Plant-Based ‘Fish’ Is Here (and Lab-Grown Versions Are Coming)
The 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,” Mr. Tsang said, referring to the alternative fish varieties he has been testing at Ming Court,…