Ultimeat Redefines Malaysian Culinary Sustainability With Mycoprotein
April 16, 2021 ArifAzhar

Ultimeat, a pioneer in sustainable food solutions, proudly announces the unveiling of its groundbreaking Ultimeat Mycoprotein at The Nimbus Restaurant in Selangor. Timed perfectly with World Earth Day on April 22, 2024, this launch signifies a significant stride in the ongoing fight against climate change and the advocacy for sustainable food systems.

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

The Malaysian meat substitute market, as forecasted by GlobalData, is set to undergo a substantial expansion at a compound annual growth rate (CAGR) of 7.4% between 2023 and 2027. Amidst this burgeoning trend, mycoprotein products have emerged as a viable alternative, offering consumers a delectable and nutritious protein source while substantially reducing their environmental impact.

In a concerted effort, Ultimeat has collaborated with Nimbus Restaurant – celebrated for its culinary excellence and steadfast commitment to sustainability – to introduce an exclusive, limited-time menu featuring Ultimeat Mycoprotein. Running weekly from April 15 to May 15, 2024, this menu showcases the versatility and gastronomic potential of mycoprotein, making its grand 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.”
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.”

The exclusive menu promises a tantalising selection of dishes with mycoprotein as the star ingredient. From the King Oyster Mushroom with a Thai twist of tom kha emulsion to the Smoked Mycoprotein Risotto adorned with briny capers and sundried tomatoes, and even dessert options like Hazelnut & Chocolate featuring delicate mycoprotein tuile and crispy mycoprotein chocolate feuilletine, patrons are invited on a gastronomic journey that not only delights the taste buds but also nurtures a healthier planet.

Ultimately, Ultimeat and Nimbus Restaurant extend an invitation to Malaysians to join them in commemorating World Earth Day through the introduction of these mycoprotein-infused culinary creations. Together, we can pave the way towards a greener, more sustainable future.