It looks like chicken, it smells like chicken and, what do you know, it tastes like chicken.
You would never guess that the piece of meat in front of me did not come from a farm. It was made in a laboratory on an industrial estate just a few miles down the road.
I’m in Huber’s Butchery and Bistro in Singapore, which is the only restaurant in world to have so-called cultivated meat on the menu.
Feedback from customers has been “phenomenal”, according to the restaurant’s owner.
