Proponents have said that eating a plant-based diet for just one day a week is enough to bring about changes in yourself and your surroundings. The sustainable lifestyle is a bonus.
According to the 2010 Census of Marine Life, 90 percent of large fish have disappeared from the oceans, and 73 percent of global seafood consumption happens in Asia.
Launched on World Oceans Day, Hong Kong-based OmniFoods, best known for its OminiPork series of vegan pork products, has taken its next step with OmniSeafood.
Seafood is not easy to make, and there just aren’t too many plant-based seafood options, said David Yeung, founder of OmniFoods’ parent company Green Monday.
“We cannot tackle climate change without taking care of the ocean,” he said. “Overfishing and bottom trawling are the most destructive actions that devastate our marine ecosystems.”
The series has four products: Omni Classic Fillet, Omni Golden Fillet, Omni Ocean Burger and OmniTuna, with OmniSalmon to be launched soon. These products are not just available at grocery stores, they also serve as the brainchild for seven new dishes available in Kind Kitchen and Green Common restaurants.
The spicy storm OmniFillet (HK$98), a dai pai dong classic, features deep-fried Omni Classic Fillet with spicy ingredients such as chili, black bean sauce and dried pickled pepper, resulting in a perfect combination of crunch and tenderness.
The mock fish and its accompanying citrusy sauce go well together in the lemon light OmniFillet (HK$88). Deep-frying results in a golden brown fillet with a satisfying crispiness. The dish is packed with a burst of refreshing flavor with sweet and tangy lemon sauce drizzled on top.
Apart from Chinese dishes, tuna tartare (HK$68), crab cake (HK$58) and crab pasta (HK$79) are also available.
Also new to the local market is Tindle. The Singaporean plant-based chicken brand debuted in 16 restaurants in Hong Kong. Chefs such as Alvin Leung from two-Michelin starred Bo Innovation and Gustavo Vargas from Uma Nota have added Tindle dishes to their menus.
For an unforgettable date night, visit Bo Innovation and try its smoked Tindle Sichuan taco. The flavorful dish is part of the restaurant’s tasting menu (from HK$680).
Uma Nota has put a Japanese-Brazillian spin on the ‘meat,’ with the pasteis de frango (HK$70), a Brazilian style deep-fried wonton filled with Tindle chicken and palm heart and served with avocado vinaigrette.
Other restaurants featuring Tindle chicken are also familiar names – including Doubleshot by Cupping Room, Potato Head, Big Birdy, Poem and Katsumoto Sando Bar.
Scared of the heat outside? Nothing could be better than ordering Hot ‘n’ Meen’s noodles and dumplings and enjoying the flavor punch in the cool of your home. The delivery-only outlet under Chilli Fagara has launched a Vegan Summer Selection, which features plant-based meat brands Impossible and Karana.
The Impossible Momos (HK$91), preserved vegetable dumplings generously filled with perfectly spiced and seasoned Impossible meat, is one of the most popular offerings.
Leveling up the traditional chili dumpling game is the brand-new Karana dumplings in artisanal chili sauce (HK$73) with a jack fruit-derived whole-plant “meat,” wood ear mushroom and carrot filling.
Noodle bowls are presented in the form of a Sichuan-style Buddha bowl. For example, the vibrant Karana rainbow meen (HK$91) is a cool and compelling addition to the famously fiery menu. A colorful range of fresh and crunchy vegetables is combined with a rich peanut and sesame sauce and topped with Karana meat.
Those who like a little piquancy to their food can fire up their palate with the reimagined signature Karana dan dan meen (HK$91).
The Karana ja jang meen (HK$91) features Beijing-style noodles in a delicate soybean paste – comfort food that hits the spot every time.
(This article was published at The Standard on July 16, 2021: Weekend Glitz: Can’t believe it’s not meat )