Plant-based dining at Hong Kong's Beef & Liberty this month.
Beef & Liberty’s plant-based little sister, Leaves & Liberty, will be taking over the burger-specialist’s flagship branch in Hong Kong’s Lan Kwai Fong this month.
Celebrating ‘Veganuary’, Leaves & Liberty will be introducing a limited-edition burger, The Aftershroom, created by sustainable food proponent Peggy Chan, who founded Hong Kong’s ground-breaking vegan restaurant, Grassroots Pantry, in 2012 and is today one of the region's leading voices on organic sourcing and sustainable food systems. For every burger sold, HK$10 will be donated to The Nature Conservancy, an international environmental nonprofit organisation.
The breaded Lion’s Mane mushroom patty is slathered with kimchi slaw, ‘veganaise’, spicy Yangnyeom sauce and butter lettuce and sandwiched between toasted sweet potato buns.
According to Chan, the Lion’s Mane mushroom tastes similar to poultry with the texture of chicken thighs or lean pork.
“I decided to combine this meaty superfood sourced from our mushroom suppliers, Luen Kee Ho, with kimchi slaw and Yangnyeom for a punchy and flavourful Korean twist,” she said. “The burger is unique, and definitely one to choose over a regular Korean Fried Chicken Burger!”
“In order to help save the planet, we all should be eating less meat and more vegetables,” said Justin Kennedy, co-founder of Leaves & Liberty.
Further menu highlights alongside The Aftershroom include charred spiced cauliflower, mac ‘n’ cheese bites, a colourful and imaginative selection of salads, signature beetroot burgers, pulled jackfruit burgers, a new ‘Impossible’ double burger smashed with cheese and a ‘Shrumami burger with vegan ginger mayonnaise, mushroom pate, oyster mushroom tempura and rocket.
The Leaves & Liberty pop-up runs throughout January for both dine-in and delivery.
Leaves & Liberty January pop-up, 3/F California Tower, Lan Kwai Fong, Hong Kong.