Hotel Icon, Grand Hyatt Hong Kong and InterContinental Grand Stanford Hong Kong have added US-based Impossible Foods’ plant-based meat to their restaurant menus.

The Impossible Foods’ plant-based meat will be offered at Hotel Icon’s all-day café and brasserie, Green and The Market, an open air marketplace-inspired eatery, in Tsim Sha Tsui.

The Green will offer the Impossible Burger served on a vegan bun topped with gouda, onions and pickles.

The Market will serve a range of Hong Kong and South East Asian cuisine including Impossible meatballs with tomato herb sauce, Thai spicy country sausages, tandoori kebabs with cucumber raita and braised eggplant with Impossible mince and chilli sauce.

“As our first market outside of the US, it’s been an illuminating experience to see such positive feedback from diners.”

It will also offer a breakfast menu that will feature Impossible hash brown, steamed egg with Impossible mince and tomato sauce, Impossible herb sausage, and Impossible meat and bread pudding with tomato sauce.

The Grand Hyatt Hong Kong in Wan Chai will offer the Impossible Burger topped with veganaise, daiya provolone, a sweet potato rustique, and herbs at its Grand Cafe and The Grill restaurants.

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Impossible Foods CEO and founder Patrick O. Brown said: “We’ve been so pleased with the warm welcome and support of Impossible in Hong Kong.

“As our first market outside of the US, it’s been an illuminating experience to see such positive feedback from diners and we’re really looking forward to launching next in some of the city’s best hotels and restaurants.”

Impossible Foods entered the Hong Kong market last month by launching its products at Little Bao, Happy Paradise and Beef & Liberty restaurants.

The company’s products are currently offered as menu items in 2,000 restaurants across the US and Hong Kong.