When chef Eddy Leung was tasked with cooking what was touted as the world’s first lab-grown fish fillets in his kitchen in southwestern Hong Kong, he pan-fried some and deep-fried others before finally deciding on breaded fish burgers with tartare sauce. “Before I cooked the fish it was quite firm, but after I cooked it the texture changed to being like real fish,” Leung said of the culinary experiment that took place in the gritty Wong Chuk Hang neighbourhood late last year.

Source: Hong Kong cooks up lab-grown fish as appetite for ‘clean meat’ rises | Reuters

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