Fresh off a win from the US Food and Drug Administration’s lengthy GRAS evaluation with a questions” result regarding the safety of its ingredients, Impossible Foods has launched its second international market, choosing Asia yet again with the popular tourist destination of Macau.
Galaxy Macau will be home to Impossible Foods’ award-winning faux meat at three of the property’s celebrated restaurants: The Noodle Kitchen, The Apron Oyster Bar & Grill and Cha Bei. Diners will have eight different opportunities to taste the vegan beef patty with dishes like Tex-Mex Tacos and Thai Lettuce Wraps from wellness and luxury lifestyle cafe, Cha Bei; Chipotle Croquettes and Vegetable Millefeuille from sustainable-drive, farm-to-fork The Apron Oyster Bar & Grill; and traditional Chinese dishes like noodles, buns and dumplings from The Noodle Kitchen which features handmade noodles using fresh flour from Inner Mongolia. Green Queen got a sneak preview of the menu and it’s delicious- especially exciting was the use of Impossible in so many Asian dishes.
“We’re humbled the launch in Asia’s premier tourist destination at one of the world’s most spectacular resorts,” Senior Vice President for International, Nick Halla, said in a statement. “Macau is a global crossroads of ideas and influences, and we are confident that chefs and consumers in Macau’s dynamic restaurant scene will fully embrace plant-based meat.”
Hailing from Silicon Valley, Impossible Foods was founded by Stanford University biochemistry professor and former pediatrician, Dr. Patrick O. Brown. Big on taste with a small footprint, the Impossible Burger is made from wheat protein, potato protein, coconut oil, and heme – a molecule found in every plant that also gives the burgers its “looks, cooks, and taste like a beef” vibe. Using 75% less water, generating 87% less greenhouse gases, requiring 95% less land and no animals than the conventional beef burger patty, the foodtech startup has been backed by a bevy of investors like Bill Gates, Google Ventures and Khosla Ventures.
Available in nearly 3,000 locations in the US and Hong Kong, the Impossible Burger has expanded rapidly after its debut earlier this year after teaming up with popular Hong Kong-based chefs May Chow of Little Bao and Happy Paradise and Uwe Opocensky of Beef & Liberty to introduce the versatile product. Made without hormones, antibiotics, cholesterol or artificial flavors, be on the lookout for Impossible’s plant-based seafood and dairy alternatives launching in the near future.
All images courtesy of Galaxy Macau