Celebrity Life

Ricky Lin, founder and CEO of Life3 Biotech, is our country's very own underdog in the plant-based meat industry.

The post Nutrient-dense plant-based meat substitutes are the way to Singapore’s food security appeared first on The Peak Magazine.

Ricky Lin, founder and CEO of Life3 Biotech, is our country's very own underdog in the plant-based meat industry.

For more stories like this, visit www.thepeakmagazine.com.sg.

From renowned environmentalist venture Green Monday, Green Common is unveiling a brand new 2-storey flagship eatery and marketplace on Wednesday, October 6 2021 – Green Common Nexxus.

An update on and expansion of its plant-based concept stores scattered around Hong Kong, Green Common Nexxus is a four-in-one vegan eatery and marketplace with gourmet dine-in, a coffee and drinks bar, a grab-and-go section and a mini grocery mart.

The flagship comes with a fresh new revamp featuring a soothing teal-mint "Aqua" and white palette that's present throughout the two floors' interiors, packaging and merchandise.

As you enter, you're greeted by the dairy-free coffee and drinks bar where oat milk is the default option – courtesy of UK milk-alternative brand Minor Figures – where you can choose from locally roasted coffees (including dark roasted and full-bodied blends) and superfood smoothies (new breakfast specials include an avocado green tea flaxseed and beetroot banana). Also present on the ground floor is a vegan bakery and a section with healthy meals-to-go made daily in-house.

The expansion of its grocery sees sections dedicated to vegan products for those with food restrictions, like the keto diet or a gluten intolerance, as well as freezers and fridges stocked with familiar ready-made frozen meals and every plant-based product you'll ever want from well-known brands like OmniFoods, JUST Egg, Heura, Beyond Meat and more.

Walk a few stairs up to the restaurant on the first floor serving up completely vegan Asian fusion dishes. Some sumptuous highlights include the Lolli-OmniPork, a crispy plant-based meatball glazed in a sweet and sour sauce on a stick, a reimagined "beef" wellington with OmniPork Luncheon, mushroom and truffle sauce wrapped in roasted vegan pastry sheets, and the ochazuke made with OmniCrab and tororo kombu served with roasted brown rice genmaicha tea.

And as animal products are often incorporated in the making of alcohol (such as egg whites or gelatine as fining agents in winemaking), Green Common Nexxus has sourced vegan-certified wines and sakes from all over the world – available to enjoy at the restaurant in November.

Green Common Nexxus opens on Wednesday, October 6 2021.

Green Common Nexxus, Shop G01 & 101, Nexxus Building, 77 Des Voeux Road, Central; +852 2727 6682

The post Green Common Opens Brand New Two-Storey Flagship in Central appeared first on Prestige Online - Hong Kong.

In a bold move, the hospitality group has removed all meat from its menus.

The post Ovolo Hotels goes completely vegetarian across all its properties for a year appeared first on The Peak Magazine.

In a bold move, the hospitality group has removed all meat from its menus.

For more stories like this, visit www.thepeakmagazine.com.sg.

Sustainability has become a particularly popular and talked-about topic in recent years.

Prominent names in the fashion, beauty and F&B industries have jumped on the green bandwagon with everything from vegan leather to biodegradable packaging and plant-based foods. Hospitality group Ovolo Hotels is taking this a step further by pledging to go vegetarian in all restaurants, bars and in-room dining services across its properties, for an entire year.

This initiative is titled “Year of the Veg” and kicked off on October 1 in conjunction with World Vegetarian Day. According to Ovolo Hotels — which operates establishments in Hong Kong and Australia — it was “inspired to act on climate change and environmental conservation.” Its new vegetarian menus will showcase meat-free, plant-based dishes incorporated with locally and ethically-sourced produce.

[caption id="attachment_211247" align="alignnone" width="8688"] Corn kichdi at Veda. (Image: Ovolo Hotels)[/caption]

This isn’t the first time that Ovolo Hotels is offering fully green repertoires in its restaurants. Its Veda eatery at Ovolo Central became Hong Kong’s first vegetarian hotel restaurant when it opened early last year, and serves up healthy but tasty concoctions such as aloo gobi (baked cauliflower) and corn kichdi (spiced mushroom curry and sweet corn porridge). Over in Sydney, Alibi Bar & Kitchen at Ovolo Woolloomooloo specialises in vegan cuisine the likes of kimchi dumplings and pan-fried marinated tempeh.

Next in line to go plant-based are all-day dining spot Komune at Hong Kong’s Ovolo Southside, Monster Kitchen & Bar at Ovolo Nishi in Canberra, Za Za Ta at Ovolo The Valley in Brisbane, and Mr Percy at Ovolo 1888 at Sydney’s Darling Harbour. Room service menus in all Ovolo hotels will also be completely vegetarian.

[caption id="attachment_211245" align="aligncenter" width="672"] Spiced purple cauliflower at Komune. (Image: Ovolo Hotels)[/caption]

Ovolo Hotels has been ramping up its sustainability efforts over the past year by phasing out single-use plastic bathroom amenities, and switching out plastic straws with environmentally-friendly alternatives.

“Dining out – enjoying quality food and wine with good company – is one of life’s greatest pleasures. We want to be conscious about what we’re consuming and practice sustainability as much as we can because we believe this can have an enormous impact on the environment and humanity at large. To that end, we’re evolving our food offerings so that our guests can continue enjoying great dining experiences in a more sustainable manner,” said Girish Jhunjhnuwala, Ovolo Group’s founder and CEO. More details here.

This story first appeared on Prestige Singapore

(All images: Ovolo Hotels)

The post Ovolo Hotels is Going Vegetarian Across its Hong Kong and Australia Properties for a Whole Year appeared first on Prestige Online - Hong Kong.

Vegan eggs are all set to join the ever-growing ranks of plant-based foods.

With World Egg Day taking place on October 13, an Indian start-up is making headlines with a food innovation that may shock some purist fans of traditional omelettes. It has created a vegan egg, made exclusively from vegetable proteins. And to top it all off, this 'egg' is...liquid.

The egg is one of the most commonly consumed foods in the world. Internationally, 145 eggs are consumed per capita per year, according to the FAO (Food and Agriculture Organization of the United Nations).

[caption id="attachment_211049" align="alignnone" width="1024"] Several innovators are looking to create vegan eggs. (Image: Guido Kirchner/ DPA/ AFP)[/caption]

With changes in eating habits and the growing success of the flexitarian diet, this staple food has not escaped notice from researchers and innovators looking to produce an alternative without animal protein. The worldwide success of meatless patties designed to imitate beef, made famous by American start-ups Impossible Foods and Beyond Meat, has inevitably created interest in making versions of other foods without animal proteins. In India in particular, a young company has made a vegan egg its flagship product.

Evo Foods has developed a recipe based on vegetable protein to make an egg without animal protein. The start-up recognises that the texture of its innovation is softer than that of an ordinary egg. And a major difference: The 'egg' is totally liquid. The process involves the extraction of proteins from legumes, which are then fermented before being injected with texture agents. The 'egg' can be kept in the refrigerator for six months.

[caption id="attachment_211051" align="aligncenter" width="1024"] An omelette made with Evo Foods' vegan eggs. (Image: Evo Foods)[/caption]

The vegan eggs, which have already gathered American investment, are to be launched in the United States in April 2021.

Is it just another food innovation? Not necessarily. In France, where vegans represent only 0.5 percent of the population according to estimates by the firm Xerfi, there are also efforts underway to create eggs without any involvement of a chicken. Two female biology students have made 50 or so attempts to create an 'egg' from ingredients of vegetable and mineral origin. Code name for their project: The Merveilloeufs.

(Main image: Erol Ahmed/ Unsplash; Featured image: Joseph Gonzalez)

The post Vegan Eggs Will Soon Be a Reality appeared first on Prestige Online - Hong Kong.

It came as a surprise to me that Ljubljana has so many great vegan restaurants and cafes. When I visited five years ago, I did…

The post Where to find the Best Vegan in Ljubljana appeared first on World of Wanderlust.

If you’re a vegan visiting Cape Town or a local looking for where to go, this is a comprehensive list of where you will find…

The post Where to Find The Best Vegan in Cape Town appeared first on World of Wanderlust.

Last weekend we headed to Cafe Caju, a plant based, vegan cafe in Vitacura, Santiago . We went for afternoon tea (or ‘onces’ as I’m…

The post Vegan afternoon tea time in Santiago appeared first on The Expater.

Last weekend we headed to Cafe Caju, a plant based, vegan cafe in Vitacura, Santiago . We went for afternoon tea (or ‘onces’ as I’m…

The post Vegan afternoon tea time in Santiago appeared first on The Expater.

Last weekend we enjoyed our best brunch in a long, long time here in Santiago. Quite simply, Wonderland Cafe is wonderful. Very loosely modelled on…

The post Sunday Brunch at Wonderland Cafe, Santiago appeared first on The Expater.