There’s a brand new hen on the town. Its title is Quailia.
Often known as ‘Coturnix Fornax’, Quailia is described as “a completely new animal in contrast to another on this planet”.
However in contrast to its different feathery counterparts, Qualia “serves just one goal”, in line with its creators, and that’s “to be totally scrumptious”.
That’s as a result of Quailia is a cultivated meat, created from the cells of the Japanese quail hen. Developed by cell-based meat firm Vow and marketed beneath the model title Solid, Quailia was created utilizing cell-culturing know-how.
“It’s completely different to what you may anticipate for a brand new product or model launch, and intentionally so,” clarify George Peppou, CEO & founding father of Vow, and Jasper Veen, enterprise operations lead at Vow, when requested why they selected to create Quailia.
“With Solid, we’re not simply launching a model, we’re additionally launching an concept – that meat as we all know it, doesn’t must be the best way we all know it. Cell culturing know-how isn’t only a new method to create the meats we already know – it permits us to create meals that beforehand didn’t exist, that you just can’t get in nature. Quailia is a illustration of this concept – a fictional creature that embodies the limitless prospects of cultured meat.”
Breaking away from standard advertising and marketing methods for cultivated meats, Solid is introducing Quailia not as typical meat items however as Solid Parfait, a consumer-friendly product tailor-made for the market. Serving because the flagship in a sequence of upcoming releases in Singapore, Solid Parfait embodies a rendition of basic poultry liver parfait or pate.
In essence, Quailia is made solely of Solid Parfait, which is created utilizing cell-culturing.
The duo clarify: “Beginning with a small pattern of cells from a Japanese quail, we meticulously recognized and remoted these contributing to its style and texture. After finding out the cells to find what vitamins and setting they thrive in, the cells had been moved to a stainless-steel tank just like these present in a brewery – to emulate the pure development situations wanted to flourish. Our workforce of expert cooks then took these cells and combined them with different elements to create Solid Parfait.”
Having assessed the product and concluded that it’s secure for human consumption, the Singapore Meals Company (SFA) has permitted it on the market. Singaporean gastronomes would be the very first on this planet to style Solid Parfait at an unique dinner sequence – Solid at Mandala Membership – held at its Japanese eatery Mori inside Mandala Membership from April 12 to April 27, 2024.
Right here, we converse to each George and Jasper to study much more about Quailia, the Solid Parfait, and what diners anticipate from the tasting expertise at Mandala Membership.
That is the primary product from Solid, so why Solid Parfait?
To introduce the world to Solid, we wished to create one thing wildly scrumptious and beforehand unachieved – a meat we haven’t seen on our plates earlier than. We wished to create one thing that you could’t get in nature, displaying the limitless potential of cultured meat.
With Solid Parfait, our ambition was to carry a flavour and texture mixture collectively you couldn’t get wherever else – a pleasant contradiction that’s each wealthy and delicate directly. It has a wealthy umami flavour, however with a weightless, melt-in-your-mouth high quality. It’s a pairing in contrast to the rest. We’re very proud to have achieved this.
Famend chef and proprietor of Tippling Membership, Ryan Clift, has collaborated with Solid for 2 years. How did this collaboration affect the event of Solid Parfait, and what insights did Chef Clift carry to the desk?
Chef Ryan Clift is a chef we deeply admire and respect. We’ve got collaborated with Chef Ryan over the past two years to create Solid Parfait.
What can diners anticipate from this tasting expertise at Mandala Membership, and the way do you envision Solid Parfait impacting the culinary panorama?
In an intimate seating of solely fourteen, visitors will expertise a seven-course omakase menu that includes Solid Parfait, curated by MORI’s Head Chef Chun Hong La and Solid Chef Adem Kurcan.
Diners can anticipate dishes like a savoury cannoli crammed with Solid Parfait and served with Black Pearl caviar; the ‘Hokkaido Wagyu Sando’ – a milk bun topped with A5 Hokkaido Wagyu and Solid Parfait; and the signature ‘Solid Brûlée’ – Solid Parfait layered with port jelly and cognac-poached morels, completed with hardened caramelised sugar. It’s a eating expertise in contrast to the rest in Singapore, or the world.
With Solid pioneering the creation of solely new meats, what future improvements or merchandise do you foresee for the model?
At Solid, our imaginative and prescient is a world the place meals has limitless prospects. We exist to redefine the way forward for what and the way we eat, and are creating a completely new class of meals that isn’t restricted by what nature has to supply. With cell culturing know-how, we’ve the chance to create new merchandise, ones which are intentionally completely different from what’s accessible as we speak. With Solid Parfait, we’re simply firstly of what is going to be an thrilling future, for us and plenty of others.
Supply: Her World