The vegan meat substitute Asia has been waiting for: pork alternative Omnipork, and the Hong Kong restaurants serving it
Good for xiaolongbao, and steamed, fried and baked dishes, plant-based ‘pork’ suits Asian palates more than vegan ‘chicken’ and ‘beef’; developed by a Hong Kong social enterprise, it could satisfy a global appetite for meat alternatives
Two Chinese restaurants in Hong Kong have begun serving dishes made using Omnipork, a plant-based protein that looks and tastes like pork. The dishes range from xiaolongbao to sweet and sour pork, and braised king oyster mushroom stuffed with “pork”. Not only is it suitable for Asian cooking, it could also satisfy a global appetite.
At Man Ho Chinese restaurant in the JW Marriott Hong Kong, David Yeung, founder of plant-based concept store Green Common, social enterprise Green Monday, and now Right Treat, is excited to try some new dishes using his new product. While he is an investor in Beyond Meat, which has developed plant-based “chicken” and “beef”, Yeung also saw the need to look into alternatives to pork.
“In Asia we need different types of products and meat alternatives. Western companies focus on Western cuisine,” he says.
“We [Green Common] are the biggest fan and promoter of Beyond Meat, and there are already fishless fillets and crab cakes and ‘chicken’ strips, but we knew eventually someone needed to develop something for Asian cuisine so we thought we should be the first.”
Right Treat was set up to make the Omnipork pork analogue.
Social media posts about Omnipork
