A steaming bowl of fishball noodles is a staple for many Singaporeans. With this new brand of plant-based fishballs and fishcakes, it means that more Singaporeans of various diets can indulge in this comfort food. But does it live up to the taste?
When it comes to vegan and vegetarian-friendly alternatives, I’ve only come across plant-based red meat options such as minced ‘beef’ and ‘pork’, which is mainly catered for the Western palate. To have a plant-based alternative that’s catered more towards Asian tastes as fishballs and fishcakes was surprising.
The brand behind this vegan-friendly line of products is OsomeFood, whose founder Jason Fong shared that he started delving more into plant-based food after becoming a flexitarian.
OsomeFood is not his first food venture though. He founded the now-defunct Frunatic, a fine-dining restaurant that served plant-based cuisine.
As he reckoned a plant-based product that resonated better with the typical Singaporean, might fare better, he set up OsomeFood and decided to produce fishballs and fishcakes.
OsomeFood’s fishballs and fishcakes are made from mycoprotein, which is an extract of fermented fungi that is high in protein. Other than having no traces of meat, they are also free from gluten, soy, dairy, GMO, artificial colourings, preservatives and cholesterol — not your run-of-the-mill gluten heavy vegetarian alternatives that are typically found.
The company claims that these are healthier than your typical fishballs and packed with more protein.
Having tried vegan options such as Impossible meat, which taste very similar to their non-plant-based counterparts, I was eager to see how OsomeFood’s fishballs and fishcakes would fare.