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.
The meat's creator - California-based Eat Just - says it is ethical, clean and green - with no compromise on taste. Billions of dollars are being poured into the industry, but huge question marks hang over its viability as anything beyond a novelty.
Ever since the first lab-grown burger - which cost a mere $330,000 (£263,400) to create - was unveiled in London in 2013, dozens of companies around the world have joined the race to bring affordable cultivated meat to the market.
So far, only Eat Just has managed to get its product approved for public sale after regulators in Singapore - the only country in the world to allow lab-grown meat to be sold - gave its chicken the green light in December 2020.
But it is still nowhere near being widely available. Cultivated chicken nuggets were briefly on the menu at a private members' club in 2021.
That partnership lasted a few months and this year Huber's has started offering a chicken sandwich and a chicken pasta dish to the general public - albeit only once a week with limited dining slots available.
"Cultivated meat is real meat, but you don't have to slaughter an animal," says Josh Tetrick, chief executive of Eat Just, who spoke to the BBC from San Francisco. "This way of eating makes sense for the future," he says.
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