Check your newsfeed, read the paper – essentially, look anywhere – and it’s impossible to avoid: healthy, sustainable eating is one of the hottest trends in food, resulting in near-mainstream movements in veganism and campaigns like #MeatlessMonday.
In Chinese cuisine, however, it’s been slower to catch on. But Hong Kong-based chefs May Chow of Little Bao and Saito Chau of John Anthony are hoping to change that.
Both chefs place sustainability at the heart of their cuisine and have been experimenting with meat-free alternatives to give a healthy spin to traditional dishes. One meat-free alternative is Impossible Foods, a company that both Chow and Chau have been recently collaborating with. Its made headlines recently, becoming one of the most popular plant-based substitutes around. Why? Because it looks, cooks and even tastes like real meat, thanks to the dedicated efforts from a team of top scientists, chef, farmers and flavour experts behind the company. Their products, boosting a much lower environmental footprint than meat from animals, endeavour to address the urgent problem of climate change.