Plant-Based Impossible Burger Comes to Menu at Hong Kong ‘Luxury’ Hotels


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Plant-based Impossible Burger will be launched on the menu at three of Hong Kong’s leading luxury hotels.

As part of the galette’s continued presence in the region, it is now served at the ICON Hotel, Grand Hyatt, and InterContinental Grand Stanford.

Hong Kong is the first place outside of the United States to introduce the Impossible Burger, which contains a plant-based “heme” ingredient to give it the tang and juiciness of animal meat. It made its Hong Kong debut last month at Chef May Chow’s Little Bao and Happy Paradise restaurants and Chef Uwe Opocensky’s Beef & Liberty.

‘Warm welcome’

Dr. Patrick O. Brown, former professor of biochemistry and researcher at the Howard Hughes Medical Institute at Stanford University, is the CEO and founder of Impossible Foods. He said: “We were very pleased with the warm welcome and support from Impossible in Hong Kong.

“As the first market outside of the US, it was an enlightening experience to see such positive reviews from diners and we really can’t wait to launch the next one at some of the best hotels and restaurants in town.”

The Impossible Burger is currently served in nearly 2,000 restaurants in the United States and Hong Kong, including independent and economy chain White Castle. Depending on the brand, the patty is usually served as part of a burger, but the “meat” can fit a wide range of dishes, including dumplings, noodle bowls, tacos, meatballs and breakfast sandwiches.

Maria is a news and reporting editor for Plant Based News. As a former magazine editor, journalist and news editor, her work has been published by The Guardian, The Huffington Post and various regional newspapers, as well as Vegan Life magazine and the Vegan Trade Journal. She has interviewed a wide range of people, from Prime Ministers to writers, activists, pop stars and actors, and enjoys the diverse range of topics writing for PBN allows her to tackle. She was previously editor-in-chief of Plant Based News for over 3 years. More from Maria Chiorando

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