Food writer Janice Leung-Hayes and Victoria Chow of The Woods do a blind taste test between Impossible Foods' plant-based meat and real beef
Above Video: Isabel Wong/Hong Kong Tatler

Choosing Hong Kong as its international launch pad, Impossible Foods quickly became the talk of the town with its plant-based products that taste, smell and sizzle like real meat. The California-based startup chose two of Hong Kong’s biggest names in the F&B industry—chefs May Chow and Uwe Opocensky—to be the first to serve the Impossible Burger at their restaurants.

See also: More Than Meat: Impossible Foods’ David Lee And Nick Halla On The Future Of Plant-Based Food

Adding an Asian twist to his version of the Impossible Burger, chef Uwe’s restaurant Beef & Liberty now serves up the Impossible Thai Burger made with chilli, coriander, mint, basil, spring onion, soy mayonnaise, crispy shallots and garlic, with a side of Impossible chilli cheese fries.

We invited food writer and entrepreneur Janice Leung-Hayes and Victoria Chow of The Woods to do a blind taste test of two serves of chilli cheese fries; one created with the Impossible plant-based meat and the other made with real beef. Could they tell the difference? Watch the video above to find out. 

Venue: Beef & Liberty | Photography & Videography: Isabel Wong

See also: First Bite: We Tried The Impossible Foods' Plant-Based Meat

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