Sashimi was illegal for our parents.

Fermentation was feared 15 years ago.

The future of food is rarely constrained by old rules — food as we know it, doesn’t need to be the way we know it.

Unconstrained by tradition or the limits of nature, Forged is the story of meat rethought.

We make deliberately different meat.

Rather than replicate what has come before, by nature or others, Forged rewrites the rules of food — creating entirely new meats in a crafted process called cell culturing.

Quail bone marrow. White meat wagyu. Umami shark fin. Game caviar.

Flavour profiles and texture combinations once unimaginable, now possible.

Unbound by the limits of traditional farming, our meat is a nod to the future of food, and it's unlike anything you’ve ever tasted. What arrives to your table is not farm to fork — it's Forged.

While animals don’t grow with the intention of becoming food, we make meat with one purpose – to be delicious.

We take the finest the animal kingdom has to offer and make never-before-plated meat. Innovating, not imitating, to create new culinary experiences.

Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess. Or maybe only the elements that afford foie gras its fatty, silken tenderness, with a whole new depth of flavour.

Forged can.

We handcraft the flavour of meat at the cellular level.

Meticulously searching through nature, we found with cultured Japanese quail we are able to create a rare pairing – a rich umami flavour with a weightless, melt-in-your-mouth tenderness.

Beginning with a small animal sample, we handpick only the finest cells — carefully isolating them for their unique ability to carry the delicate flavour notes that make our meats so unique.

Over a 79-day culturing process, our meats are grown and harvested in small-batch quantities.

The result? Flavours you, quite literally, cannot get anywhere else on Earth.

Addressing the sustainability of cultured meat is a complex, ongoing journey. While the path to full sustainability is within reach, we’re practicing our ‘acting before speaking’.

At Forged, our priority is crafting high-quality, premium flavours while minimising our environmental footprint every step of the way.

As we continue to grow, our commitment is to push this impact closer to zero, striving for a future where sustainability and quality are never at odds.

At the intersection of science and culinary imagination, our team of chefs, scientists, engineers, and foodies are working to create unique dining experiences – ones never previously achieved.

We’re excited to share our first flavour, Forged Parfait, with you available at selected restaurants in Singapore.