Impossibly good vegan burgers

Top News | Tracy Hu 24 Apr 2018

Tycoon Li Ka-shing is a fan of plant-based meat, says his long-time companion Solina Chau Hoi-shuen.

Speaking at yesterday's launch of Impossible Burgers in Hong Kong, Chau said vegan meat is cholesterol-free and contains more protein than its animal equivalent.

Li, she added, has been eating plant-based beef in the last two years and its equivalent of beef dumplings are his favorite.

Manufactured and cooked in an eco-friendly and sustainable way, the plant-based burgers are developed by Impossible Foods, a California startup that has raised US$214 million (HK$1.67 billion) in the past 18 months.

The beef contains a special ingredient - heme - which contributes to the characteristic taste of meat and is the essential catalyst for all the other flavors when meat is cooked. Other ingredients are water, wheat protein, potato protein and coconut oil.

Impossible Foods was started in 2011 by Stanford biochemistry professor and former pediatrician Patrick Brown and now has a network of over 1,400 outlets in the United States. Apart from Chau's Horizons Ventures, which has invested in multiple rounds of financing since 2014, the company is backed by billionaire Bill Gates, Google Ventures, UBS, Viking Global Investors, and Temasek.

Since last week, the burgers have been served at Little Bao, Happy Paradise, and Beef & Liberty, in a team up with award-winning chefs May Chow and Uwe Opocensky.

"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," said Brown.

Chef Chow and her team have launched "Impossible Bao," a sandwich made with Impossible meat, black pepper teriyaki sauce, salted lemon kombu salad, and fermented tofu sauce for HK$118 each.

Search Archive

Advanced Search
October 2020

Today's Standard

Yearly Magazine

Yearly Magazine