Hong Kong restaurant chain Beef & Liberty has gone vegan for the month of January for Veganuary, an initiative that challenges people to go vegan for the month. For the whole month, the restaurant’s Lan Kwai Fong location has been taken over by its sister vegetarian brand, Leaves & Liberty. The meatless menu features dishes such as Charred Spiced Cauliflower, Rocket & Candies Bamboo Salad, and burgers such as the Pulled Jackfruit with vegan ginger mayonnaise coleslaw, the Impossible Double Smashed with an Impossible Foods patty and vegan cheese, and the Aftershroom with a breaded lion’s mane mushroom patty and vegan kimchi. Desserts include a passionfruit and lemon tart created by Jessica Chow of Hong Kong’s first plant-based pâtisserie, Bien Caramélisé.
“From the start of our existence, we have acknowledged the environmental impact of livestock farming,” Justin Kennedy, co-founder of Leaves & Liberty, told local media outlet Green Queen. “We go to great lengths to mitigate it in our supply chain and reduce it as far as possible in our operations. But the reality is that in order to help save the planet, we all should be eating less meat and more vegetables.”
Love the plant-based lifestyle as much as we do?
Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!