Impossible Foods makes international debut in Hong Kong
Little Bao and Happy Paradise will be amongst the first to serve the Impossible in Hong Kong.
The Impossible Foods is launching its plant-based meat in Hong Kong at some of the city's restaurants: Little Bao, Happy Paradise, and Beef & Liberty.
Started in 2011 by Stanford biochemistry professor and former pediatrician Dr. Patrick Brown, Impossible Foods makes meat, fish and dairy directly from plants — with a much smaller environmental footprint than those from animals. The company said they use modern science and technology to create wholesome food, restore natural ecosystems, and sustainably feed a growing global population.
Hong Kong is the first place outside of the United States to feature the Impossible Burger. Starting April 19, Hong Kong diners will be able to try the product as a traditional burger and as the central filling of savory street food.
"We're humbled to launch with spectacular chefs in one of the world's most dynamic restaurant hotspots," said Brown, CEO and Founder of Impossible Foods. "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."
Chef May Chow, named Asia's Best Female Chef in 2017 by The World's 50 Best Restaurant awards, heads Little Bao and Happy Paradise -- 21st century takes on traditional Cantonese diners. Chow and her team will serve the "Impossible Bao," a traditional sandwich made with Impossible meat, black pepper teriyaki sauce, salted lemon kombu salad, and fermented tofu sauce, between two house-made steamed buns -- on menu for 118 HK$. The "Impossible XinJiang Hot Pocket" - another Chinese street snack - will debut at Happy Paradise, served with pickled daikon and XinJiang spices, for 88 HK$.
"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."
Beef & Liberty will also serve the "Impossible Thai Burger," with chilli, coriander, mint, basil, spring onion, soya mayonnaise, crispy shallots and garlic, for 135 HK$. The restaurant group will also feature "Impossible Chili Cheese Fries," with chili, cheddar cheese, spring onion and sour cream over their "Liberty" fries, for 62 HK$.
"We are obsessed, in a good way, with burgers and doing what we can for the environment. We love the way that the Impossible Burger has created new excitement in the global burger scene and opportunities to be more sustainable," said Beef & Liberty's executive chef Uwe Opocensky.
