Royal China Club In London Rolls Out New 100% Plant-Based OmniPork Menu

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In collaboration with Hong Kong-based Green Monday’s food tech arm OmniFoods, the Royal China Club in London has launched a brand new standalone plant-based menu. Featuring the startup’s range of OmniPork plant-based analogues, the menu showcases vegan versions of classic dim sum and Cantonese dishes, from siu mai to poached chilli dumplings and grilled lotus root patties. 

The renowned U.K.-based Chinese restaurant chain the Royal China Club has launched a brand new vegan menu at its flagship Marylebone location in London, featuring twelve 100% plant-based dim sum and iconic Cantonese dishes made with OmniPork vegan pork analogue products. Starting from April 1, customers will be able to order everything from Deep-fried OmniPork “Siu Mai” with Dried Chilli and Garlic to Braised Tofu Stuffed with OmniPork and even a Grilled OmniPork Lotus Root Patty, available for takeaway and delivery, and for dine-in once coronavirus restrictions are lifted.

Developed by Hong Kong-based OmniFoods, OmniPork’s range of plant-based pork mince, “spam” or luncheon meat and pork strips are completely animal-free, made from non-GMO soy, pea protein, shiitake mushrooms and rice – and all three products will be incorporated into Royal China Club’s new vegan menu. Other dishes that customers can expect include Poached Chilli OmniPork Dumplings and Steamed BBQ OmniPork Buns

Crispy tofu skin roll with assorted mushrooms and OmniPork Luncheon.

Speaking about developing an entirely plant-based menu using OmniFoods’ range, Chef Billy Wong of Royal China said: “It was a big surprise to me when I first tried the OmniPork Luncheon and Strip. The texture, taste and colour have no difference compared with real meat, it works well with any ingredient and seasoning.”

“Most importantly, it is healthier than real meat as it contains no cholesterol or hormones, and is rich in protein and iron,” Wong added. 

The collaboration with Royal China Club comes shortly after Green Monday’s initial roll-out in the British market in January, which saw OmniPork debut via foodservice at a number of restaurants across the country for Veganuary, the campaign that has seen over one million pledgers and celebrity endorsements

Braised tofu stuffed with OmniPork.

It was a big surprise to me when I first tried the OmniPork Luncheon and Strip. The texture, taste and colour have no difference compared with real meat, it works well with any ingredient and seasoning.

Chef Billy Wong, Royal China Club

Green Monday has also introduced its products into British retail channels, first entering with the country’s leading exclusively vegan e-commerce platform TheVeganKind last month. OmniPork is currently available on the shelves of Longdan’s The Plantbase Store and online grocery delivery service GreenBay as well. 

Commenting on its new partnership with Royal China Club, founder and CEO of Green Monday David Yeung said: “We are honoured and excited for OmniPork products to be featured on their menu. Reimagining many dim sum and traditional dishes in plant-based forms will definitely provide excitement for vegans and meat-eaters alike.” 

Stir-fried OmniPork Strip with french bean.

Reimagining many dim sum and traditional dishes in plant-based forms will definitely provide excitement for vegans and meat-eaters alike.

David Yeung, Founder & CEO, Green Monday

It marks only the latest in the Hong Kong-headquartered company’s aggressive international expansion, having recently entered several new markets including Japan, where its OmniMeat range is now available for retail, and Shanghai and Singapore, where the group has launched physical retail outlets of its grocery chain concept Green Common. 

Green Monday has also doubled down its presence in its home city in Hong Kong, forging a major partnership with convenience store giant 7-Eleven city-wide, just months after it made headlines for its long-term partnership with McDonald’s


All images courtesy of Green Monday / Royal China Club.


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