Vow

Singaporeans, you can now get Forged Gras island-wide 📢 with Black Cow by Sam Chua — our newest partner, serving our newest dish: the Forged Gras Don. Taking our Forged Gras, Sam is caramelising it golden in a savoury-sweet reduction, smothering it in wagyu beef, and plating it in-store and on Grab. But wait! That's right, there’s more! If seeking something a bit more more, gourmands-on-the-go can also taste the Forged Gras Kushiage, the (not-so-secret, secret) Forged Gras Handroll (the secret is it's only available only on Grab), or enjoy a Glazed Forged Gras add-on. ....and you’ll just have to order it to find out more. In fact, why not order it right now? 👀https://lnkd.in/gCSc7n3N George Peppou Dalia Adler PeakBridge Prosperity7 Ventures Blackbird Square Peg Green Queen Media

In a full circle moment (!!), enjoy Forged by Mandala Club — à la carte at POPI’s, by Executive Chef Jack Allibone. From The Square, Angler, and Simpsons to Singapore's private members club, Chef Jack now brings his craft and intentionality to the future of food: Forged (Gras and Parfait). That's right. Both Forged by Vow products. In one place. That place being Mandala Club. On the à la carte menu. And events menu. Boom. And as always (with Forged, not necessarily our industry) you can taste it right now. In fact, why not go there for lunch? Great shout. Book here mandala.club/

In 2024, Joe Fassler outlined a lot of wrongs in the cultured meat industry in — what did he just say about Vow? 👀 https://bit.ly/4gIotVv George Peppou Dalia Adler Ellen Dinsmoor Jeroen Boersma Ines Lizaur PeakBridge Prosperity7 Ventures Blackbird Square Peg Green Queen Media The Good Food Institute APAC Fast Company

Dreaming of lunch already? 🍱 It’s Friday — treat yourself to the Forged Gras Don bowl from Black Cow. Decadence delivered, on Grab https://lnkd.in/gCSc7n3N

When Chef Masa Takayama previewed Forged Gras at Bar Masa, we gave 20 New York journos an answer to the question: when was the last time you tasted something for the first time? The 13th of November was a night of “the first, guilt-free taste of foie gras”, with Chef Masa preparing a Forged Gras x Japanese degustation fit for the most discerning gourmand. Plated alongside maitake and even fish pasta, one WIRED journalist noted, “The meal was decadent—one course featurxed a mountain of black truffle—but that was mostly the point.” And Chef Masa’s eight course meal was exactly that, a decadent testament to food innovation, “I was very intrigued to know more about Forged Gras, it was fun for my team to come up with dishes that could highlight its nuanced flavour.” But why New York? Just like George Peppou says, “Just because Californians can’t do something, doesn’t mean something can’t be done.” Forged Gras, available now. Robb Report The Washington Post Ashley Day Aaron Mok Blake Montgomery Cara Buckley H. Claire Brown Gabriella Ferrigine Jordan Valinsky Justin Ocean Karla Alindahao Kimberly Chin Mark Langley Rachel Atcheson Tim Carman Wilson Rothman Tracy Wholf Dalia Adler

"Peppou is taking a leaf – or maybe a quail feather – out of Tesla’s book on how to scale up." You can read more great lines like this (about us!) in The Sydney Morning Herald https://lnkd.in/gkHncgrk David Swan George Peppou Dalia Adler Nicholas Chilton Bevan Shields

For decades, foie gras has disappeared from menus and conversations. Last week, we brought it back. Forged Gras — a foie gras made from cultured Japanese quail — made its official debut last Tuesday, and the “rich and sensuous” bite left some with a few things to say (that you can read here!). Revered as the “first public, guilt-free taste of foie gras”, Forged Gras seems to have flipped the script — breaking the taboo and inviting indulgence to reclaim its place at the table. Yum. Thanks Robb Report Tori Latham The Washington Post Tim Carman South China Morning Post SCMP Yujie Xue The Sydney Morning Herald David Swan WIRED Matt Reynolds

Cultured meat by Vow was served in six countries across four continents in the past week! 🇮🇸🇦🇺🇺🇸🇭🇰🇸🇬🇦🇿

Hong Kong, we’ve arrived – but don’t think we came empty-handed! Say hello to our newest product Forged Gras, a foie gras made from cultured Japanese quail, coming to your streets in a deliberately different way. In an eccentric izakaya hidden in the heart of Mandarin Oriental Hotel Group, Forged has launched into Hong Kong with The Aubrey. At one of Asia’s 50 Best Bars (# 10!), delight and indulge in Forged Parfait as it arrives in a shroud of sencha smoke and under a veil of chives. And for a limited time, pair Forged Parfait with Senses — a fresh take on an old fashioned, fat-washed with Forged Gras to deliver a deep, rich flavour complemented by layers of herbal notes and a touch of nuttiness from the Amontillado sherry. TLDR; So there we have it. We are in our second market, Hong Kong. Our second product, Forged Gras, pays homage to the classic — a richly satisfying fatty liver experience — but surprises with the deliberately different and subtle, clean, refined flavours of Japanese quail. And where else could we launch such a decadence, if not for The Aubrey's gilded halls at the Mandarin Oriental. Ready for you to enjoy in the clouds of Hong Kong, right now https://lnkd.in/gn-j3TAr George Peppou Dalia Adler PeakBridge Prosperity7 Ventures Blackbird Green Queen Media Square Peg

Could you run a bioreactor from a Raspberry Pi? Technically.... yes, according to Tiaan Stals (our Software Engineer Manager). But only with Vow Process Control. And then, one must ask, should you? Only time (and the article) will tell 👀 https://lnkd.in/gH8-9wtX