{"id":13030,"date":"2018-11-11T13:00:00","date_gmt":"2018-11-11T13:00:00","guid":{"rendered":"https:\/\/www.afoodieworld.com\/foodie-ch\/2018-11-07-invisible-kitchen-s-plant-based-menu\/"},"modified":"2018-11-11T13:00:00","modified_gmt":"2018-11-11T13:00:00","slug":"2018-11-07-invisible-kitchen-s-plant-based-menu","status":"publish","type":"post","link":"https:\/\/www.afoodieworld.com\/sg\/blog\/2018\/11\/11\/2018-11-07-invisible-kitchen-s-plant-based-menu\/","title":{"rendered":"WATCH: Invisible Kitchen\u2019s Plant-Based Menu"},"content":{"rendered":"<p><span class=\"f-video-editor fr-fvn fr-tnv\"><iframe allowfullscreen=\"\" src=\"https:\/\/www.youtube.com\/embed\/X7_i4xxipa0\" width=\"560\" height=\"315\" frameborder=\"0\"><\/iframe><\/span><br \/>Already an established catering company in Hong Kong, <a href=\"http:\/\/www.invisiblekitchen.com\/\" rel=\"nofollow noopener\" target=\"_blank\">Invisible Kitchen<\/a> 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.<\/p>\n<p><img decoding=\"async\" alt=\"Vegan Scotch egg\" class=\"lazyloaded fr-fin fr-dib\" src=\"https:\/\/www.afoodieworld.com\/wp-content\/uploads\/2023\/04\/hkp3ryu2muasck5eonb1.jpg\" title=\"Vegan Scotch egg\" width=\"100%\"><\/p>\n<p><small>Vegan Scotch eggs made with plant-based Omnipork and JUST Egg<\/small><\/p>\n<p><\/p>\n<p>The team have just launched a fully plant-based menu showcasing innovative zero-waste-focused canap\u00e9s. Not to alienate and intimate meat eaters, the menu features ingredients such as plant-based <a href=\"https:\/\/www.afoodieworld.com\/yanfoodie\/9794-meet-omnipork-the-latest-plant-based-meat\" rel=\"nofollow noopener\" target=\"_blank\">Omnipork<\/a>, made from peas and non-GMO soy, and <a href=\"https:\/\/www.afoodieworld.com\/foods-future-summit\/2018-09-03-what-is-just\" rel=\"nofollow noopener\" target=\"_blank\">JUST Egg<\/a>, made from mung beans, which have been recreated into comfort-food classics such as Scotch eggs.<\/p>\n<p><img decoding=\"async\" alt=\"Invisible Kitchen plant-based canap\u00e9s\" class=\"lazyloaded fr-fin fr-dib\" src=\"https:\/\/www.afoodieworld.com\/wp-content\/uploads\/2023\/04\/bwvpagh51f42n7bhqqny.jpg\" title=\"Invisible Kitchen plant-based canap\u00e9s\" width=\"100%\"><\/p>\n<p><small>From left to right: vegan Scotch eggs, veggie tartlettes, smoked tomato tartare, pineapple jam tarts with vegan cheese, pitta with hummus and pickles<\/small><\/p>\n<p><\/p>\n<p>Whether it\u2019s 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\u2019s this creativeness that will inspire other chefs to think green for their own menus.<\/p>\n<p><\/p>\n<p><em>Phone 2711 5788 or email <a href=\"mailto:office@invisiblekitchen.com\" target=\"_blank\" rel=\"noopener\">office@invisiblekitchen.com <\/a>for more details<\/em><\/p>\n<p><\/p>\n<p><em>For more F&amp;B news like this, <a href=\"https:\/\/www.facebook.com\/foodiehk\/\" rel=\"nofollow noopener\" target=\"_blank\">like Foodie on Facebook<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For canap\u00e9s that don\u2019t cost the earth<\/p>\n","protected":false},"author":1,"featured_media":50102,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[9],"tags":[],"ppma_author":[81],"class_list":["post-13030","post","type-post","status-publish","format-standard","has-post-thumbnail","category-videos"],"authors":[{"term_id":81,"user_id":25,"is_guest":0,"slug":"foodie","display_name":"Foodie","avatar_url":{"url":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png","url2x":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png"},"user_url":"https:\/\/www.www.afoodieworld.com\/sg","last_name":"","first_name":"","description":"Foodie is here for all Hong Kong food related news and events."}],"_links":{"self":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/13030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/comments?post=13030"}],"version-history":[{"count":0,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/13030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media\/50102"}],"wp:attachment":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media?parent=13030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/categories?post=13030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/tags?post=13030"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/ppma_author?post=13030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}