Plant-Based Impossible Burger Hits Menu At 'Luxury' Hong Kong Hotels

The patty is expanding its presence in the region
The high-tech patty is plant-based (Photo: Impossible Foods)

The plant-based Impossible Burger will launch on the menu of three of Hong Kong's leading luxury hotels.

As part of the patty's continuing presence in the region, it is now being served at Hotel ICON, Grand Hyatt, and InterContinental Grand Stanford.

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

‍The company is expanding its international presence (Photo: Impossible Foods)

'Warm welcome'

Dr. Patrick O. Brown, formerly a biochemistry professor and Howard Hughes Medical Institute investigator at Stanford University, is the CEO and Founder of Impossible Foods. He said: "We've been so pleased with the warm welcome and support of Impossible in Hong Kong.

"As our first market outside of the U.S., it’s been an illuminating experience to see such positive feedback from diners and we're really looking forward to launching next in some of the city's best hotels and restaurants."

The Impossible Burger is currently served in nearly 2,000 restaurants across the United States and Hong Kong, including independents and budget chain White Castle. According to the brand, the patty is usually served as part of a burger, but the 'meat' can adapted into a wide range of dishes, including dumplings, noodle bowls, tacos, meatballs, and breakfast sandwiches.

Sign up for our newsletter to get the best of Plant Based News delivered to your inbox weekly.
PBN Academy launches with a selection of simple courses on health and wellness, how to raise a child vegan, reversing type-2 diabetes with diet and more. Join free today

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

Reuse this content
PBN Contributor:

Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

(c) 2019 Plant Based News LTD. All Rights Reserved. Content must not be copied without permission.

Join the conversation

Since you're here...
Plant Based News is a FREE service that receives millions of views each week. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.

It's World Vegan Day