Next food frontier: fish made from plants, or in a lab

Chef Tsang Chiu King is preparing a subtle but significant change to his menu: He’s replacing the fish in some dishes with a plant-based alternative. “Its flavor is light and bland and the texture, like grouper, is a bit tougher,” Tsang said, referring to the alternative fish varieties he has been testing at Ming Court, a Michelin-starred restaurant in Hong Kong. To boost the flavor, he adds ingredients like dates and goji berries. “This may give our customers a new experience or surprise, and that will help our business,” he said. Read More >>>>