Impossible Foods Makes International Debut In Hong Kong :: 테마여행신문 TTN Theme Travel News Korea

Impossible Foods Makes International Debut In Hong Kong: 2018.04.28 19:44 입력

<div><table id="news_image" class="center" align="center" width="400"><tbody><tr><td><img src="http://themetn.com/PEG/15249122462972.jpg" width="400" align="absmiddle"></td></tr></tbody></table> </div><div>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.</div> Chow is a Toronto native who trained and worked in Bangkok, Los Angeles and Boston. She gained fame in Hong Kong's renowned street food markets and helped to transform Hong Kong into a foodie destination. Chow has also represented Hong Kong at food festivals such as "Omnivore" in Paris and Shanghai. Starting tomorrow at Little Bao, 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$. The "Impossible XinJiang Hot Pocket" -- another popular Chinese street snack -- will debut at Happy Paradise, served with pickled daikon and XinJiang spices, for 88 HK$. "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." Another award-winning chef in Hong Kong, Uwe Opocensky earned his culinary reputation working in restaurants such as Spain's El Bulli, voted the best restaurant in the world. He recently spent a decade as Executive Chef at Hong Kong's Mandarin Oriental -- considered one of the city's finest establishments -- overseeing 10 restaurants and bars and collecting Michelin Stars in three of the venues. He left the hotel in 2016 to join Beef & Liberty as Group Executive Chef, now lauded as Hong Kong and Shanghai's best hamburger, and is also chef at his own restaurant Uwe. The seven restaurant group is a modern homage to 18th century "beefsteak clubs," reincarnated for modern tastes with a focus on natural ingredients and sustainable operations. Popular with both natives and expats, Beef & Liberty uses only hormone- and antibiotic-free beef from the Scottish Highlands -- ground in-house -- and also purifies and carbonates its own drinking water to reduce the amount of water imported (and glass bottles wasted) into Hong Kong. Beef & Liberty will 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. "We're positive that our guests are going to love the Impossible and feel good about eating it at the same time." Starting today, the Impossible will be available in Hong Kong on a limited and exclusive basis through Classic Fine Foods (<a href="http://www.classicfinefoods.com/" data-saferedirecturl="https://www.google.com/url?hl=ko&q=http://www.classicfinefoods.com/&source=gmail&ust=1524998275391000&usg=AFQjCNGMp1vW_Eoq4SbHHB82_hDMtG8bTg" rel="noreferrer" target="_blank" style="color: rgb(17, 85, 204); font-family: arial, sans-serif; font-size: 14px;">http://www.classicfinefoods.com/</a> ) -- Asia's leading importer and distributor of fine foods. The group specialises in sourcing, importation, storage, marketing and distribution, and has been operating throughout Asia and Europe since 2001.