The Impossible Burger, served on a vegan bun, topped with gouda, onions and pickles
California-based Impossible Foods is offering its award-winning, plant-based meat at three of Hong Kong’s top-ranking hotels, namely Hotel ICON, Grand Hyatt Hong Kong, and InterContinental Grand Stanford Hong Kong.
The neighboring region is the company’s first market outside the US.
It made its debut in Hong Kong last month at Chef May Chow’s celebrated restaurants Little Bao and Happy Paradise, as well as Chef Uwe Opocensky’s Beef & Liberty.
The Impossible, which develops plant-based meat and dairy products, is served in nearly 2,000 restaurants across the United States and Hong Kong.
The majority of these restaurants serve the Impossible as a burger on a bun with traditional condiments and sides, but Impossible ‘meat’ also can be adapted into a wide range of dishes, such as dumplings, noodle bowls, tacos, meatballs, breakfast sandwiches, and more.
“We’ve been so pleased with the warm welcome and support of Impossible in Hong Kong,” said Patrick O. Brown, CEO and founder of Impossible Foods.
“As our first market outside of the U.S., it’s been an illuminating experience to see such positive feedback from diners and we’re really looking forward to launching next in some of the city’s best hotels and restaurants,” he added, as cited in a report issued by the Associated Press.
The Impossible debuted at Hotel ICON in Tsim Sha Tsui, the renowned hotel known for its design-forward elegance and sweeping views of Victoria Harbour.
The Impossible’s plant-based meat will be featured at Hotel ICON’s all-day café and brasserie, GREEN, and the open air marketplace-inspired eatery, The Market, which has just taken the award for Open Rice’s Best Buffet in Hong Kong for the seventh year in a row.
Impossible will also be added to the menu of Grand Hyatt Hong Kong’s Grand Café and The Grill; while InterContinental Grand Stanford Hong Kong will feature the “Impossible Indian Burger” at Café on M.
Impossible meat is made from simple ingredients, such as water, wheat protein, potato protein and coconut oil.
One special ingredient, heme, contributes to the characteristic taste of meat.
The company developed a sustainable, scalable, and affordable way to make heme and therefore their ‘meat’, without the catastrophic environmental impact of working with livestock.
The company engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. MDT
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