Header image: Wolfgang Puck Kitchen at Hong Kong International Airport
ESCAPING AEROPLANE FOOD
Often the airport can be considered slim pickings for eating options, but Hong Kong has had a spate of interesting new openings in recent times. These include the blessed burgers – both meaty and plant based – from Beef & Liberty, the famed US gourmet coffee and food shop Dean & DeLuca, British comfort food from Gordon Ramsay’s new Plane Food To Go, followed by critically acclaimed celeb chef Wolfgang Puck’s latest opening, Wolfgang Puck Kitchen, serving up California-casual, high-quality seasonal fare with an Asian twist. There’s definitely a case now for filling up before getting on board instead of enduring whatever may come to your single-serving tray.
Check out more December 2019 openings around Hong Kong.
A BUZZ ABOUT NEW PROTEIN
Things are about to get a whole lot buggier. We’ve been introduced to cricket flour, mealworm farms and, now, fruit fly grubs. With no greenhouse-gas emissions and low water requirements, the larvae can multiply by 250 times during their week-long lifespan. Seafood behemoth Thai Union has committed a whopping US$30 million to Israeli start-up Flying SpArk, which produces the protein from the fly larvae. Mmmm.
We’ve been bugging out for awhile now. Read about our cricket flour doughnuts at Taste of Hong Kong last year.
BEAN-FREE LAB-MADE COFFEE
Looks like our coffee orders are getting longer. Coffee without the beans is the next product to enter the molecular food space. Instead of the traditional coffee grounds, Seattle-based Atomo! has developed what the co-founders are calling “the Tesla of coffee” in an effort to mitigate the negative effects coffee farming can have on deforestation. As the drive for more sustainable F&B options continues to gain steam, will molecular coffee be the next thing? One oat-milk, no foam, molecular latte, please! Too far?
THE STAR WARS x KITCHENWARE CRAZE
Have you heard about #cheesegate?
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