Veg-Jing Out: New Vegan Menus by Kakikopi and Peach by Hulu

Veg-Jing Out: Your semi-regular guide to a guilt-free lifestyle in the capital.

Kakikopi gets two new vegan dishes, with more planned for the near future

Over the past few months, Beijing’s plant-based community has enjoyed a veritable deluge of new options, from pizzas to fast food and traditional Chinese cuisine to desserts. Now, we can add Southeast Asia’s street food scene to the mix as Kakikopi – the kopitiam diner by Mulu’s Jasmine Kho – recently teamed up with Beyond Meat for a number of new dishes. There is, however, one small problem: Due to production issues, a few of the dishes that were originally planned to be launched this month including a Beyond Chicken Curry, Beyond Beef Rendang, and Beyond Chicken Satay are currently unavailable. Nevertheless, vegans and those who are veg-curious can still indulge in two brand new meatless options, the Beyond Spicy Nue Phat Horapha and a Beyond Beef Curry, both of which cost RMB 58.

We swung by last Tuesday and tried the Nue Phat Horapha and as a brand that prides itself on all things Hot & Spicy, let us be the first to tell you that Kho doesn't call it Beyond Spicy for nothin’. It’s a simple dish of minced Beyond beef, basil, and two types of chilies that pack a serious punch. If you’re anything like us though and dig a healthy burn (judging by the turnout at last week's Spicy Fest, we’re going to assume more than a few of you do), then simply pair it with the coconut rice (RMB 8) to cut through the worst of the heat, kind of.

Conversely, if you prefer something a bit milder, then opt for the Beyond Beef Curry, which comes with the requisite “beef” plus a hearty helping of potato simmered in a sophisticated mix of 28 spices according to traditional Malay recipes. And rest assured, as a former vegan herself, Kho knows what it takes to whip up a truly flavorful dish free from animal products, and she’s doubly excited to bring her signature blend of Southeast Asian cuisine, with a plant-based twist, to the capital.

Peach by Hulu unveils "0% Meat, 100% Pleasure" menu

Meanwhile, Peach by Hulu recently released their newest meatless menu – in collaboration with domestic alternative meat producer Zhen Meat – and it’s nothing short of stunning, an idyllic plant-based interpretation of the classic comfort food the restaurant is known for. Things start off light and easy with the Bite to Future (RMB 48), featuring plant-based meat, romaine lettuce, tomato, and cucumber tucked into a homemade kale wrap. Next up is the Meatless Fiesta (RMB 58), a hefty bowl of nachos with plant-based meat, avocado, salsa, and salad.

There are also two pasta dishes: Not That Bolognese (RMB 52) with savory plant-based Bolognese sauce, fusilli, cherry tomato, and fresh parsley, as well as The Impossi-Balls (RMB 52) with fusilli, plant-based meatballs, tomato, and green pea. Rounding out the menu is two hamburger options, the Incredibly Nom (RMB 58) which is a plant-based meat patty topped with romaine lettuce, tomato, onion, pickles, and vegan sweet mustard, and the absolutely divine sounding Dr. Truffler (RMB 68). What does the Dr. prescribe? A juicy plant-based meat patty, arugula, truffle, and tomato. The whole menu is 100 percent vegan and now available at both of Peach’s Sanlitun and Shunyi locations.

The Hutong presents: Where is China’s Alternative Protein Market Heading?

Lastly, as China’s alternative protein industry continues to experience a meteoric rise, folks are keen to understand more about the bourgeoning market. As such, The Hutong and Young China Watchers will be hosting a panel discussion – as well as an alternative meat tasting event – on Thursday, Jun 3, from 7-9pm to discuss “the opportunities and challenges that lie ahead for the industry,” as well as if “the sudden boom of meat-substitute startups [will] become a bubble, or are they here to stay?”

The talk actually comes on the heels of last month’s news that the Chinese Institute of Food Science and Technology (CIFST) drew up plans for the country’s first “voluntary standard” for plant-based meat products, which will go into effect next month. The standard provides a whole litany of definitions, specifications, and guidelines for labeling, packaging, transporting, and storing meat alternatives in the country. According to the CIFST’s announcement, “Companies are optimistic about the sector’s prospects, a sentiment that is reflected in increasing market activity and investment.” Perhaps most interesting, the guidelines stipulate that “non-plant ingredients should not make up more than 10 percent of the total mass of the item,” as reported by greenqueen.com.hk

Where is China’s Alternative Protein Market Heading takes place at The Hutong on Thursday, Jun 3 from 7-9pm. For more information and to book your seat, click here.

Images: courtesy of the restaurants, Starfield, DrewPittock