8/30/2023 0 Comments Sifu restaurant![]() To describe it better, it would be better to name it as spicy gravies or soups. This is a type of curry that is on the watery-side when compared to the typical Malay or Indian curries. Assam Tumis Red Snapper Photo: Penang Foodie So if you’re a cuttlefish lover, it’s our recommended dish for you to try!Ĥ. Soft and flavourful, this cuttlefish is cut into bite-size pieces that absorb a little spicy kick from the dried chili. ![]() It could be the most tender cuttlefish we’ve ever tried. This stir-fry cuttlefish cooked in soy sauce is a dish that didn’t disappoint us. Stir-Fried Sotong with Garlic & Onion Photo: Penang Foodie So remember to scoop a good amount of sauce before you dig into your rice!ģ. This is a saucy dish that tastes irresistibly good with white rice. It presents a simple ingredient list but it’s spicy, pungent and sweet with subtle petai flavours that penetrate evenly into the prawns. This Petai Prawns or Stink Bean Prawns is a Nyonya signature that features homemade sambal, prawns and petai. Petai Heh (Petai Prawn) Photo: Penang Foodie Paired with pickled vegetables at the side, this is an appetising plate of marinated prawns that makes you go for more.Ģ. Pan-fried until the tamarind sauce fully covers the prawns, this is a delightful dish that is tangy yet accentuates the naturally sweet taste of prawns. Served with salted egg and a healthy dose of sambal belacan and you’ll dig in for more.Īssam or tamarind is a paste that gives a bold and tart flavour. Featuring kaffir lime leaves to turmeric leaves, it gives off a strong aromatic herbal taste that is touched with a little salt. This dish that literally translates into salad rice is a traditional rice dish that uses local vegetables and herbs as the main ingredient. Hong Kong’s plant-based market is also seeing a surge in demand, with Hong Kong consumers looking for more sustainable options.In Malay, ‘nasi’ means rice and ‘ulam’ means salad. Asia, which consumes the most meat in the world, is experiencing a shift toward plant-based protein due to growing health and environmental concerns. They say that offering a plant-based alternative to signature dishes gives customers, both loyal and newcomers, a comforting sense of familiarity when trying something “new.” Asia’s palate transformationĪccording to a report from the China Cuisine Association, the global meat-substitute market is expected to reach 320 billion yuan ($50 billion) by 2025. Stanley Wong Yiu Man and Chan Kim Fung, Assistant Executive Chefs of Shanghai Lao Lao, said that they want to popularize plant-based food in traditional Shanghainese staple dishes through this collaboration with Plant Sifu. ![]() ![]() The brand is already popular with Hong Kong’s top chefs and Michelin-starred restaurants for its versatility and mild flavors. ![]() Plant Sifu uses high-quality non-GMO soybeans to create products that it says are rich in protein, and contain no added MSG, preservatives, or colorings. The debut menu includes a plant-based version of xiao long bao, the globally renowned Shanghainese dim sum staple, which is also Shanghai Lao Lao’s number-one selling item.,” Ng said.īraised beancurd & minced plant-based meat in spicy sauce at Shanghai Lao Lao – courtesy Plant Sifu “Since the brand is known for its exceptional craftsmanship, authenticity and quality, its endorsement is a major testament for Plant Sifu as the preferred plant-based option for Chinese and Asian cuisines. “Our collaboration with Shanghai Lao Lao represents the first ever plant-based menu for this authentic Shanghainese label under the Café de Coral Group,” Joshua Ng, co-founder of Plant Sifu parent company Good Food Technologies, said in a statement. The collaboration marks a first for the popular Hong Kong Shanghainese food chain, owned by veteran restaurant group Café de Coral Group, in exploring the world of plant-based meat alternatives. Shanghai Lao Lao has selected four of its most famous dishes to be reimagined using Plant Sifu plant-based pork, including xiao long bao, one of the chain’s most famous items. Plant Sifu’s newest partnership celebrates Shanghai Lao Lao’s foray into new-age Chinese cuisine. 3 Mins Read Plant Sifu, Hong Kong’s first locally produced plant-based meat brand, has partnered with Shanghai Lao Lao, a local chain of bistros that specialize in xiao long bao and hand-pulled noodles, for the introduction of a plant-based meat menu. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |