Already delighting diners with its cuts and pulled “meats” at eateries such as The Dragon Chamber, Privé and Grain Traders, alternative protein brand Green Rebel will hit supermarket shelves later this month. Plant-based and free of MSG, preservatives and refined sugar, the easy-to-reheat dishes include familiar delights such as Chick’n Satay with Jakarta-style taichan sambal and Beefless Rendang marinated in delicious Padang-style rendang curry.
Singapore is the first country outside Indonesia to serve up Green Rebel, which was launched in 2020 by business and life partners Max Mandias and Helga Angelina Tjahjadi, founders of Burgreens, Indonesia’s largest vegan restaurant chain. Backed by prominent agri-food tech VCs (Unovis, Better Bite Ventures), food conglomerates (CJ Group) and even a Netflix star (Singapore-born Kane Lim of Bling Empire) the pair are also set to launch their clean label foods in Malaysia, Philippines, South Korea and Australia later this year.
Mandias, Green Rebel’s Chief Innovation Officer, reveals how his proprietary emulsion technology is able to recreate the fibres and juiciness of meat, and why it’s just as perfect for wok-frying in sauce or for steamboat.