The plant-based products will be available at the Hotel Icon in the Tsim Sha Tsui region, while the other hotels include the Grand Hyatt Hong Kong in Wan Chai and the Intercontinental Grand Stanford Hong Kong in Tsim Sha Tsui East.
The Impossible Burger made its debut at the Hotel Icon yesterday (5 June) and will be among many other plant-based meats from the business to appear across the hotel’s all-day café and brasserie, Green, and open air marketplace-inspired eatery, The Market.
At Green, guests can enjoy the Impossible Burger, served on a vegan bun, topped with gouda, onions and pickles for HK$140. At The Market, the Impossible will be offered in a variety of dishes inspired by Hong Kong and south-east Asian cuisine.
The Impossible Burger will be introduced at two of the Grand Hyatt Hong Kong’s restaurants: The Grand Café and The Grill, while the Intercontinental Grand Sandford will offer the Impossible Indian Burger for HK$168.
Impossible meat is made from simple ingredients, including water, wheat protein, potato protein and coconut oil, as well as heme.
Hong Kong is the first place outside the US to feature the Impossible after opening up into the Asian market in April. The business was rolled out into high-chain restaurants including Little Bao, Happy Paradise and Beef & Liberty.
Impossible Foods CEO Patrick Brown said the business was pleased with its warm welcome and support in Hong Kong.
“As our first market outside the US, it has been an illuminating experience to see such positive feedback from diners,” said Brown. “We’re really looking forward to launching next in some of the city’s best hotels and restaurants.”
Impossible Foods is expected to announce its presence in Singapore imminently after revealing to GlobalMeatNews that plans had been confirmed.