WE CRAFT THE DELIBERATELY DIFFERENT
Sashimi was banned. Fermentation was feared. The future of food is rarely constrained by old rules — food as we know it, doesn’t need to be the way we know it.
Working at the intersection of culinary imagination and science, what arrives at the table is not farm to fork — it's Forged.
Unbound to what was known before, our meats are a nod to the future of food, and are unlike anything tasted before.
Wild hare scallops. Smoked eel tendon. Amber quail tuna.
Deliberately different flavour and texture combinations once unimaginable, now possible.
- Forged Brûlée with Forged Parfait, Port Jelly, and Cognac Poached Morels_
- Forged Gras Uramaki Sushi with Spring Onions and Sesame Seeds_
The finest the animal kingdom has to offer, artisanally grown for the perfect cut.
While animals don’t exist for the sole purpose of being eaten, we intentionally make meat for this very reason.
And also to be delicious.
Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess.
Or maybe only the elements that afford foie gras its fatty, silken tenderness, with a whole new depth of flavour.
Fusions of inconceivable flavours and unprecedented textures, now just a mouthful away.
We handcraft the way meat tastes at the cellular level.
Meticulously searching through nature, we found with cultured Japanese quail we are able to create a rare pairing — a rich umami flavour with a weightless, melt-in-your-mouth tenderness.
Beginning with a small animal sample, we handpick only the finest cells — carefully isolating them for their unique ability to carry the delicate flavour notes that make our meats so unique.
Over a 79-day culturing process, our meats are grown and small-batch harvested into meat with entirely unexpected flavours. Never before seen, tasted, or plated meat; with new flavour and texture profiles made only for salivation.
At the intersection of science and culinary imagination, our team of chefs, scientists, engineers, and foodies are working to create rare, deliberately different meats.
Our first flavours, Forged Parfait and Forged Gras, are now available exclusively at selected restaurants across Singapore and Hong Kong.