HK gourmet brand reinterprets Chinese cuisine with plant-based pork in collab with local restaurants

Hong Kong's first locally established and produced plant-based food brand, Plant Sifu™, leads gourmets on an astonishing taste journey through reimagined plant-based Chinese cuisine. Partnering with seven creative chefs, including some from the city's renowned Michelin-star restaurants, the campaign spans different regional culinary variations, presenting a plethora of reinvented classic and sensational dishes starring Plant Sifu™'s delicious hero product – plant-based pork. This not-to-be-missed parade of novel plant-based menus is available until 31 October 2022.

Plant Sifu™'s mission is to feed the world by creating tasty, nutritious and innovative plant-based foods. Founded by Joshua Ng and Dr. Andrew Leung in 2020 under their flagship company, Good Food Technologies, the pioneering duo aim to revolutionize Chinese cuisine with their environmentally aware and health-conscious ethos, starting with pork, the most popular animal protein in Asian gastronomy.

Made using the proprietary AROMAX™ konjac technology, Plant Sifu™ harnesses 100% plant-based ingredients to emulate "pork fat", powering plant-based meat to achieve next-level texture, juiciness, aroma and cookability.

In this limited-time collaboration with Hong Kong restaurants, Plant Sifu™ feeds into the beauty of Chinese cuisine, revered for its kaleidoscope of tastes, aromas and creativity. From the vibrant punch of Northern cuisine, the rich flavors of Shanghainese cuisine and the bold spices of Szechuan dishes, to the subtle delicacy of Cantonese cuisine, Plant Sifu™ joins hands with some of Hong Kong's most acclaimed chefs for a taste-first gourmet celebration, featuring its MINCED, GROUND and SLICED pork products.

Among the seven participating restaurants (see full list in Appendix I), one-Michelin-starred Duddell's presents an unique Chinese pescatarian menu. Executive Chef Yip Ka On values the tender texture of the Plant Sifu™'s plant-based ground pork, which is infused with meat-like oils and aromas. The limited-time menu presents inventive dishes like Deep-Fried Shrimp & Plant-based Pork Rolls with Vinegar Sauce (HK$228); Sauteed Seafood & Plant-based Minced Pork on Rice Crisp (HK$298); Braised Eggplant with a Touch of Salted Fish & Plant-based Pork (HK$228); and South African Five-Head Abalone & Plant-based Minced Pork Noodles (HK$888/pot).

Executive Chef Sze Man Sui of one-Michelin-starred yè shanghai in Tsim Sha Tsui explores various combinations of ingredients, sauces and cooking methods in his special vegetarian menu. Sauteed Minced Pork with Pine Nuts Served with Sesame Pockets (HK$208) reinterprets the restaurant's signature dish with plant-based pork. Other delicacies include Pork Slices with Chili & Spring Onions (HK$220), Dandan Noodles in Peanut Sauce (HK$75), Shanghainese Wontons (HK$85) and Ma Po Tofu (HK$198).

At Deng G Sichuan, Chef Leung Yiu Yun rises to the challenge of showcasing the plant-based pork's diversified forms in his special menu. A vegetarian rendition of Pan-fried Pipa Tofu with Minced Pork and Pumpkin Puree (HK$158) reflects the sweetness of the pumpkin, mushroom and celery chosen in place of more traditional ingredients, while Stir-fried Plant-based Minced Pork Lettuce Wraps (HK$188) benefits from the novel addition of leek, bamboo shoot and mushroom. More flavourful options are Yi Bin Ya Cai Dandan Noodles with Pickled Mustard Greens (HK$48), Pork Wontons with Red Chili Oil (HK$68) and Pan-fried Minced Pork Lotus Root Cakes (HK$168).

At Sha Tin 18, located within the Hyatt Regency Hong Kong hotel in Sha Tin, Chef Ho Chun Hung brings out the meaty flavour of the plant-based pork in pescatarian and vegetarian dishes. Vegetarians will favour Steamed Plant-based Minced Meat with Dried Baby Turnip (HK$258), Wok-Fried Sliced Plant-Based Pork with Cucumber, Fungus, Sliced Carrot and Egg (HK$258), and Stir-Fried Minced Plant-Based Pork, Glass Noodles, Sichuan Pepper Powder, Coriander in Soya Sauce (HK$258). For pescatarians, the innovative Baked Baby Oysters, Plant-based Pork and Egg Custard (HK$328) sees the steamed baked egg filled with the succulent mollusc and plant-based minced pork, then topped with Chinese fried dough for a Cantonese twist. Braised Scallops, Plant-Based Pork, Beancurd, and Sichuan Pepper (HK$328); and Wok-Fried Shrimp, Minced Plant-Based Pork, Wild Mushroom and Chilli (HK$318) are also recommended.

Helming The Chinese Restaurant at Hyatt Regency Hong Kong in Tsim Sha Tsui, Chef Wong Ho Kan also praises the "real meatiness and texture" of the plant-based ground pork, and he especially recommends Plant-based Pork Meatball Bowl, Assorted Mushrooms and Pickled Mustard Greens (HK$128/person), and Plant-based Sliced Pork Brown Rice, Assorted Mushrooms and Shaved Black Truffle (HK$268). Stir-Fried Plant-based Sliced Pork, Asparagus, Chilli Bean Sauce and Thai Basil (HK$228), along with Plant-Based Minced Pork, Crispy Rice Cake, Pine Nut, Pickled Long Bean (HK$218) are other standouts of this stellar vegetarian menu collaboration.

The exciting vegetarian menu curated by Chef Chan Wai Ting at Greater China Club in Lai Chi Kok is an array of culinary creativity. Deep-fried Morel Mushrooms Stuffed with Minced Plant-based Pork in Spicy Salt (HK$148) is delightfully soft on the inside and crispy on the outside. Other must-tries are the reassembled Deep-fried Mapo Tofu with Minced Plant-based Pork (HK$108/person); and a flavourful Pan-fried Plant-based Pork Lotus Cakes in Tangerine Peel Black Bean Sauce (HK$148). Available for pre-ordering at least one day in advance are Steamed Plant-based Pork Crystal Dumplings with Basil (HK$188), a Chinese-Thai fusion take on a traditional festive dim sum; and Braised Plant-Based Pork Lion's Head Meatball with Rock Rice (HK$108/person), a reinvention of the popular Shanghainese signature dish.

Senior Chef H. T. Wong of Chung's House presents a unique six-course set menu (HK$588/person) using traditional Chinese vegetarian cooking techniques. Plant Sifu™'s pork is featured in three dishes: Plant-based Pork Stuffed Bamboo Pith in Broth, which draws inspiration from the moonlight and lotus ponds of Chinese poetry; fragrant Baked Truffle & Plant-based Pork with Tofu; and Chung's Special Plant-based Pork Fried Rice, which boosted by toothsome five-grain and red rice. This menu must be pre-ordered at least 2 days in advance.