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