More than anyone else, Derrick Ow, the executive chef of Vineyard at Hortpark, understands the need to eat well. He has suffered from gout attacks since age 16—until he was introduced to a plant-based diet. The menu at Vineyard showcases his love for alternative meats with healthy and tasty dishes such as the Beyond Meatballs al forno, which he prepares in the same way as he would with regular meatballs al forno. The alternative meat, which is created with the same ingredients as Beyond Sausage, is first blended with a mix of homemade herbs and spice, formed into balls and deep-fried to retain their shape. These are then bathed in a rich and tangy tomato sauce and baked with vegan mozzarella cheese for an extremely indulgent finish. The dish is topped with wild rocket for an extra nutty bite.