The Plant-based Burger You’ve Been Waiting For

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This month, Hong Kong’s Beef & Liberty becomes Leaves & Liberty in collaboration with chef, activist, and sustainable food advocate Peggy Chan.

If you’re using January to ease your way into better, healthier, more sustainable habits, then you’re in luck as Lan Kwai Fonng’s Beef & Liberty swaps personas and becomes Leaves & Liberty as part of an innovative month-long take over.

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The plant-based concept, in collaboration with chef Peggy Chan, debuts with its take over of the California Tower venue until January 31, and will showcase a delectable menu of seasonal plant-based dishes by chef Neil Tomes, including a special limited-edition burger, The Aftershroom, by chef Chan. Priced at HK$118, and featuring a breaded Lion’s Mane mushroom patty, kimchi slaw, ‘veganaise’ and fresh lettuce, a portion of all revenue from the burger will go to support The Nature Conservancy.

This month, Hong Kong's Beef & Liberty becomes Leaves & Liberty in collaboration with chef, activist, and sustainable food advocate Peggy Chan.

Other highlights of the pop-up include Charred Spiced Cauliflower with chilli oil, olive oil, parsley, and chives; Rocket & Candied Bamboo Salad with rocket, candied bamboo, cucumber, red onion, spring onion, mint, peanut, and toasted sesame dressing; and the new Impossible Double Smashed With Cheese, a burger featuring two 3oz  Impossible patties, vegan cheese, house pickles, vegan Dijon mayonnaise, and butter lettuce.

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