Impossible Foods’ faux-pork to debut in Hong Kong, Singapore restaurants
Tim Ho Wan and Maxim Group’s MX will incorporate the protein in new dishes.
Impossible Foods said its plant-based pork will be served at more than 100 restaurants in Hong Kong starting on October 4 and in Singapore later this fall.
Tim Ho Wan, notably, will be offering four new signature dim sum and rice dishes at all of its Hong Kong restaurants. Other local concepts to debut Impossible Pork in Hong Kong include Dumpling Yuan, Bloom by Wong Jia Sha and Kyoto Katsugyu.
Chinese fast food chain MX of Maxim’s Group in Hong Kong will also launch its Eggplant & Impossible Pork Casserole dish at 45 locations across the city.
In Singapore, Impossible Pork will land in November on the menus of Prive, PS Cafe, Da Paolo and Moonbow Dempsey.
Celebrity chef David Chang will also debut Impossible Pork at his Momofuku Ssäm Bar at Pier 17 in New York City.
In a blind taste test of more than 200 consumers in Hong Kong, Impossible Pork Made From Plants was preferred 54% to 46% over ground pork from pigs, the company said.
Impossible Pork is said to use up to 85% less water, 66–82% less land and generate 73–77% less greenhouse gas emissions based on an ISO conforming Life Cycle Assessment.
