional expansion and development of new products, ahead of series A funding.

w. greenrebelfoods.com

s. www.instagram.com/greenrebelfoods

Comments

Alpana

05 Apr 2022 , Tue

10 comments

CONTRIBUTOR

RATED 8 / 8

Healthy, versatile, and flavoursome, Alpana Singh checks out Green Rebel’s plant-based steak, and beef rendang, and comes back impressed.

Being a busy docent at the Asian Civilisations Museum, I was delighted to learn that the attached Privé restaurant will soon be adding some new, plant-based, meat alternatives to their menu.

These offerings come from Green Rebel, an Indonesian company, owned by a young, and enthusiastic couple: Helga Angelina, and Max Mandias. Long-time vegans, with an established chain of plant-based eateries called Burgreens, in their home-country, the duo wanted to bring their delectable products to Singapore. The win is for us!

We started our brunch at Privé, with a live cooking demonstration by Mandias, showcasing his exemplary skills as a chef, and to familiarise us with the look, and potential of the product. He dished up two starters of ‘beef’ steak with mushroom Alfredo sauce, and some delicious Indonesian-style ‘chicken’ satay (he even brought some special peanut sauce from Jakarta)! Mandias showed us the ‘raw’ product, and how it would not disintegrate or crumble with heat.

The whole cuts are made out of mushrooms, non-GMO soy, and rolled oats, along with spices, and herbs. The steak, I am happy to report, was fork-tender, and beautifully flavoured, with a classic mushroom sauce. The satay was caramelised to perfection, with a smoky flavour, and had the right amount of punch, making it a great option as an appetiser, or a snack.

For the second course, we had ‘beef’ tenderloin ($24), which used meatless steak, and came with crispy vegan fritters, slices of water chestnut, and a tantalising black pepper sauce. We then sampled the absolutely delectable sweet and sour ‘pork’ ($22), which tasted like the real deal,and made a perfect pairing with a bowl of fluffy rice.

The crispy ‘pork’ pieces were cooked in the classic zingy sweet-sour sauce, served alongside strips of capsicum, and topped with a sliver of lychee. These two dishes will be available at the Chinese restaurant Empress, which is also attached to the Ancient Civilisations Museum.

The main course was a Philly ‘cheesesteak’ sandwich ($21), served with thick french fries and mesclun salad. The sandwich was gratifying and comforting, just how it is supposed to be: meaty, filling, and quite addictive. The star dish for me was the ‘beef’ rendang spaghetti alfredo ($20).

A little spicy, with the luscious rendang sauce clinging to the noodles, it featured traditional Indonesian flavours such as kaffir lime, lemongrass, and coconut flakes. The ‘beef’ pieces were tender, and juicy. I will definitely be coming back for this! Both of these remarkable dishes can be enjoyed at all Privé outlets across the island.

You can also savour some more dishes made using Green Rebel products at plant-based butcher Love Handle’s restaurant. The company endeavours to expand to more restaurants, and also aims to have wholecut pieces, available in supermarkets soon, giving patrons the option to personalise their meals.

But if you’re often on the go, fear not, pre-flavoured cuts will also hit the market, wherein you can dish up a healthy, and tasty meal in less than 20 minutes!