Sha Tin 18 LAUNCHES SUMPTUOUS HEALTHY OPTIONS WITH “OMNIPORK”

A healthy and active lifestyle. This is is the aim for a lot of people. And to taking care of well-being, food is very important. Especially with plant-based diets.

 In light of this green revolution, Hyatt Regency Hong Kong, Sha Tin has introduced the plant-based protein “Omnipork” at Sha Tin 18 and Patisserie, a green ingredient which offers guests healthy and delicious dining options.

Invented by a Canadian food-tech company, “Omnipork” provides nutritionally superior analogue comprised of a proprietary blend of plant-based protein from pea, non- GMO soy, shiitake mushroom and rice. It contains 0mg cholesterol, and it is antibiotic-free and hormone-free.

New “Omnipork” dishes  include:

Pan-fried plant-based meat, preserved vegetable dumpling

The juicy plant-based meat with preserved vegetable filling is enveloped in a crunchy skin which is pan-fried to create a delicious chewy layer.

Plant-based meat dumpling, Sichuan chilli

Chef uses tribute vegetables, assorted mushrooms and plant-based meat as the filling, providing a variety of textures.  The dumpling skin is thin and smooth.  Served with a special Sichuan chilli sauce.

Wok-fried plant-based meat, glass noodles, coriander, soya sauce

The plant-based meat is first deep-fried, giving off an appetising aroma.  Then it is stir-fried with glass noodles seasoned with garlic, spring onion, paprika powder, vinegar and more for a mix of flavours. 

Wok-fried plant-based meat, fungus, Chinese salsify, preserved soya beans

Chef has selected healthy white fungus for this dish.  The fungus is first steamed until soft and then stuffed with minced plant-based meat and preserved vegetables.  This is pan-fried until golden brown and then stir-fried with garlic, Chinese salsify and preserved soya beans, making this a flavoursome dish.

Braised plant-based meatball

The meatball is seasoned with ginger and vinegar, then deep-fried until the outer-layer becomes golden brown.  It is then braised with cinnamon, star anise, ginger, spring onion, bay leaves and other seasonings, giving a burst of flavours to stimulate the taste buds.

New “Omnipork” dishes at Patisserie include:

Baked barbequed Omnipork puff   

The outer pastry puff is light and crispy while the inner layer is filled with plant-based barbequed pork. 

Baked Portuguese Omnipork pie        

Plant-based meat is cooked with a creamy Portuguese sauce made with turmeric and creamy coconut paste to make a sumptuous filling.  With its crusty outer layer, this pie is best enjoyed as a snack.       
                                                      

Baked mushroom cream, Omnipork pie                                                                      

The rich cream filling offers abundant flavours of mushroom.  Mixed with plant-based meat, this pie consists of different flavours and textures.