Foodie Issue 98: September/October 2018

ISSUE 98 | SEPTEMBER/OCTOBER 2018 | WWW.AFOODIEWORLD.COM

Eggless Eggs WOULD YOU EAT PLANT-BASED EGGS OR ARE YOU TOO CHICKEN?

The Food Nomad

Food’s Future Summit

Fake Meat Gets Real

Victoria’s farm-to-table food scene

Look ahead to what will fill our plates in the years to come

The skinny on the explosion of animal-free meats

I NTROD UCTI ON

PLENTY OTHER FISH IN THE SEA CEO Lily Ng CTO Derek Kean COO Shirin Ong Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Stephanie Pliakas Art Director Jen Paolini IT Specialist & DPO Dale Foo Director of Business Development Jason Strickland Marketing & Community Leader Yanhan Tan Events Coordinator Carly Robert Contributors Cindy Lam, Laura Williams, Hannah Chung Interns Natasya Chandra, Davis Lee, Pavan Kallar, Naomi Wong, Carmel Yang Published by Foodie Group Ltd. 7/F Remex Centre, 42 Wong Chuk Hang Road, Wong Chuk Hang, Hong Kong www.afoodieworld.com Printed by Teams Printing Co., Ltd.

This idiom is often used to describe romantic entanglements or, more recently, as the antithesis of what’s happening in our oceans.

But now, we have options. And plenty of them, ranging from nonmeat meats, eggless eggs, lab-grown tuna, to purely plant-based proteins; this is our future of food. And don’t blame the messenger here, I’m a meat-lover myself, but even I’ve embraced a much-reduced meat diet, and frankly, so will you. Whether it be eating more vegetable dishes each day, or embracing the growing meat alternatives out there, we need to dial it back more than a few notches.

Cover image courtesy of JUST

We didn’t used to eat so much meat anyway. Technology made it possible to produce meat on an industrial scale—at the cost of our planet (and probably our health)—and now new technology will help us fix it. From the bio-engineered beef and pea protein pork, to cultured fish, mung bean eggs, cricket pasta, and plant-based chicken, there are suddenly plenty of other fish to fry.

Our planet can’t take our ever-increasing demand for animal products with our ever-increasing population. These innovations are coming just in time to provide an alternative to eating the foods we’ve come to love—a little too much—by giving us all the taste and texture minus the ecological abuses that we depend on to produce them. It may take a bit of time to get used to the idea, but starting small with a few meat-free days a week may soon lead us to a plate that looks very different, yet tastes very good. And then, there really will be plenty more fish in the sea.

If you’d like us to help you to promote your brand, please contact our team at sales@afoodieworld.com, 3791 2564

Alicia Walker, Editor-in-Chief alicia@afoodieworld.com

Foodie is published bi-monthly, 6 times a year.

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IN THIS

ISSUE

08

C H E W I N ’ T H E FAT : JOSH TETRICK The ground-breaking founder of JUST on why he thinks China is ready for his products and his next mission into ‘clean meat’

12

FA K E M E AT G E TS R E A L We compress all of the alternative meat options to simplify the new products on the market, so we can all wrap our heads around embracing them

20

26

THE FOOD NOMAD Celia Hu discovers the delights of Canada’s ‘Garden City’, also known as the ‘old-world’ wonder of Victoria

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30

L I TT L E H O N G KO N G K I TC H E N Laura Williams inspires us with this month’s wholesome recipes to make at home

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30

M E AT L E S S M O N T H LY Cindy Lam makes our vegetarian days super easy with her homemade gnocchi and ‘Grandma’s’ special tomato sauce

THE FUTURE OF FOOD

36

The Food’s Future Summit 2018 was a two-day exploration event into what we can expect on our plates in the years to come

Our zero waster hero Hannah Chung sticks her nose in the trash to find the beauty in garbage

THE ZERO WA ST E D I A R I E S

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設計概念

Design Concept

f or starters THE HOTTEST NEWS BITES

A WELL FEELING SUSTAINABLE RESTAURANT John Anthony, a brand-new Chinese restaurant in Lee Garden Three by the team behind Mott 32, has unveiled an eatery that’s been designed right from the start with sustainability in mind.

Using reclaimed Chinese terracotta, upcycled plastic and paper, plant-based interior paint, composting facilities, energy-conscious lighting, and eco-friendly water solutions, this new Cantonese charcoal grill and dim sum specialist sets a new standard in environmentallythoughtful design. Shop B01–B10, Basement One, Lee Garden Three, 1 Sunning Road, Causeway Bay, 3105 3668, johnanthony.hk

reservations@

Four Seasons Hong Kong is changing what it means to stay in a hotel.

Their new forward-thinking initiative #mywellfeeling provides guests with access to everyday elements from their home routines and diets that include health, wellness, and mindfulness.

By incorporating ingredients like Impossible Meat into dishes to enhance their vegetarian offerings to meatlovers, vegan and gluten-free dishes, and including whole-wheat pastas, superfoods, and desserts like dairyfree coconut ice cream into their menus across all of their restaurants, they are increasing their offerings for eating and exercising well while away. 8 Finance Street, Central, 3196 8888

DRINK THE SEVEN SEAS Seven Brews are launching their second Hong Kong-brewed craft beer, 7 Seas. Not only is this Pilsner tasty, but a portion of the sales will go to Plastic Awareness, Craig Leeson’s (Director of ‘A Plastic Ocean’) next film on the plastic epidemic. That’s our kind of brew. www.sevenbrews.com

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PR OMOT IO N

Comfort French Dining at La Cantoche Located in a quaint neighbourhood in Sheung Wan lies La Cantoche—meaning the Canteen, in French.

Devoid of the fancy and frilly décor of many French restaurants, La Cantoche’s interior is hip and casual. The ground floor is equal parts bar and restaurant, with a giant foosball machine for game nights reminiscent of a typical hangout for suburban teens.

Staying true to their French heritage, you’ll find

the chef’s secret recipe that pays homage to his

dishes like the Camembert Rôti et ses Pommes

mother’s hometown in Laos; and the Merguez

Noisette ($228), bite-sized potato balls covered

($168), Northern African-influenced beef and

with cheese; and Cordon Bleu Maison ($188),

lamb grilled sausages. All very simple dishes that

a juicy chicken breast, French ham and melting

are anything but simple in flavour.

Morbier raw cow’s milk cheese in light crispy

Dessert is an absolute must at La Cantoche with

breaded crust; Filet de Flétan en Croûte de

Fondant au Chocolat ($88); Nougat Glace aux

Tomate Séchée ($228), a perfectly-seared

M&Ms ($88); Mousse au Chocolat and Cherry

halibut fish filet with sun-dried tomato lemon zest

Clafoutis; to tempt the taste buds and put the

crust; Onglet Sauce aux Champignons Flambée

cherry on top of any meal. With impeccable

au Cognac ($228), a U.S. CAB-grade hanger

service and good wines, La Cantoche is

steak in a creamy mushroom-shallot sauce

everything that it claims to be—an unpretentious,

flambéed in Cognac; along with some unique

quirky, and fun dining spot where the food is all

dishes like Rice Krispies de la Cantoche ($88),

flavour and no nonsense.

La Cantoche, G/F, 5 Wa Lane/227 Hollywood Road, Sheung Wan, 2426 0880

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Discover all the fun from our Foodie Club events last month.

Join us by signing up on www.afoodieworld.com. It’s free!

August and September scream summer break for our Foodie Club members. But what happens when school’s out and the sun’s not? With half the summer being cast under a rainy spell, we planned an exciting family fun day for some indoor adrenaline and much-needed fam time. Set at Dreamroom, an indoor playground with interactive play stations tucked away in the Kwun Tong ’hood, families got to dive into a massive ball pit, engage in some friendly fire of coloured balls, and indulge in a brunch spread for a quick energy refuel to conclude a fun and stress-free Sunday. We sure found a winning formula to chase away the dark clouds of this unpredictable summer.

CHEWIN’ THE FAT WITH...

JOSH TETRICK Josh Tetrick is the mastermind behind Silicon Valley-based food tech start-up JUST

This ground-breaking company is creating a range

place where I could make an impact. I think eating

of plant-based products that have blown away

well should be a basic right, yet 1.1 billion people

consumers with their egg-free mayonnaise, egg-

will go to bed hungry tonight. Nearly 2.1 billion

free cookie dough and, yes, egg-less scrambled

live their days deficient in the micro-nutrients

eggs. With a flavour that equals their non-vegan

that promote cognitive development and prevent

counterparts, the CEO and founder of JUST has

disease, and 6.5 billion, including most people

invented a way to enjoy traditionally animal-based

reading this, eat food that weakens their bodies

products without actually involving any animals.

and degrades the planet. Many people don’t want

Josh tells us how he began his mission to change

to eat this way, but due to food access issues, they

the food industry and why Asia is so important to

don’t have any other choice. The food system is

the future of food:

unjust and it wasn’t something I’d thought about

What was it that inspired you to start JUST?

until my friend opened my eyes to it.

The inspiration for JUST came from my best friend,

With the phenomenal success of JUST Mayo,

who thought that I could do something more

what was it about the product that you think

with my life than pursuing a traditional career in

people really responded to? The popularity of

investment banking or law—and hopefully do a

JUST Mayo was driven by a confluence of events

lot of good along the way. I explored a number

that really took us by surprise. A local TV station in

of fields and then I learned about how broken

San Francisco did a story on us and then somehow

our global food system is and decided that was a

the story ended up on a popular national news

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JUST Cookie Dough

Photo Credit: JUST

JUST Egg

Photo Credit: JUST

CHEWI N’ THE FAT

aggregation website and the next thing we knew,

JUST Egg available led to a 42 percent increase

a buyer from a national grocery store called me

in egg-related sales and a 13 percent increase

to ask if we could send him some samples. We did

in total breakfast sales. Another reported that

that and the next thing we knew, JUST Mayo was

after adding JUST Egg to the menu, 30 percent

on shelves of 40 stores in northern California. From

of egg-related sales were made with the product.

there, people discovered it, enjoyed it, told their

Some foodservice partners are phasing out

friends, and more stores started bringing it on. As

conventional chicken eggs and are instead going

we’ve introduced new products, the community of

to use JUST Egg as their preferred protein for a

people who have supported us from the beginning

variety of dishes, from scrambles to wraps and

are an incredible asset to the company. They share

breakfast sandwiches. One of the most gratifying

openly with us when they like what we’re doing or

developments was having the Denver Broncos

when they think we can do something better.

become the first professional sports team in the

Why have you chosen Asia as your next market outside of the U.S.? More than 4 billion people live in Asia and it simply can’t be ignored by those of us who want to radically transform the

world to put JUST Egg on their players’ training tables. That proves this is not a vegan thing, but a great-tasting, better-for-you thing that everyone can enjoy.

global food system for the better. We never set out to be an American food company; we set out to be a company that helps more people eat well. We have a massive opportunity to do that in Asia and around the world.

What has the feedback been on JUST Egg? The reaction to JUST Egg in the U.S. and in Asia has been incredible. Some of our earliest restaurant partners have seen first-hand how adding JUST Egg can expand the category and attract new demographics of diners. One reported that having

JUST Egg sandwich

afoodieworld.com 09

Photo Credit: JUST

JUST Mayo

With the influx of plant-based products coming to market mimicking animal-based products, in your opinion, is there anything we won’t be able to accurately replicate? Between the plant and animal kingdoms and current and emerging technology, it’s likely that we’ll find better and different approaches to making food products. We’ve only begun to see what’s possible when some of the greatest chefs, scientists, and technologists work together to do things that would have never been imagined a decade ago.

Josh Tetrick

C

Along with vegan and allergy considerations

that make egg-free products essential, wouldM you say your products are also a safer foodY choice less likely to harbour pathogens? Yes,CM plants generally have less of a probability of avianMY flu, salmonella or other food safety issues that youCY

How much waste by-product is produced via

find in the current food system, primarily becauseCMY

creating, for example, a jar of JUST mayo,

they’re made from plant tissue, not animal tissue.

compared to just making a jar of mayo from eggs? At the end of 2017, we announced sustainability metrics for all of our products, including JUST Egg, the ingredients for which save more fresh water than conventional egg products and emit fewer greenhouse gases. By choosing JUST over other leading brands, consumers helped save at least 295,000,000 gallons of fresh water in 2017—enough to fill more than at least 14,774 swimming pools. They also helped avoid emitting

K

JUST Mayo arrived in Hong Kong over three years ago, and it was sold in popular supermarkets, then it seemed to disappear only to be found in more specialised, healthoriented stores. Has the retail strategy changed? We decided to put our energy into JUST Egg. You’ll be seeing that in addition to other JUST products on shelves in Hong Kong and other cities in Asia soon.

over 2,900,000 kilograms of greenhouse gases

What product are you working on next? In

into the atmosphere—the equivalent of more

addition to scaling up JUST Egg availability in

than 226,770 cars kept off the road for a day. By

retail and foodservice in the U.S. and Asia, we’re

choosing JUST over other leading brands, they

working hard to meet our goal of making the first

also eliminated the need for more than at least

commercial sale of a “clean meat” product by the

4,545,490 eggs.

end of 2018.

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FAKE MEAT

GETS REAL

The way you react to alternative proteins may decide the future

By Alicia Walker afoodieworld.com 13

mushrooms, aubergine, beans, and jackfruit have long been used to mimic the taste and texture of meat.

Familiar British companies like Quorn and Linda McCartney Foods have lined supermarket shelves since the late 80s, but the Impossible Foods

massive growth of mindful food

Beyond Meat

practices has fuelled a new surge of vegetarians and fashionable flexitarians (who enjoy one or more meat-free days a week), in part prompted by Sir Paul McCartney launching the popular Meat Free Monday campaign back in 2009.

In 2014, it was reported that the Impossible Foods

majority of Quorn consumers are, in fact, meat eaters. It’s simply become passé to be a fullymeat-like, suggests

plant-based that,

despite

foods being

armed with American author

JUST Egg

Photo Credit: JUST

Ocean Hugger Foods

Photo Credit: Ocean Hugger Foods

fledged carnivore. The switch to

Michael Pollan’s succinct adage of “Eat food, not too much, mostly plants”, many people still like to feel like they are eating meat.

From cultured, lab-grown meat, to mung bean and pea proteins, and

These savvy consumers have

veggie burgers that “bleed”, the alternative protein market has set

begun to seek out a new, forward-

its sights on the carnivores. Changing what makes meat meat—by

thinking food lifestyle designed to

removing animals from the equation while replicating the flavour—

provide optimum human nutrition

could solve the problems that the world population increase and

whilst minimising damage to

demand for animal proteins have made on the planet. Is your

our plundered planet. Recent

stomach strong enough for a change this big? Or are you already

developments in food technology

embracing it?

have opened a Pandora’s box of

Meat substitutes have existed for thousands of years. Whether

options to satisfy the increasingly

as practical responses to animal scarcity, adherence to religious

conscious consumer’s hunger for

beliefs or personal preference, ingredients like tofu, tempeh, seitan,

meat alternatives.

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FAK E MEAT GETS REAL

BEEF Beyond Meat produced the world’s first plantbased burger. The Beyond Burger leaves out the cholesterol and uses peas to provide the protein, beets for the juiciness, and coconut oil and potato starch for texture. Beyond Chicken Photo Credit: Beyond Meat / Facebook

Strips, Beyond Sausage and Beyond Beef Crumbles are also available.

In the case of Impossible Foods, they use a synthetic soy protein called heme to make a meat-like product that’s nearly indistinguishable from beef and even “bleeds” “When we started out, we weren’t looking to make ground beef. We were focused on understanding meat as a category across the board, understanding how it works. We made a very strategic choice to launch ground beef because it’s the biggest category in the U.S. The only customer we care about is a customer who would otherwise be buying meat from an animal. And it’s okay for vegetarians to eat it, but from the get-go, everything we did was focused on making a product that a meat lover would choose because it’s delicious.

The things that we had to get right were, first of all, we had to understand where that sort of magical explosion of aroma comes from when

Beyond Meat

”

like it. Founder, Dr. Patrick Brown, says,

We cannot feed the world of tomorrow with yesterday's technology.

”

— International Service for the Acquisition of Agri-Biotech Applications (ISAAA)

you cook meat, and what bio-chemically is responsible for the flavour. The mouthfeel, the texture, the way you chew, the juiciness, every aspect of it; if it’s important to someone who right. I think the critical thing to understand about the way we are approaching this is that when we have a burger that’s as good as the best burger ever made from a cow, the next day we can make it better. The cow can’t. And that’s our huge advantage.”

Beyond Sausage

Photo Credit: Beyond Meat / Facebook

loves meat, then it’s important for us to get it

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FISH The seafood consumption rate in Hong Kong is one of the highest in the world, so this is a category of huge importance in Asia. Ahimi is a fish alternative from Ocean Hugger Foods that uses tomato, Photo Credit: Sunfed Meats / Facebook

soy sauce, water, sesame oil, and sugar to

Sunfed Meats

replicate raw tuna. Chef James Corwell created the product after being shocked by the sheer volume of tuna up for auction at Tokyo’s Tsukiji fish market. Next up from the company are Unami (aubergine-based eel) and Sakimi (carrot-based salmon), to be released later this year.

CHICKEN

Terramino Foods are using fungi, algae,

New Zealand is leading the charge on chicken-free

produce a salmon alternative. They are

chicken. Sunfed Foods launched in 2017, and its non-

currently in the beta stage, with plans

GMO mock chicken is made from a handful of natural

to roll out in the U.S. this year while also

ingredients that include a pea protein. It’s currently

exploring options in China.

available only in supermarkets in New Zealand, but is

Finless Foods are busy creating lab-

soon to expand into meat-free beef and bacon products.

grown marine meats, declaring that their

As demand grows for more animal-free options, fast-food

bluefin tuna product will be unveiled

chain KFC has also announced that they are developing a

in late 2019. Their website states their

vegetarian chicken option to add to their menus in the UK.

mission is to bring sustainable seafood to

They insist the new product will be a healthier one too,

the world by harnessing cellular biology to

even though the contents of the veggie bucket will still be

grow marine animal cells without having

encased in the Colonel’s famous Southern fried coating.

to farm or harvest live fish.

and a whole lot of scientific research to

Mastering the Lingo Plant-based meat

Bio-engineered meat

Cell-cultured, or “clean”, meat

Made from plant proteins such as

When animal protein is grown

Lab-grown, in vitro from starter cells

peas, tempeh, seitan, and mushrooms.

from a genetically modified (GMO)

taken from the tissue of animals. This is not

Examples include Quorn, Beyond

culture of yeast cells. Impossible

available on the market yet, but JUST plans

Meat, Right Treat and JUST products.

Foods’ products are examples.

to unveil a clean meat by the end of this year.

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FAK E MEAT GETS REAL

EGGS When JUST Egg entered the market with its all-natural, non-GMO scrambled eggs that are completely egg-free and plant-based, hot on the heels of JUST Mayo’s eggless success, consumers were more impressed than freaked out by it. It’s part of a building consumer revelation about what it is that we genuinely desire in our food. Perhaps decades spent searching supermarkets for eggs laid by cage-free, happy hens are finally on the minds of more than just the ecoconscious and people are ready to feel good about eating omelettes. Either way, JUST

Omnipork

Egg, made largely from mung beans, has won over restaurants in the U.S. and made an impact on plates here in Hong Kong, with more than just vegetarian eateries serving it.

PizzaExpress HK, for instance, has debuted the world’s first vegan JUST Egg pizza. Both cholesterol- and antibiotic-free, the flavour remarkably mimics real egg, with a fluffy texture to match.

Next, JUST is set to take on the meat market

PizzaExpress HK has debuted the world’s first vegan JUST Egg pizza

by growing a lab-grown “clean meat” from the naturally-moulting feathers of happy, healthy chickens. JUST CEO Josh Tetrick says, “Also known as cell-cultured meat,

PORK

this method of food production involves

Hong Kong-based Right Treat has produced Omnipork,

the creation of real meat from cells instead

a product that manages to taste like pork, but is, in fact,

of live, confined animals. Our team has

created from a blend of plant-based proteins, including

been working hard for about two years on

peas, non-GMO soy, shiitake mushrooms, and rice.

some of the biggest challenges involved in

Omnipork is now being served at a handful of high-

this ground-breaking new way of helping

end restaurants here in Hong Kong, and the product

to satisfy the increasing global consumer

has received rave reviews for both its health benefits

demand for animal protein. We believe this

(tested to be 71 percent lower in saturated fats and 62

innovation holds great promise and can lead

percent lower in calories than real pork, with higher

to a safer, more sustainable supply of meat

amounts of fibre, calcium, and iron) and environmental

to feed the world.”

considerations. afoodieworld.com 17

FOR OR AGAINST? The heavy processing that’s involved in many

science—so much so that now nearly all cheese

meat-analogue products divides consumers who

in the U.S. is made from GMO enzymes. Even

are looking to adopt a clean-eating approach.

if consumers think they’re not ready for bio-

Labelling is still a colossal global problem for

engineered ingredients in their foods—whether

food items, with stalwart plant-based producers

it’s the genetically-modified crops that add

like Quorn running into difficulties in the past

nutrients or make them stronger in order to

for labelling their products as ‘mushroom-

endure the ever-changing climate; the starter

based’, when they are actually microfungus-

microbes of the dairy industry, which prevent the

based. This truth is more likely to unsettle the

death of countless numbers of days-old calves;

everyday purchaser than perennial vegans and

or the ground-breaking new meat alternatives

vegetarians, who doubtlessly embraced more

entering the market—chances are, most people

unusual sources of protein long ago.

are probably already eating them.

The growth and popularity of the milk alternative market are already drastically changing the dairy sector, suggesting that customers are forgoing traditional cow’s milk—or at least reducing their consumption of it—and replacing it with what’s right for their specific dietary needs, be it almond, soy, hemp, rice, coconut, oat, or the new pea milk (which is largely thought to be the best milk replica yet).

As companies begin to create products that customers genuinely prefer to the real deal—as

Even if consumers t ready for bio-engine their foods, chances are probably already

long as they can be competitively-priced—meat may be next on the diet change agenda.

Products made using genetically-modified

Several of the companies mentioned above

organisms (GMO) often come under fire for

have chosen Hong Kong to gently launch their

using technology in place of nature, yet it’s

products into Asia, with rapid expansion plans

interesting to note that the cheese industry

for China. This may be prompted by the new

has been using genetically-modified enzymes

dietary guidelines released by China in 2016,

since the 1970s. As the demand for cheese

where the newest version of the food pagoda—

increased, so did concerns about keeping up

China’s take on the food pyramid—recommends

the supply, along with growing desires to keep

cutting individual meat consumption by 50

from slaughtering very young cows (from which

percent. The average person in China currently

the rennet enzyme needed to make cheese is

consumes 63kg of meat per person per year, and

derived). Many consider the feat of replacing

the new recommendations would take this down

a calf’s stomach with a beaker to be one of

to 27.5kg. While no small feat, a successful

the greatest achievements ever made in food

reduction in the population’s daily meat intake

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FAK E MEAT GETS REAL

Impossible Foods

think they're not eered ingredients in s are, most people y eating them.

Beyond Meat

Want to try some of these faux meats? For a complete list of all the Hong Kong restaurants serving the Impossible Burger, Omnipork, Beyond Meat, and JUST Egg, scan this QR code or visit www.afoodieworld.com.

For a more in-depth exploration of the future of food, visit www.foods-future.com.

mushrooming appetite for meat. China has also could mean greenhouse gases produced from

signed a US$300 million deal with three Israeli

the livestock industry in China would be reduced

companies to purchase lab-grown meat, showing

by one billion tonnes by 2030. Less than 30

a firm commitment to reducing the country’s

years ago, meat was considered a luxury item

greenhouse gas emissions.

amongst the general public in China, with the

With meatless burgers that look and taste like

average Chinese person eating 20kg of meat

beef, plant-based pork that’s better for you and

per year. Economic changes within the country

tastes like the real deal, a revolutionary product

have rapidly led to increased accessibility to

that produces springy omelettes without the

meat. China now consumes half the world’s

eggs, and the future possibilities of an algae-

pork and 28 percent of its overall meat, driving

based salmon alternative and cell-cultured tuna,

worrying obesity and diabetes epidemics. The

it begs the question: can the food industry truly

updated dietary recommendations set a strong

be reformed into a plant-based reality in just a

course by the government to curb the country’s

few short years, and if so, are we ready for it? afoodieworld.com 19

THE FUT URE O

FOOD 'S FUTURE SUMMI T

The Food’s Future Summit 2018 gathered innovators and experts to join efforts towards changing our global food destiny Our second annual award-winning Food’s Future Summit was an exciting, knowledge-filled two-day event that gathered together some of the most progressive and influential global ground-breakers in the culinary and food tech spheres to share where the future of food is headed. In one year, the Summit has already evolved tremendously, with the dialogue advancing into the world of lab-grown, in vitro meats, “eating” data, and using blockchain in the food chain.

The Summit kicked off to a passionate start as Josh Tetrick, the co-founder of billion-dollar food tech company JUST, detailed his journey to creating his first egg-free mayonnaise product in the U.S., to his mung bean eggs, to his recent roll-out across West Africa of a product called Power Gari—a fortified cassava porridge—to fuel those who suffer from malnutrition. Tetrick announced the company’s ambitious plans to launch “clean” meat—made from the cells of healthy living animals—by the end of this year. At the end of his inspiring speech, he unveiled the major announcement of his partnership with Hong Kongbased international start-up accelerator Brinc to provide entrepreneurs with a toolkit to create meaningful, sustainable products using JUST’s raw materials and R&D—like vegan butter and ice cream that work for local palates in Hong Kong and across Asia. Brinc will invest over HK$500,000 per team as well as provide access to their facilities at PMQ in Central, including Taste Library, which contains thousands of food-

OF FO OD

related tomes for research, ABC Cooking Studio, and pop-up incubator Taste Kitchen, to help early-stage companies who want to disrupt the current broken food system with their plant-based products—aiding with everything from product development and consumer testing through to marketing and distribution. All of this ties in with Tetrick’s ultimate goal afoodieworld.com 21

of achieving a global sustainable food system.

success and what the future’s ideal dining scene

Tetrick explained the partnership as “using

might look like. May established the need for

capitalism to make a difference”, reiterating, “If

restaurants in Hong Kong to explore creativity within

you want to solve the world’s biggest problems,

a new model for dining, like the evolution happening

do it through business.”

in Copenhagen, one that requires less labour without

Tetrick’s keynote speech segued into coverage

compromising on the hospitality experience.

of a familiar panel topic from last year, The Big

A panel of enlightened individuals informed the

Gamble, an exploration of food investment with

audience on what it takes to sustain a sustainable

Brinc CEO Manav Gupta, Dan Pathomvanich, CEO

business coupled with the realities of commercial

of NR Instant Produce, and Donna NguyenPhuoc

success, with panellists from Circular Community

of SPARQ Capital, who shared their insights on the

HK, forward-thinking restaurant group Maximal

future of food investment.

Concepts, LILY FLD, which is renowned for its

Panellists from our inaugural feature country—

fully-biodegradable single-use drinking straws,

Sweden—detailed

about

handmade cosmetics pioneer LUSH, and the Director

the world of food and how, as a nation, they

of Sustainability at The Hong Kong & Shanghai

are leading the way in designing a positive food

Hotels group, including The Peninsula, Janice Lao.

cycle by supporting new businesses within their

They discussed the ongoing challenges to creating

country, stating, “Sweden is a great place to fail.

sustainable options that are simple and convenient

The government supports you and helps you to

so that consumers don’t feel a negative change.

try again.”

We were educated on how nanotechnology and

Our Dining in 2020 panel last year discussed the

new science are shaping our dining experiences

possibility of alternative proteins reaching our

and delved into charting the applications and

plates in restaurants in the future. One year later,

opportunities of data, both big and personal, in our

we looked further ahead to Dining in 2030 with

dining scene. An information-intense panel called

a collection of high-profile chefs and restaurant

Blockchain in our Food Chain explored how this

owners including Chef Uwe Opocensky of Beef &

technology is being utilised within the food industry

Liberty and his eponymous eatery Uwe, veteran

to solve problems with everything from labelling

restaurateur Michelle Garnaut of M Restaurant

to food safety. Tomaž Levak, CEO of OriginTrail,

Group, Jowett Yu of Black Sheep Restaurants

broke down the heart of blockchain, explaining, “In

(notably Ho Lee Fook) and local sensation May

essence, it’s all about trust—a societal innovation of

Chow of Little Bao. Last year, alternative proteins

what do we accept as the truth.”

were just being introduced to restaurants in Hong

We delved further into the subject of alternative

Kong, but they have now escalated to being the

proteins and whether they will ever become

talk of the town, having been implemented on

mainstream. The informed and engaging panellists

many restaurant menus around town. The panel

provided a lively debate on the possibility of a future

shared their opinions on this subject as well

featuring plant-based, GMO, and lab-grown meat

as their thoughts on technology, sourcing, the

substitutes. PizzaExpress Hong Kong have put the

phenomenon of chefs as lifestyle ambassadors,

first JUST Egg pizza on their menu and spoke of the

the importance of social media in a restaurant’s

huge positive response they have received to their

their

22 afoodieworld.com

observations

FOOD 'S FUTURE SUMMI T

Wraps from Food Folk

Josh Tetrick

How Sweden Designs Our Food’s Future panel

Coffee cart by The Coffee Academics

Paul Zimmerman

JUST Egg

Shopping at the marketplace

Pastries by Classified

Beyond Chicken pizza, signifying the valuable financial appeal to a greener food product. The Butchers Club has also introduced Beyond Meat to its menus, with owner Ricky Lai expressing honestly that initially, it was done as a marketing promotion. But their ethos of providing the best-quality products to their customers has seen plant-based meat become one of these

May Chow

Agar jelly worms and

products. The director of Green Monday, Jenny Ng, said that although they want to champion a vegetarian lifestyle, “There are people who miss the texture and aroma of meat. We want to supply and explore alternative proteins and start the movement here in Hong Kong.” MANA! founder, Bobsy Gaia, declared, “This is not a trend. This is a change of consciousness. I wish it had happened 30 years ago, as we really are now in a big, big mess. But now the change is huge and growing exponentially, and without social media, this change wouldn’t be accelerating in this way.”

We then took on the subject of gourmet dining outside restaurants, discussing the ever-evolving operating models for eating out beyond four walls, debating delivery options and festivals with food kiosks. We also checked in with the younger generation to discover what makes them decide to dine where they do and what drives them to indulge in ‘grammable grub.

Saturday’s agenda held a jam-packed schedule

Marketplace

that spanned from hacking food’s future, to the worries of food safety, to the future of protein.

We worked on going from waste to wealth and explored how various waste outputs could become valuable resources. We also dove deep into the world of seafood and what can be done about the pressing issue of 90 percent of the world’s oceans being overfished—and the very stark reality that we may run out of fish by as 24 afoodieworld.com Dining in 2030 panel with Michelle Garnaut, Uwe Opocensky, Jowett Yu, and May Chow

FOOD 'S FUTURE SUMMI T

soon as 2045. We ended the day by focusing on the future of waste and the solutions currently possible for Hong Kong.

If this all sounds like heavy stuff, it is. The challenges are clear: the planet cannot sustain our current consumption trends and we have to find a way to feed the future. We must utilise the technology of tomorrow

d mealworms on edible soil by Invisible Kitchen

to start changing our diets today. But it’s also exciting.

The wheels of undoing the dire problems we’ve created and resetting the food cycle with innovation and technology are already in motion. The Food’s Future Summit 2018 highlighted what’s being done now as well as the potential for change within the industry. It’s inspiring to think that soon our dinner plates could be built of completely different foods than what appears on them now. We, at Foodie, cannot wait to find out what the next chapter holds.

Missed the Summit this year? Join in next year for an

Edible flowers by Rooftop Republic

even bigger and more thought-provoking Summit than ever before! More info at www.foods-future.com.

We would like to thank our amazing partners and supporters: Consulate General of Sweden, Hotel ICON, the Hong Kong Polytechnic University—School of Hotel and Tourism Management, InvestHK, Absolut, Bakehouse, Choice Healthy Foods, Classified Group, Caterierge, Food Folk, Green Monday, Gafell, Happy Cow, Impossible Foods, Invisible Kitchen, Oatly, Pear & Carrot, The Coffee Academics, Seven Brews, and Wine's Link, Biorna Quantics, Choose Right Today, Dishtag, Little Sweetness, Minor Figures, Oklin, Sabatino Tarfufi, Umami Concepts, Urban Grow, Business Sweden, Bite Society, Campfire, Circular Community Hong Kong, Compare Retreats, DISH Global Centre for Food Safety and Quality, Duni, Eatology, Expat Living, Food Safety Consortium, Femalentrepreneurs Worldwide, Flux Compass, Garage Society, Green Common, Green Queen, Green Is the New Black, International Culinary Institute, Liv Magazine, Localiiz, LUSH, Macau Lifestyle, Melee, Metta, MIT Hong Kong Innovation Node, Try Swedish, Vocational Training Council, WeWork, Wild Roots, WHub and Zegal.

afoodieworld.com 25 Circular Community HK workshop

The Food Nomad Victoria, Canada

Celia Hu takes in the farm-to-table splendour of Victoria Referred to fondly as “The Garden City”, Victoria has Canada’s mildest climate and is the capital of the province of British Columbia. The compact, postcard-perfect city is home to some of Canada’s finest Victorian-era architecture, from the copper-domed Parliament Buildings to the grand dame of the Fairmont Empress Hotel. Although originally settled by the First Nations people, the city was “founded” in 1843 by James Douglas on behalf of the British Crown, and the city was given its current name in honour of the reigning monarch, Queen Victoria. The Gold Rush swelled Victoria into a lively port, and, in a sinister turn of events, the port also served as North America’s largest harbour for opium in the late 19th century. Victoria is a quirky city built on some of the oldest recorded histories of Western Canada, and its unique mix of quaint weirdness makes it an irresistible tourist destination.

26 afoodieworld.com

Blue Fox Café

Photo Credit: Blue Fox Café / Facebook

THE FOOD NOMAD

10 Acres An enterprise in the best sense of the word, 10 Acres owns and operates three different restaurant concepts using supplies from its own organic farm

John's Place

on the Saanich Peninsula of Vancouver Island.

Just 25 kilometres from its downtown restaurants, the farm offers a bevy of sustainable, ethicallyraised crops and livestocks year-round, and the restaurants proudly display the produce that are in season. The Bistro offers brunch-y, casual eats while The Commons turns more into a bar come sundown. The Kitchen is on the swishest side of the spectrum with a fine dining menu and gets first dibs on all the daily produce.

Il Terrazo Do yourself a favour and make a reservation, because this place is always packed. Hard to imagine in the somewhat sleepy town of Victoria, this local Italian favourite is always buzzing. Exposed brick walls and cosy stone fireplaces give the restaurant plenty of atmosphere, while the hearty pasta portions will fill your belly. The food here is good, although not outstanding, but we certainly like the

The Bistro, 611 Courtney Street, (250) 220 8008

jovial vibe.

The Commons, 620 Humboldt Street, (250) 940 0735

555 Johnson Street, 250-361-0028

The Kitchen, 614 Humboldt Street, (250) 385 4512

John’s Place Blue Fox Café

If the walls could talk, they’d be spilling many

There’s nothing inconspicuous about this quirky

tales set in this place. Stepping into the much-

little café thanks to the massive line at its door at

loved diner feels like stepping into the den of

any given time of the day. Open for breakfast and

someone’s well-lived life. The wood-planked walls

lunch only, the unique flavours paired with honest

are covered floor-to-ceiling with signed movie and

good ol' cooking has given Blue Fox Café an almost

sports memorabilia, old newspaper clippings, and

cult-like following. The Moroccan chicken eggs

photographs. The owner, John, drove here from his

Benedict, laced with spices and sweet caramelised

home state of California, and bet his last dollar on

onions, was a sight to behold, and we are obsessed

the diner. Today, John’s Place is an institution, and

with the velvet creaminess of the butter chicken

still makes everything from scratch. Make sure to

eggs benny.

try their crispy cornbread.

101–919 Fort Street, (250) 380 1683

723 Pandora Ave, 250-389-0711 afoodieworld.com 27

Kid Sister

Rebar

“This couldn’t possibly be it!” we exclaimed as

Healthy eating served with a side of kitsch, the

Google Maps directed us into one of the narrowest

cheerful, quirky diner has been front-lining the

alleyways in Victoria’s historic Chinatown, but, lo

wholesome eating trend since 1988. A juice bar

and behold, we walked into a steady vein of earnest

as well as a full-fledged restaurant, the menu is

ice cream goers all eager to lick up one of Kid

predominantly vegetarian and focuses on sourcing

Sister’s made-from-scratch creations. Open only

ingredients from quality, local growers. You’ll find

during the spring to summer months, the small ice

all the hippie goodies here, such as almond burgers

cream shop whips up eight flavours daily, but by

and tempeh, although we were also pretty satisfied

midway through the day, around half are already

with the blackened rockfish tacos.

sold out. Made with quality, organic, locally-

50 Bastion Square, 250-361-9223

sourced, sustainable ingredients, Kid Sister is a walking billboard of what Victoria’s dining scene strives for. We couldn’t get enough of the salted caramel and chocolate fudge ripple flavours.

10 Fan Tan Alley, Victoria, (250) 590 6888

A dressed-down reinvention of popular fine dining restaurant Ulla, OLO, which means “hungry” in Chinook jargon, serves up some of the best meals in town while still showing some of its fine dining roots. The puffed beef tendon, which looks like simple bar food, disappears with airy lightness and leaves a velvety, luscious finish. It’s the type of

Rebar

finesse that hints at more refined cooking. The duck breast with beet and cherry jus was succulent and tender, and the beef short rib melted in the mouth.

Off-beat but genius pairings like halibut-filled ravioli with fennel sauce keeps diners on their toes.

509 Fisgard Street, (250) 590 8795

OLO

28 afoodieworld.com

Kid Sister

Photo Credit: Rebar Modern Food / Facebook

OLO

Notable Detours The magnificent Neo-Baroque architecture that is the British Columbia Parliament Buildings houses the Legislative Assembly of the province.

Walk through the beautiful government buildings and learn about B.C.’s historical past with a free guided tour.

The jewel of Victoria, the Fairmont Empress Butchart Gardens

Hotel underwent a $60 million renovation in 2017.

Sip from their menu of 21 loose leaf teas as part of the iconic Empress afternoon tea, a tradition that began in 1908, and revel in all things British.

Perhaps the prettiest converted rock quarry in the world, the various gardens throughout the vast 55-acres of Butchart Garden have been in bloom for over 100 years.

Now a National Historic Site, Craigdarroch Castle was commissioned by coal baron Robert Dunsmuir during Queen Victoria’s reign. Once the richest family in all of Western North America, the Victorian splendour of the castle is a fantastic example of a “bonanza castle”, built on “new money” during the turn of the last century.

Do a ghost tour in Canada’s oldest Chinatown, and check out the artisanal shops in narrow Fan Tan Alley—the narrowest street in all of Canada.

The streets still hold secret entrances to opium dens of a bygone era.

Converted from an old bank into a book store in 1963 by Nobel Prize-winning writer Jim Munro and his wife Alice, Munro’s Books’ vast coffered ceilings and classical architecture is the perfect spot for bookworms.

afoodieworld.com 29 Craigdarroch Castle

little hong kong kitchen Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen www.mylittlehongkongkitchen.com

30 afoodieworld.com

RECI PES

PUMPKIN & LENTIL DAL Serves: 4 | Prep time: 10 mins | Cooking time: 25 mins For dal:

Method:

• • • • • • • • • • • • •

1.

1 large onion 2 tbsp groundnut/flavourless oil 2 tsp garlic paste 1 tsp ginger paste 1 bird’s eye chilli 1 tbsp chopped coriander stalks 2 tsp cumin 2 tsp turmeric 1 tsp ground coriander 3 large tomatoes 550g pumpkin 250g red split lentils 1l vegetable stock

2.

3.

For serving: • • • • •

Fresh coriander Natural yoghurt Fresh chillies Steamed rice Naan bread

4.

Place a large saucepan over medium heat. Add in 2 tablespoons groundnut or flavourless oil. Finely chop the onion, chilli, and coriander stalks, and add to the pan. Fry until softened. Add in the garlic and ginger paste and cook for a further minute before adding in the ground spices.

Chop the tomatoes into small pieces and add to the onions and spices. Stir well to coat and cook for 5 minutes.

Peel and de-seed the pumpkin and chop into 1-inch cubes. Once the tomatoes are softened, add the pumpkin and lentils to the pan. Stir well to combine and finish off with the stock. Bring the liquid to a boil and reduce to a simmer for 20–25 minutes, until the lentils have thickened into a dal consistency. Season to taste.

To finish, serve the dal over steamed rice and top with fresh coriander, natural yoghurt, and fresh chilli slices. Serve a few pieces of warm naan bread on the side.

afoodieworld.com 31

32 afoodieworld.com

RECI PES

THE ULTIMATE LAMB BURGER Serves: 4 | Prep time: 30 mins | Cooking time: 30 mins Burger: • • • • • • • • • • •

500g lamb mince 2 tsp garlic paste 2 tbsp chopped mint 2 tbsp chopped parsley 2 tsp ground smoked paprika 1 tsp ground cumin Salt and pepper to season 250g halloumi cheese Crisp lettuce leaves 4 burger buns 1 red onion

2.

3.

Red pepper relish: • • • • •

2 red bell peppers 1 tbsp chopped parsley 3 tsp extra-virgin olive oil 1 tsp white wine vinegar Salt and pepper to season

4.

Cucumber and mint yoghurt: • • • •

200g Greek yoghurt ½ large cucumber 1 tbsp chopped mint 1 tsp extra-virgin olive oil

Method: 1.

To make the burgers, place the mince in a bowl with the garlic, spices, herbs, and seasoning. Mix well. Divide the mix into four burger patties and place on an oiled plate. Cover with cling wrap and refrigerate until ready to cook.

5.

6.

To make the relish, preheat the oven to 200°C. Rub the peppers with olive oil and place on a baking sheet. Roast for 20–30 minutes until the skin is charred. Place the peppers into a bowl and cover with cling wrap. Allow the pepper to steam for 10 minutes. Once steamed, remove from the bowl. Peel the skin from both peppers and remove core and any liquid inside.

Finely chop the softened pepper and place in a bowl. Add the chopped parsley, oil, vinegar, a pinch of salt and pepper, and stir to combine. Set aside.

To make the yoghurt dip, de-seed the cucumber and chop into small cubes.

Combine the cucumber with the yoghurt, mint and olive oil.

To cook the burgers, heat a drizzle of olive oil in a frying pan over medium heat.

Once the pan is hot, cook the burgers for 5–6 minutes until golden. Flip and cook for a further 5–6 minutes on the other side until cooked through. Place the burgers on a dish, cover with foil, and allow to rest for 2 minutes.

While the burgers rest, chop the halloumi into 8 slices and place into a dry frying pan. Cook for a minute or two until golden on each side. Chop the red onion into rings/slices and wash the lettuce leaves.

To assemble the burger, toast the buns until slightly crisp. Spread a teaspoon of yoghurt mix on the insides of each bun.

Top the bottom half with a rested lamb burger, two slices of halloumi, and red onion rings. Add a spoonful of the red pepper relish, lettuce, and the top half of the burger bun.

afoodieworld.com 33

meatless monthly Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good old home cooking. Try your hand at her Grandma’s special tomato gnocchi for yourself www.oliveolykitchen.com

34 afoodieworld.com

RECI PES

gnocchi with grandma's special tomato sauce Serves: 2 | Prep time: 5 mins | Cooking time: 20 mins Ingredients: • • • • • • • • • • • • • • •

½ red bell pepper, diced into small cubes ½ onion, diced into small cubes 80g cherry tomatoes, halved 1–2 garlic cloves, minced 1 tsp dried oregano 1 stem fresh basil, chopped (only use the leaves) 1 garlic clove, finely chopped ½ tsp chilli flakes ½ can tomato sauce ½ glass of red wine ½ cup fresh ricotta 250–300g gnocchi Parmesan cheese 1–2 tbsp roasted garlic breadcrumbs Extra-virgin olive oil

Method: 1.

2.

3.

Preheat the saucepan with a generous amount of olive oil on medium heat. Cook bell pepper and onion for a few minutes.

Add cherry tomatoes, garlic, dried oregano, chopped basil, chilli flakes, and season.

Place a lid on for a few minutes to allow the vegetables to cook, then add red wine. After the alcohol has evaporated, stir in the tomato sauce with half a cup of water. Cook for about 15 minutes with a lid on medium-low heat. Stir occasionally. Turn off the fire.

Use a hand blender to blend the sauce and set aside.

Meanwhile, bring a pot of salted water to a boil. Cook the gnocchi until they float on top of the boiling water. Use a pasta strainer to remove the cooked gnocchi and place them directly into the saucepan. Reheat the saucepan and mix in the fresh ricotta evenly until the saucepan is hot. Serve immediately with some Parmesan, chopped basil, and breadcrumbs.

afoodieworld.com 35

Hannah Chung is on a zero waste challenge. She seeks eco alternatives and green solutions for everyday living and aims to achieve a zero waste life. Follow her journey on Instagram @thezerowastechallenge.

Roughly 1.3 billion tonnes, or one-third of the total global food production, is either lost or wasted every year, a staggering figure that includes the entire supply chain, from initial production to final household consumption. Hong Kong alone produces 3,600 tonnes of waste every day, with reportedly a whopping 40 percent of household food waste coming from Chinese soups, according to a survey by HK organisation Food Grace.

Zero waste warriors and pioneering chefs claim that waste is a failure of imagination, and we are clearly lacking plenty of it in the supply chain, with roughly 20–40 percent of crops never reaching the shelves due to supermarket chains’ strict demands on the agricultural industry. The problem is that we are labelling this surplus as ‘waste’ rather than seeing them as assets and revenue generators. The future is gearing towards circular economy models and new startups are now flocking to utilise and rescue this surplus within supply chains to create conscious products. Here's some inspiring products and tips:

Appreciating inner beauty Seeing opportunities in rejected fruit and veg, Rubies in the Rubble takes the surplus from farmers and transforms them into condiments with a conscience in the form of chutneys, jams

ChicP

36 afoodieworld.com

Photo Credit: ChicP / Facebook

and preserves. Rejuce and GetWonky extracts the goodness from rescued crops for coldpressed juices, and ChicP and Snact get creative with hummus and fruit jerky. Barnana works directly with farmers in Latin America by taking their imperfect bananas, deemed too ‘ugly’ to export, and dehydrates them into delicious snacks.

Photo Credit: ReGrained

the zero waste diaries

By-products San Francisco based startup ReGrained rescues nutritious

Coffee

grain created from the beer

Photo Credit: Urban Outfitters

Kaffeeform

Piñatex

Photo Credit: Piñatex

Photo Credit: Kaffeeform

THE ZERO WASTE D I ARI ES

Charging our brains, and now

brewing process for protein-

our stoves, coffee grounds have

and fibre-packed snack bars.

the potential to be turned into

In reverse, Toast Ale turns

biofuel. U.K.-based company

leftover crusts of bread into beer.

Every little bit counts

bio-bean collects waste grounds

For straws, LILY FLD cleans

Get creative and do your part at

from instant coffee factories,

and processes reeds, normally

home. Transform your Chinese

offices and cafés and converts

a by-product of rye harvests,

soup ingredients into new dishes.

them into ‘logs’ that can be

to make all-natural drinking

Revive your stale bread to make

used for wood burners, stoves,

straws. In the textile industry,

panzanella or bread pudding.

and open fires. This wonder

Piñatex provides additional

If your milk is on the turn, have

bean is also full of nutrients

income streams to pineapple

a go at curd cheese or paneer.

and can be used as a soil base

farming communities by turning

Make quick pickles from old-

to grow mushrooms; companies

pineapple leaves, a by-product

looking veg in the fridge and

like Mushroom Me! and

of the farming process, into

turn your coffee grounds into a

GroCycle offer home-growing

plant-based leather. Vegan and

skin exfoliator. Some cookbooks

kits for gourmet mushrooms

plastic-free = winner! Similarly,

and blogs I recommend are:

at home. Kaffeeform stylishly

Agraloop transforms food crop

River Cottage Love Your

moulds old coffee grounds into

waste into high-value natural

Leftovers (Hugh Fearnley-

biodegradable coffee cups, so

fibre products that can be used

Whittingstall), My Zero-Waste

you can have your coffee and

for textiles, packaging, and

Kitchen (Kate Turner), and

drink from it too.

organic fertilisers.

www.zerowastechef.com.

My Zero-Waste Kitchen by Kate Turner

For more zero waste tips and green solutions to try at home, visit www.afoodieworld.com/users/hannah