Until now, cultivated meat has been a rarity, only sold in Singapore and the United States. But this week, Hong Kong became the latest market to embrace this sustainable innovation, thanks to Australian food tech startup Vow.
Debuting their high-end brand, Forged, Vow is bringing Japanese quail-based delicacies to The Aubrey at the Mandarin Oriental. The flagship dish, Forged Parfait, blends cultivated quail with garlic, onion, brandy, and butter for a creamy, luxurious pâté experience. Vow is also rolling out Forged Gras, a foie gras-inspired creation that offers a rich, indulgent taste without the ethical concerns of traditional foie gras production.
Source: Vow showing cultivated quail parfait.
CEO George Peppou says Vow’s regulatory approval in Singapore was crucial for their swift entry into Hong Kong. This cross-border regulatory alignment is seen as a blueprint for the industry, helping companies scale faster across markets.
Source : Vow - Quail Forged Gras
For Hong Kong’s food enthusiasts, this launch isn’t just about luxury dining; it represents a forward-thinking leap towards sustainable food. While mainland China’s regulatory process is still evolving, cultivated meat momentum is growing, driven by significant government investments in alternative proteins. Hong Kong’s adoption might inspire wider acceptance, paving the way for a more accessible future for lab-grown meat.
As global demand for protein soars and sustainability concerns mount, Vow’s expansion into Hong Kong sets the stage for cultivated meat to become more mainstream, making ethical and innovative dining a part of everyday conversations.
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