Fish And Meat Hong Kong – Hong Kong-based stem cell-based food technology Avant Meats recently launched its first cultured fillet. Hosted by the city’s renowned independent chef and culinary expert, Chef Eddy, the cooking show featured local fish fillets in a deep-fried burger.
Hong Kong’s only cell-based protein startup, Avant Meats, has launched the region’s first fillets grown with fish cells, announcing the news on Wednesday (Nov 18). At the Asia Pacific Agri-Food Innovation Summit, Chef Eddy, formerly of the Ritz-Carlton and Peninsula Hotel and currently owner of Eddy’s Chef Studio, presented a burger made with Avant Meats. ‘planted product.
Fish And Meat Hong Kong
“Hard work has paid off,” the Avant Meats team wrote on social media. – It has a good taste, meat and fish eaters like it.
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Unlike leading cell-based food technologies from the US. and in Europe, such as chicken and beef Memphis Meats and Mosa Meat, Avant Meats, which pioneered the world’s first lab-grown beef burger, channel local gastronomic tastes into the seafood scene. .
Founded in 2018, the company has so far focused on the development of farmed fish and sea cucumbers, valuable culinary delicacies in traditional Chinese cuisine, and endangered species due to growing demand. Now, with the introduction of their newly developed fillet, the company has expanded to disrupt the mainstream seafood category.
Hard work pays off – we introduced (almost) the world’s first farmed fish! A recipe developed by our favorite chef in town, Chef Eddie. Loves the taste and meat [and] fish eaters. Avant Meats
According to many scientific estimates, marine populations are declining so rapidly that we may see the extinction of many species of animals eaten by humans by 2048, but recent statistics have highlighted the urgent need to develop solutions due to increased consumer demand for seafood. such as choosing protein over red meat.
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Avant Meats’ potential as a mainstream food solution is being noticed by investors, particularly Asian investors with backing from the recently launched Asia-focused Lever VC Fund I, which has Avant Meats among its ten portfolio companies. Hong Kong Food Tech is also currently completing a fundraising round.
There are still a few companies around the world using this technology. Other farmed seafood startups have unveiled cell-based fish prototypes in the past 18 months, including three US-based startups: Blue Nalu’s full-fat yellowtail, Finless Foods’ in vitro fish fillets and Salmon’s -Wildtype green sushi. Canada’s Cell Ag Tech and Germany’s Bluu Bioscience are working along similar lines, but have not yet reached the trial stage.
In addition to environmental issues related to the seafood industry, from overfishing to plastic pollution, carbon emissions and overfishing, food safety issues have also come to the fore for Asian consumers, especially in the wake of the coronavirus pandemic and outbreak. Aquatic diseases such as Div1 shrimp virus can disrupt the supply chain.
Other meat industry other protein industry other protein industry avant meatsavant meat cell based fish meat cell based fish filetavant meat cell based Seafood
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Sally Ho is a writer and chief reporter for The Green Queen. Passionate about the environment, social issues and health, he is always on the lookout for the latest weather news in Hong Kong and beyond. A longtime vegetarian, she hopes to promote healthy plant-based choices in Asia. Sally has a background in politics and international relations from her studies at the London School of Economics and Political Science. Despite all our modern vices and modern lifestyles, humans are simple creatures at heart and this is evident in food trends. These days we’re exploring the benefits of low-fat foods and going back to basics with nutritious yet simple recipes. Maximum Concepts do just that with their growing empire (Brickhouse, Blue Butcher and now Mott32) with their Fish & Meat restaurant. Their philosophy is to source fresh ingredients from the farm to the table, creating fresh, clean food. As the name suggests, the menu is full of fish and meat and divided into small and large plates to share with friends, farmhouse, family style.
The first time we were a large group, we shared as many plates as possible. Gossip among friends who have already visited told me that a fair number of their small plates are worth checking out. The sea urchin bruschetta with lardo di colonnata may not be to everyone’s taste depending on your preference for sea urchins, but there’s no denying its novelty. I love lardo di colonnata and the fatty flavor makes it a good side dish, unlike the robust sea urchin. The fresh burrata with grilled Australian yellow plums was good and satisfied our cheese cravings, although the price was a bit steep at $180. I don’t know what they coat the shiny white hook with or what they put in the aioli, but this little fish basket can put it in the culinary revitalization zone, it’s ridiculous.
Spanish pan-fried octopus with white bean puree, garlic, parsley and chilli is a delightful addition. I loved how the crispy exterior of the octopus contrasted with the tender meat. The white bean puree was great, but I would have been happier if the garlic and chili flavors were a little more dominant. The California Artichokes with Black Label Galloni Prosciutto and Mustard Vinaigrette was probably the most disappointing of all the dishes we had, especially for the price and what we got. For $170, there wasn’t much to look at other than a small sprout of leaves and a couple of half-artichokes sandwiched between two slices of prosciutto. But all was not lost, as the soft duck egg with ricotta cream, heated sage butter and pecorino was a winner. Who can resist the golden egg yolk explosion of a stealthy, innocent-looking pasta spaceship? None of us could see because we were all so happy to attack the mystery and goodness.
Next, two Dutch pork meatballs with melted fontina and pepperoni sauce set our sights. Let’s say that the mustard is not correct by dividing each steak into four. I definitely have a plate in me. At this point, it was too difficult to fit one large X 2 meal for our party of 8, so we went for Spanish Teruel Pork Belly Porchetta Slow Cooked, Italian Fennel Sausage and Apple Marmalade. It was a joke. I mean ridiculously good. Soft, full of flavor and the apple marmalade was wonderful. But there was something better. And this is going to sound weird because it’s a side dish, but it’s sweet corn polenta. Beat me with a feather if this isn’t the best side dish I’ve ever tasted. It was truly a magical meal as we had to order twice during our meal. I can’t quite explain it, but it was comforting.
Butcher And Fish Shops In Hong Kong Editorial Stock Image
Leave room for dessert, or at least leave room for the Sicilian lemon tart with clotted cream, which I really enjoyed. There was a nice balance of citrus fruit and sweetness and a lovely crumbly cake base. The unstructured, whipped mascarpone cheesecake with raspberry bread was delicious, but very simple. I could not stop thinking about crumbs from Mvuthu! Chocolate fans will enjoy the Chocolate Lava Cake with Salted Caramel and Vanilla Ice Cream, flavors that jump from salty to sweet with each mouthful.
Lunch is a lighter, more structured affair with a choice of small and large plates. By kind invitation one afternoon I had a delicious lunch and was introduced to the new lunch menu. A few starters remain from the dinner menu, including the crispy whitefish, but we tried a new addition, the Crab and Jalapeno Crostini with Frisee Salad. It’s a pretty dish, but the flavor has the added touch of a fiery kick from the jalapeño. They are really generous, the crabs are piled on top of the crostinis and it’s a refreshing seafood starter to open up the palate.
For mains we chose the veal and pork meatballs with mozzarella, pesto and tomato sauce, the Spanish tereul porchetta ciabatta and gremolata with pork and fennel sausage (both similar options for lunch) and their saffron risotto with crispy sea bream . , squid and prawns.
The baguette and ciabatta were delicious and a very satisfying lunch. The pork belly was still tender and I loved the gremolata which made the dish even more delicious. The meat was almost like Bi Cheng Hiang’s BBQ meat! The risotto is also excellent – creamy but not rich in fresh seafood.
