Already an established catering company in Hong Kong, Invisible Kitchen has been putting sustainability on the menu for awhile now. Head chef and founder Tom Burney has spent years sourcing sustainable seafood from accredited suppliers and actively supports local Hong Kong produce whenever possible. His dedicated team have even gone through the effort of growing their own herbs in a makeshift garden using upcycled wooden pallets, and they carbonate their own water at events in reusable bottles.
Vegan Scotch eggs made with plant-based Omnipork and JUST Egg
The team have just launched a fully plant-based menu showcasing innovative zero-waste-focused canapés. Not to alienate and intimate meat eaters, the menu features ingredients such as plant-based Omnipork, made from peas and non-GMO soy, and JUST Egg, made from mung beans, which have been recreated into comfort-food classics such as Scotch eggs.
From left to right: vegan Scotch eggs, veggie tartlettes, smoked tomato tartare, pineapple jam tarts with vegan cheese, pitta with hummus and pickles
Whether it’s smoking tomatoes to make the best tartare-textured bruschetta, using up pineapple cores to make jam tarts or making their own vegan cheese, Chef Burney never ceases to surprise with his endless creative ideas. And it’s this creativeness that will inspire other chefs to think green for their own menus.
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