[Hong Kong, November 2024] - For the first time in history, cultured meat is now available to taste in Hong Kong, with Forged introducing its cultured Japanese quail. Featured in two decadent products – Forged Parfait and Forged Gras, Forged is set to thrill diners and chefs alike when they launch at The Aubrey at Mandarin Oriental, Hong Kong this November.
[Hong Kong, November 2024] - For the first time in history, cultured meat is now available to taste in Hong Kong, with Forged introducing its cultured Japanese quail. Featured in two decadent products – Forged Parfait and Forged Gras, Forged is set to thrill diners and chefs alike when they launch at The Aubrey at Mandarin Oriental, Hong Kong this November.
Unconstrained by tradition or the limits of nature, Forged is the story of meat rethought. Rather than replicate what has come before, by nature or others, Forged creates entirely new meats in a crafted process called cell culturing – a technique of cellular agriculture where meat is produced by culturing animal cells.
Neither vegetarian nor vegan, the luxurious umami-rich Forged Parfait and the inimitable deep, rich flavours and silky textures of Forged Gras are both real meat, and were crafted for only one purpose – to be utterly delicious. Forged, the new premium food brand based in Sydney, found that by culturing the rare Japanese quail, they were able to craft unique pairings where the refined, rich taste of quail meets new, melt-in-the-mouth textures.
Created with precision at the cellular level, Forged has been able to handcraft a new meat that has never been tasted or plated before. Select cells are sourced from nature and carefully isolated for their potential to develop distinct flavour profiles. In a meticulous process, these cells are nurtured and grown in small batches to produce meat with innovative, nuanced flavours and textures. The entire process takes just 79 days, as opposed to years in the wild.
George Peppou, the CEO and founder of Forged, explains: “Our deliberately different meat seeks to innovate, not imitate. By fostering culinary imagination and tapping into the innate curiosity of stellar chefs, we empower them to create something entirely new, unconstrained by tradition – and simply delicious.”
For their first flavour profile, Forged intentionally chose Japanese quail for its rich umami notes balanced with a clean, delicate finish.
To showcase this flavour, the creators set out to craft something deliberately different—a meat experience unlike any seen on plates before. The goal was a distinctive combination of flavour and texture that feels both rich and refined, and highlights the subtle, clean, gamey taste of Japanese quail. The resulting Forged Parfaitis made with 60% cultured Japanese quail, blended with ingredients like garlic, onion, brandy, and butter—the essence of classic pâté in a lighter, creamier form with a unique taste.
Forged is also introducing cultured Japanese quail in a second form—Forged Gras. From a bird so petite, this delicacy captures the essence of Japanese quail – with its subtle, clean, and refined flavour, brought to life in a richly satisfying “fatty liver” experience. It's an exciting, new generation of food without any animal intervention.
The highly anticipated debut of Forged in Hong Kong launches at The Aubrey at Mandarin Oriental, Hong Kong from Monday, November 18 2024. Forged Parfait will feature in a dish exclusive to Hong Kong, served within smoke and topped with citric, yuzu and chives alongside brioche and pickles (HK$ 388, option to add Caviar +HK$198). To celebrate the launch, a limited-edition cocktail will also be available for the launch month. Crafted by Devender Sehgal, the cocktail titled Senses, is a new take on an old fashioned, fat-washed with the Forged Gras to deliver a deep, rich flavour, complemented with herbal notes and a touch of nuttiness (HK$170).
Matt Reid, Co-Founder of Maximal Concepts and Co-Creator alongside Mandarin Oriental, Hong Kong of The Aubrey said: “When I learnt what Forged are doing with cultured meat I was intrigued and excited. I believe the future of food is a combination of going back to traditional regenerative farming and using new approaches, such as this, to replace high intensity, low ethical, unsustainable farming practices. At The Aubrey we stand by these principles in all aspects of our menu (for example, we have never served BlueFin Tuna) and are proud to exclusively share this first experience of Forged with our community, and Hong Kong. Come taste the future – it’s delicious.”
Singapore based Chef Ryan Clift, owner of the acclaimed Tippling Club, has collaborated with Forged for two years and shares high praise for Forged and their first product, Forged Parfait: “I’m so blown away by the profile of this product. It’s sweet, has a beautiful, delicate flavour, and the texture is always perfect. It’s the perfect parfait.”
Forged sees this as an entirely new category of food, allowing us to imagine so many possibilities that have never been tried before. By handcrafting the way meat tastes and looks at the cellular level, an even wider culinary playground is opened up, one where chefs can create and innovate like never before. And now, Forged brings to Hong Kong a never before tasting experience of cultured meat – join us at The Aubrey at Mandarin Oriental, Hong Kong from the 18th November for a first taste.
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Forged products are exclusively stocked by Los Ibericos Hong Kong, servicing Hong Kong and Macau. Those interested in serving or purchasing the product can reach out to borja@losibericoshk.com.
About Forged
Forged is a premium food brand creating meat unlike anything you've seen or tasted before, and intentionally so. With cell culturing technology, Forged creates flavours and textures previously unachieved, bringing chefs never-before seen meats to introduce onto their menus, and giving diners entirely new dish experiences.
Unconstrained by tradition or the limits of nature, Forged creates “deliberately different” foods that innovate, not imitate – crafting meats with new flavour profiles and textures instead of replicating the meat we know today. This starts with Forged Parfait and Forged Gras, both made with cultured Japanese quail.
Forged is the first brand from Vow, having launched in Singapore in April 2024. Hong Kong is now the second market in the world where Forged is available.
Web: www.forgedbyvow.com
IG: @forgedbyvow
About Vow
Founded in April 2019, Vow’s mission is to make sustainable food both irresistible and available to billions of people. Based in Sydney, Australia, the company, comprised of innovators, engineers, scientists, artists and foodies, is making entirely new meat products directly from the cells of animals instead of the animals themselves.
About The Aubrey
The Aubrey is a collaboration between Maximal Concepts and Mandarin Oriental Hong Kong. Sitting atop the 25th floor of the hotel in Central, The Aubrey offers three distinctive bar experiences and accompanying Japanese food with uninterrupted views of Victoria Harbour. Building upon its recognition as the highest-ranked Japanese bar in Hong Kong at No. 10 on 2024 Asia’s 50 best bars list, The Aubrey combines authenticity and innovation to present a remarkable culinary journey. Since its openings in Hong Kong and London it’s been on the top of many best Japanese Restaurant Awards and lists. Highlighting its expertise in Japanese cuisine and culinary arts, these new sophisticated offerings, coupled with the award-winning Omakase Cocktail experience, elevate the Japanese Izakaya experience to new heights of excellence.
Address:
The Aubrey,
25th Floor,
Mandarin Oriental, Hong Kong
5 Connaught Road Central, Hong Kong
Opening Hours:
Lunch: 12pm – 2:30pm (Mon – Sun)
Dinner: 6pm – 10pm (Mon – Sun)
Brunch: 12pm – 2pm (Sat to Sun)
Cocktails: 12pm – 1am (Sun – Thu)
Cocktails: 12pm – 2am (Fri – Sat)
About Mandarin Oriental, Hong Kong
The iconic Mandarin Oriental, Hong Kong is the epitome of contemporary luxury combined with Oriental heritage. Having delighted guests with award-winning services and impressive facilities for 60 years, it is a much-loved address for those seeking an exclusive sanctuary in the heart of the city. The hotel’s spacious rooms and suites offer magnificent views of the renowned Victoria Harbour and the city’s skyline. A collection of nine outstanding restaurants and bars, including two that hold Michelin Star status, a luxurious club lounge, a Shanghainese-inspired holistic spa, an indoor pool and a state-of-the-art fitness centre, make Mandarin Oriental, Hong Kong the quintessential “home away from home” for discerning leisure and business travellers alike.
About Maximal Concepts
Maximal Concepts, led by Malcolm Wood, Xuan Mu and Matt Reid, is the company behind some of Hong Kong’s most loved and iconic restaurants. With over 40 concepts all individually crafted, designed and positioned, Maximal Concepts operates and contributes to all aspects in the restaurant and lifestyle industries. Maximal Concepts consists of The Aubrey, Limewood and Sip Song. It is best known for the highly awarded Mott 32, a pioneering modern Chinese restaurant, now spearheading authentic Chinese cooking globally with nine international locations.