Heading to Damansara on a Monday night isn’t our traditional routine, however that’s the place we have been on April 16. Neither the slight site visitors nor the extra hours to our workday managed to quash our pleasure and cheery temper.
Why?
As a result of we have been off to the launch of Ultimeat’s new product known as Ultimeat Mycoprotein at The Nimbus Restaurant. And as a part of the intimate occasion, we got the chance to dine and style simply how this new providing can be utilized to arrange a wide range of beautiful dishes.
For context, mycoprotein is a sort of protein derived from fungus, a class of dwelling issues that features mushrooms.
This isn’t to be confused with common mushrooms that you just discover in on a regular basis dishes. Somewhat, mycoprotein manufacturing makes use of a method known as fermentation the place innocent micro organism change its kind over time.
Held together with World Earth Day occurring on April 22, this new meals merchandise contributes to Ultimeat’s ongoing efforts to battle in opposition to local weather change and promote sustainable meals methods.
Talking completely to Vulcan Publish, the model’s CTO, Yu-Wei Lin defined that this can be a sustainable manner of manufacturing meat options. “You’ll be able to think about [that] sooner or later, we don’t must farm, we simply want the [fermentation] tech. So [in] each metropolis we will simply construct up a tank to supply mycoprotein.”
In response to the model, some advantages of mycoprotein are that it’s excessive in protein and fibre, and may be produced at quicker charges with using biotechnology in a managed atmosphere.
Licensed meals scientist and co-founder of Ultimeat, Alfred Cheung, additionally wrote in The Solar that it comprises low fats and sodium, and 0 ldl cholesterol.
So how does it really style?
The menu we have been served was a hearty curation of fusion dishes in decent-sized parts. A six-course meal with 4 starters, one foremost, and a dessert, each my colleague Claudia and I left the occasion feeling correctly full.
The primary dish of the evening was King Oyster Mushroom paired with a Tom Kha Emulsion. The mushrooms have been filled with shredded mycoprotein and layered with tomato and mustard inexperienced chutney.
Impressed by Thai flavours, it tastes like common stuffed mushrooms, however I couldn’t actually put a reputation to the feel. You’ll be able to inform it’s not conventional meat however it doesn’t style like soy-based meat both. Claudia remarked that it reminded her of scallops.
Subsequent, we have been served the Mycoprotein Terrine which is a rendition of satay and served with percik sauce and fried tempeh on the facet. In response to the chef behind these dishes and founding father of Nimbus Restaurant, Chef Fred Choong, the terrine is product of 80% mycoprotein.
Style-wise, it undoubtedly lived as much as its satay inspiration. I used to be pleasantly stunned to seek out that even in such massive parts, the mycoprotein didn’t style too wealthy (or for the dearth of a greater phrase, jelak).
This was adopted by Smoked Mycoprotein Risotto, a course that for my part, actually allowed for the mycoprotein’s authentic style to shine. And by that, I imply that it’s fairly bland in a great way as a result of it showcases the way it doesn’t should be the primary star.
The idea is like porridge the place you’ll discover small chunks of mycoprotein in every scoop. To provide the dish extra texture and flavour, it’s topped with fried cordyceps which have been tossed with truffle oil and soy base and candied goji berries.
As a palate cleanser, Nimbus Restaurant whipped up a batch of Pineapple Granita. The mycoprotein got here within the type of sprinkled floss meat and had a texture akin to serunding.
You wouldn’t suppose the weather would complement one another but they oddly did. Although, Claudia didn’t discover that the floss added a lot worth to the general style, so to every their very own.
The primary dish of the evening was Charred Cabbage that was layered with minced mycoprotein that’s flavoured with tamarind paste in between. To make the dish much less dry, it was served with miso and pumpkin puree.
Chef Fred leaned extra in the direction of Japanese flavours with this course however each Claudia and I discovered it to be our least favorite one. The usage of minced mycoprotein may not have been the only option for this. I’d wager that the feel would make it a greater match for one thing extra strong like chilli con carne or kebabs.
Saving the very best for final, Nimbus Restaurant served us Hazelnut & Chocolate dessert. As its title suggests, the finale is hazelnut praline and chocolate mousse.
You wouldn’t have the ability to inform the dish had mycoprotein at first look or first chunk. However Chef Fred assured us that it was hidden within the golden leaf topping that’s product of powdered mycoprotein. It’s additionally under the mousse within the type of darkish chocolate-covered dehydrated mycoprotein.
General, the six-course meal exceeded our expectations and confirmed us simply how versatile Ultimeat Mycoprotein could possibly be.
A step ahead in innovating the business
Established in 2021, Ultimeat has been within the native meat-alternative business for a couple of years now. However the founder is definitely a third-generation practising vegetarian. Therefore, he’s dedicated to producing plant-based meals that delivers when it comes to texture, style, and dietary worth.
Previous to this, the model was solely providing vegetarian merchandise product of plant and soy-based substances, corresponding to its Plant-Based mostly Burgers Patties. Ultimeat calls this its Meals 2.0 endeavour.
Now, its shift into the mycoprotein business is underneath the model’s Meals 3.0 initiative. Ultimeat’s founder and CEO, Edwin Lee, shared that they’re planning to transition absolutely to mycoprotein within the coming years.
With a give attention to B2B purchasers, the corporate might be working with eating places first to information them on creating dishes.
That is kickstarted by its collaboration with Nimbus Restaurant to curate a limited-time menu (RM388+ per pax) that includes Ultimeat Mycoprotein. It’s solely obtainable from April 15 to Might 15, 2024, and marks the debut of the model’s meat different in Malaysia.
Study extra about Ultimeat right here.
Learn different articles we’ve written about Malaysian startups right here.
Featured Picture Credit score: [From left] Sam Kin Equipment (Bioengineering Supervisor at Ultimeat), Estella Goh (Operations Supervisor at Ultimeat), Melissa Ong (Group Chief Officer at Affect Circle), Edwin Lee (Founder & CEO at Ultimeat), Dr. Yu-Wei Lin (CTO in Bioengeering at Ultimeat) / Vulcan Publish
