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A chef at Wolf Burgers in Singapore prepares a Future Burger, made with alternative protein.

'Fake meat' starts to tempt Asia's carnivores

Unsustainable eating habits challenged by new breed of 'dirty vegan' products

PETER GUEST, Contributing writer | Singapore

SINGAPORE -- In Singapore's vibrant Chinatown district a line of cheerful plastic pigs was installed ahead of the Lunar New Year, facing a row of shop windows garlanded with bak kwa -- a type of sweet pork jerky so wildly popular at this time of year that long queues form outside the better-known outlets.

Chinatown is the epicenter of Singapore's largely carnivorous food culture. In its concrete hawker centers, stalls are hung with whole roasted ducks and chickens; in the back streets, curb-side restaurants serve every part of the pig. It is a bold place to start an experiment in eating differently, but here, just off South Bridge Road, the founders of one of Singapore's handful of vegan restaurants have chosen to establish a beachhead.

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