There’s no question that meat-free menus are all the rage now: Coinciding with the rise of alternative meat products such as the Beyond Burger, Impossible Burger and Omnipork, vegan- and vegetarian-friendly offerings are sprouting out of kitchens from Central to the New Territories. Seeking out some greens to spur your summer diet along? Check out these new menus below, from BBQ “pork” dim sum to a meat-free Italian feast.
Omnipork dim sum at Yum Cha
The porky analogue to Impossible Foods’ looks-and-tastes-like-beef product, food-tech company Omnipork is well on its way to dominating the local alternative pork market with its plant-based protein. Made from a blend of shiitake mushrooms, peas, rice and non-GMO soy, Omnipork’s trendy meat alternative — launched right here in Hong Kong by social food enterprise Green Monday — has been popping up all over town, including on the new menu at modern dim sum spot, Yum Cha.
The Insta-friendly restaurant (known for its piggy-shaped dim sum and googly-eyed hot custard buns) is jumping onboard the health craze just in time for summer with five brand-new “OMN!PORK” dishes featuring the plant-based substitute. Ground pork is swapped out in the BBQ OMN!PORK buns (HK$49) mixed with sweet sauce and fresh pineapple, and the stuffed mushrooms with minced pork (HK$89), grilled and shaped into one-bite veggie patties. Broad beans get stuffed with Omnipork and laid out four to a plate (HK$99), while radish cakes also get a remake with minced Omnipork and cabbage cakes mixed with dried bonito (HK$109). Finally, it should come as no surprise that Yum Cha is touting a new Insta-hit: the steamed minced OMN!PORK and egg white patty (HK$99) is crafted into a “Yin” symbol for a photogenic, low-cal dish engineered for Instagrammers.
Available at all Yum Cha outlets including Nan Fung Tower, 2/F, Nan Fung Place, 173 Des Voeux Road Central, Hong Kong, +852 3708 8081
Posto Pubblico goes green
Bring out the eggplant Bolognese and beet carpaccio — Posto Pubblico’s Executive Chef Jay Cataplang is going meatless with a bold new menu that eschews pork and beef for plants grown in local farms around Hong Kong. The proponent of farm-to-table cooking has scoured the outlying farms for ingredients to use in a number of new vegan and vegetarian dishes, ranging from antipasti all the way through to desserts.
Red beets are sliced thin and gussied up with Calabrian chilli, mint, pine nut aioli and red onion in the beet carpaccio (HK$109), while locally grown enoki mushrooms get fried in a tempting new starter (HK$128). For pastas, two new egg-less pastas include the homemade orecchiette (HK$158) loaded with green garlic and broccoli rabe pesto, and the eggplant Bolognese (HK$168, pictured above) with produce from Hong Kong’s own Zen Farms. Impossible Meats also makes an appearance in the Impossible Balls (HK$158), while vegans can end the meal on a high with the dairy-free banana Nutella ice cream (HK$48) with homemade sweetened vegan butter. Available á la carte for lunch and dinner starting 23 May.
Posto Pubblico, 28 Elgin Street, Central, Hong Kong, +852 2577 7160
Spring stalks at Osteria Marzia
Asparagus season is nearing its tail end, which means you’ll want to seek out the springy stalks stat if you’re a lover of the spring vegetable. A natural fit for Italian flavours, the spears serve as the prized ingredient in Osteria Marzia‘s seasonal menu highlighting different varieties of asparagus. From native white to green and even purple varieties, the delicate stalks are hand-picked from fields in Italy at the peak of ripeness and woven into elegant dishes at The Fleming’s flagship restaurant, courtesy of head chef Lisette Magampon. Try the snappy spears in the insalata di asparagi bianchi (HK$298), complemented with English pea shoots, hazelnuts and shaved Parm in a bright rhubarb vinaigrette; and the asparagi verdi (HK$268) with charred green asparagus mixed into a frittata with briny bottarga. For pescatarians, you won’t want to miss the crispy amadai fish (HK$388), an East-meets-West coastal creation where the Japanese fish is strewn with shaved purple asparagus and bathed in a sauce that’s bright with lemon and olive oil.