Ultimeat Redefines Malaysian Culinary Sustainability With Mycoprotein

You are currently viewing Ultimeat Redefines Malaysian Culinary Sustainability With Mycoprotein

KUALA LUMPUR, 16 April 2024Ultimeat, a pioneer in sustainable food solutions, proudly announces the launch of its revolutionary Ultimeat Mycoprotein at The Nimbus Restaurant in Selangor. In line with World Earth Day on 22 April 2024, this launch marks a pivotal moment in the ongoing battle against climate change and the promotion of sustainable food systems.

Ultimeat and Nimbus Restauran
From left to right – Sam Kin Kit (Bioengineering Manager – Ultimeat), Estella Goh (Operations Manager – Ultimeat), Melissa Ong (Group Chief Officer – Impact Circle), Edwin Lee (Founder & CEO – Ultimeat), Dr. Yu-Wei Lin (CTO in Bioengeering – Ultimeat)

Ultimeat Mycoprotein

According to GlobalData, the Malaysian meat substitute market is poised to expand at a compound annual growth rate (CAGR) of 7.4% over 2023–27. As part of this progress, mycoprotein products have emerged as a meat substitute option that offers consumers a delicious and nutritious protein source while significantly reducing their environmental footprint. In fact, mycoprotein is a surprisingly affordable and convenient alternative to meat protein, boasting unmatched sustainability and nutritional value without compromising on taste or texture. With this in mind, Ultimeat’s goal with its mycoprotein product is to combat carbon emissions and encourage healthier dietary choices.

With this endeavour in mind, Ultimeat has partnered with Nimbus Restaurant – renowned for its culinary excellence and commitment to sustainability – to launch an exclusive, limited-time menu featuring Ultimeat Mycoprotein. Running weekly from 15 April to 15 May 2024, this menu showcases the versatility and culinary potential of mycoprotein, marking its debut in Malaysia.

“We are thrilled to introduce mycoprotein to Malaysian consumers,” says Edwin Lee, Founder & CEO of Ultimeat. “This launch reflects our dedication to championing sustainable and nutritious food options while promoting environmental sustainability. Through our partnership with Nimbus Restaurant, we aim to highlight how mycoprotein can be the star of a wide variety of delicious and eco-friendly dishes.”

Edwin Lee, Founder & CEO of Ultimeat
Address by Edwin Lee, Founder & CEO of Ultimeat, during the event

Nimbus Restaurant has always been at the forefront of culinary innovation, and our partnership with Ultimeat further solidifies this status,” adds Fred Choong, Chef and Owner of Nimbus Restaurant. “By incorporating mycoprotein into our menu, we’re not only offering our patrons a taste of the future, but also showing how healthy food choices can seamlessly integrate into our daily intake without compromising on flavour. It’s a win-win for both our taste buds and our well-being.”

Fred Choong, Chef and Owner of Nimbus Restaurant
Speech by Fred Choong, Chef and Owner of Nimbus Restaurant, at the event

The Exclusive Menu

The exclusive menu promises an indulgent array of dishes that feature mycoprotein as the star ingredient. This includes the King Oyster Mushroom, with a Thai twist of a tom kha emulsion; the Smoked Mycoprotein Risotto, with briny capers and sundried tomatoes; and even dessert in the form of the Hazelnut & Chocolate, which makes use of both a delicate mycoprotein tuile and crispy mycoprotein chocolate feuilletine.  In this way, patrons can embark on a gastronomic, multi-course journey that tantalises the taste buds while fostering a healthier planet.

Ultimately, both Ultimeat and Nimbus Restaurant invite Malaysians to join them in celebrating World Earth Day through the debut of these mycoprotein-infused culinary creations. Together, we can all work to pave the way towards a greener, more sustainable future.

To discover more about Ultimeat and explore their range of innovative products, please visit their official website at https://ultimeat.com/.

Article curated by Mika Natalia