Tong Kee Bao Dim Launches 4 Vegan Omnipork Dishes Across Hong Kong

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After a series of partnerships with mainstream F&B brands, Hong Kong’s Green Monday, the group behind the famed Omnipork, is now joining hands with the city’s dim sum chain Tong Kee Bao Dim to launch four new vegan-friendly dishes made with the pork mince analogue. The new dishes will be available across all 100 locations in Hong Kong in what is yet another step to making plant-based eating even more convenient and accessible to consumers. 

Tong Kee Bao Dim, one of Hong Kong’s most iconic franchises offering takeaway dim sum and other classic Cantonese bites, has just launched four new 100% vegan dishes made with Omnipork, one of there plant-based pork alternatives developed by Green Monday Group’s food tech arm OmniFoods.

The new menu items include Omnipork & Vegetable Bun and Omnipork & Vegetable Dumplings, which will be available across all 100 locations citywide, as well as Steamed Rice with Omnipork Strip and Omnipork in Tomato Sauce with Rice, which are available at select branches

This collaboration between OmniPork and Tong Kee Bao Dim is a perfect example of plant-based innovation going mass.

David Yeung, Green Monday Founder & CEO

Omnipork is developed by Green Monday’s food tech arm OmniFoods, and is made using pea protein, non-GMO soy protein, shiitake mushrooms and rice. After launching its acclaimed vegan pork mince analogue in 2018, OmniFoods has since debuted Omnipork Strip, a substitute for julienned pork meat, and Omnipork Luncheon, a vegan version of the canned meat brand made famous by Hormel Foods’ Spam. 

Priced at an affordable HK$8 (US$1.03) for a single bun to HK$32 (US$4.13) for a meal-sized rice dish, the partnership is yet another move to make healthier, cruelty-free and more sustainable plant-based options accessible to mass consumers. For comparison, Tong Kee Bao Dim’s traditional menu options range from HK$5 (US$0.65) to HK$27 (US$3.48).  

Launching with Tong Kee Bao Dim also ticks the boxes to localise plant-based foods. Cantonese classics like baos, rice dishes and dumplings represent daily staples for many locals. 

This collaboration between OmniPork and Tong Kee Bao Dim is a perfect example of plant-based innovation going mass, the best practice of making green common,” said David Yeung, founder and CEO of Green Monday. 

Earlier this year, Green Monday collaborated with FMCG giant General Mills to launch two new vegan Omnipork dumplings under the iconic local frozen dumpling brand Wanchai Ferry. Sold in Hong Kong supermarket freezers at price parity with the brand’s traditional meat version, it represents a huge step forward in removing the price barrier that mass consumers had previously associated plant-based foods with. 

Beyond price, the rollout of both Wanchai Ferry’s frozen Omnipork dumplings and Tong Kee Bao Dim’s takeaway Omnipork series comes at a time when consumers are spending far more time at home due to the coronavirus, especially in the wake of Hong Kong’s current third wave. While Wanchai Ferry’s dumplings are available across almost every major supermarket chain in the city, many of Tong Kee Bao Dim’s branches are situated in MTR locations, where consumers can easily purchase takeaway and ready-made meals to enjoy safely at home, thereby offering plant-based and flexitarian eaters accessible and convenient options. 

Lead image courtesy of Green Monday / designed by Green Queen Media.


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

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