California-based food company Impossible Foods made its international debut this week at Little Bao, Happy Paradise, and Beef & Liberty—three Hong Kong-based restaurants operated by world-renowned chefs. “We’re humbled to launch with spectacular chefs in one of the world’s most dynamic restaurant hotspots,” Impossible Foods CEO Patrick Brown said. “We’re confident that Hong Kong—Asia’s crossroads of ideas and influences, both modern and traditional—will be home to the most innovative Impossible recipes yet.” At Little Bao, chef May Chow—who holds the title of Asia’s Best Female Chef 2017—will serve the Impossible Bao, which features black pepper teriyaki sauce, salted lemon kombu salad, and fermented tofu sauce and is served between two housemade steamed buns. Happy Paradise, which is also helmed by Chow, will serve the Impossible XinJiang Hot Pocket, a plant-based version of a popular Chinese street food snack. “Hong Kongers demand to be on the bleeding edge of global culinary trends,” Chow said. “The Impossible Burger is delicious, versatile, and perfectly timed to take this city’s world-class restaurant scene by storm.” At hamburger restaurant Beef & Liberty, acclaimed chef Uwe Opocensky will serve the Impossible Thai Burger made with chili, coriander, mint, basil, spring onion, soy-based mayonnaise, crispy shallots, and garlic, along with dairy-based dish Impossible Chilli Cheese Fries. Last week, the Impossible Burger debuted at 140 locations of fast-food chain White Castle, and a petition launched this week to add the plant-based burger to the menu at McDonald’s has received more than 25,000 signatures. Competing “bleeding” plant-based patty Beyond Burger made its debut in Hong Kong last year at vegan-friendly grocery chain Green Common, has plans to expand distribution to the United Kingdom this year, and will soon reach Germany with the help of meat-centric food distributor PHW Group.
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