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Hong Kong’s vegan meat brand Plant Sifu is bringing its products to seven Chinese restaurants across Hong Kong.

Between August and October, Plant Sifu will showcase its vegan meat products across Hong Kong restaurants in a range of Chinese flavors and styles. “Be it the vibrant tastes in Northern cuisine, the rich flavors of Shanghainese cuisine, the spices in Szechuan dishes, or the delicacy of Cantonese cuisine, Plant Sifu will take you on a taste-first gourmet journey reimagined with plant-based meat,” the company said in a statement.

Plant Sifu is focused on recreating Chinese cuisines with plants. Its first focus is pork, the most common animal protein in Asia. Plant Sifu uses a proprietary protein blend made from konjac jelly and other plant-based ingredients to recreate the taste, texture, and function of conventional pork.

“To deliver a ‘real meaty experience’, I had to think deeply which ingredients would best match with Plant Sifu’s plant-based pork,” Deng G Sichuan, Chef Leung Yiu Yun, said. “It was fun and challenging! And among the dishes, the ‘Yi Bin Ya Cai Dandan Noodles’ tasted just like the real thing.”

Deng G Sichuan’s menu features five dishes including Yi Bin Ya Cai Dandan Noodles with Pickled Mustard Greens; Pork Wontons with Red Chili Oil; Pan-fried Pipa Tofu with Minced Pork & Pumpkin Puree; Pan-fried Minced Pork Lotus Root Cakes; and Stir-fried Minced Pork Lettuce Wraps.

Yè shanghai (Tsim Sha Tsui) is offering Dandan Noodles in Peanut Sauce; Shanghainese Wontons, Ma Po Tofu; Sauteed Minced Pork with Pine Nuts Served with Sesame Pockets; Pork Slices with Chili & Spring Onions.

“To deliver a ‘real meaty experience’, I had to think deeply which ingredients would best match with Plant Sifu’s plant-based pork,” Chef Leung Yiu Yun said. “It was fun and challenging! And among the dishes, the ‘Yi Bin Ya Cai Dandan Noodles’ tasted just like the real thing.”

“My favorite product is their ground pork,” said Duddell’s, Executive Chef Yip Ka On. The restaurant has launched Braised Eggplants with A Touch of Salted Fish & Plant-based Pork; Deep-fried Shrimp & Plant-based Pork Rolls with Vinegar Sauce; Sauteed Seafood & Planted-based Minced Pork on Rice Crisp; and South African Five-Head Abalone & Plant-based Minced Pork Noodles. “The tender texture of the meat, plus meat-like oils and aromas add a new dimension to my cooking. Plant SifuTM has completely changed my perception on plant-based meat for the better.”

“Whether it’s texture, aesthetic, or taste, Plant Sifu plant-based fatty pork scores high on all 3 aspects, capturing the important essence of ‘Visual, Aroma, Taste’ in Chinese food culture,” says Chung’s House, Senior Chef H. T. Wong. Its releasing six dishes, including Matsutake Stew Soup; Plant-based Pork Stuffed Bamboo Pith in Broth; Baked Truffle & Plant-based Pork with Tofu; Braised Tomato with Celtuce, Winter Melon Pearls; and Chung’s Special Plant-based Pork Fried Rice.

At the Greater China Club, five dishes get the Sifu treatment: Deep-fried Mapo Tofu with Minced Plant-based Pork; Deep-fried Morel Mushrooms Stuffed with Minced Plant-based Pork in Spicy Salt; and Pan-fried Plant-based Pork Lotus Cakes in Tangerine Peel Black Bean Sauce. Steamed Plant-based Pork Crystal Dumplings with Basil and the Braised Plant-based Pork Lion’s Head Meatball with Rock Rice both require a pre-order one day in advance.

Sha Tin 18 (Hyatt Regency Hong Kong, Sha Tin) is offering six items: Braised Scallops, Plant-Based Pork, Beancurd, Sichuan Pepper; Baked Baby Oysters, Plant-Based Pork, Egg Custard; Wok-Fried Shrimp, Minced Plant-Based Pork, Wild Mushroom, Chilli; Stir-Fried Minced Plant-Based Pork, Glass Noodles, Sichuan Pepper Powder, Coriander, Soya Sauce; Steamed Minced Plant-Based Pork, Dried Baby Turnip, Water Chestnut, Spring Onion, Soya Sauce; Wok-Fried Sliced Plant-Based Pork, Cucumber, Fungus, Sliced Carrot, Egg

“The fun part of this collaboration is choosing the ingredients to bring out the ‘meat flavor’ of the plant-based pork. If diners couldn’t tell it’s plant-based then I won,” said Sha Tin 18, Chinese Chef de Cuisine Ho Chun Hung.

The Chinese Restaurant (Hyatt Regency Hong Kong, Tsim Sha Tsui), is offering four dishes: Plant-Based Minced Pork, Crispy Rice Cake, Pine Nut, Pickled Long Bean; Stir-Fried Plant-Based Sliced Pork, Asparagus, Chilli Bean Sauce, Thai Basil; Plant-Based Pork Meatball Bowl, Assorted Mushrooms, Pickled Mustard Greens; Plant-Based Sliced Pork Brown Rice, Assorted Mushrooms, Shaved Black Truffle.

“The challenge is to recreate ‘meatiness’ and ‘texture’ of real meat. Plant Sifu ground pork is remarkably similar to our conventional dim sum meat filling,” said Chef Wong Ho Kan.

“The Chinese are veterans with vegetarian dishes, so it feels natural to integrate plant-based meat.”

Jill Ettinger is Green Queen's resident climate editor. She is the co-founder of Ethos, the first digital and luxury e-commerce platform focused on personal and planetary sustainability. For more information, visit https://the-ethos.co

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