Le Fromage by Ma
North Pole Star
Inspired by Gorgonzola cheeze, fermented tofu brings out its rich and deep flavour. Natural blue colour comes from the spirulina high in antioxidants. Good for cheeze boards, served best with crackers and keto bread.
Wine pairing: Ribolla Gialla, Damijan
Packaging: Wood box
Shelf life: 2 weeks
Ingredients: Aquafaba, Cashew, Himalayan Pink Salt, Fermented Tofu, Spirulina
Hand-made in our kitchen
All our vegan delites are made with the freshest ingredients, this means your purchases will be at their freshest when you purchase them or place an order.
We specifically use the principles of raw veganism to our cooking techniques, alllowing us to preserve the truest nutrients through every bite you take.
Given the creative and artisanal nature of Le Fromage, we will consistently use some of the best seasonal ingredients to bring novel culinary options to you when we can!
We love everything the earth has given us, and we want to share it with you in both the real world and the digital world. Through this core promise we will be able to consistently innovate and reinvent how we perceive plant-based nutrition, without ever compromising on taste.
Consistency, Quality and Novel - Everything we do will remain of the highest standards you will find anywhere in Hong Kong!
Pure Origins - Our ingredients come from mother nature, and that's why we source from fairtrade, sustainable and family orientated brands.
Doing good through mother nature's blessings with no compromises to taste.
MA was created to pay homage to the successive generations of talented women in Chef Tina Barrat's family, and to Mother Nature who protects, provides for and beautifies life.
All of our hand-made cheezes are cashew and almond based, allowing us to tap into a whole new world of flavours which could even fool the most devoted cheese connoisseurs. Other ingredients like salt, nutritional yeast or herbs are added for flavour to give each wheel and type of cheeze its own unique personality.
The nuts or seeds we use are soaked, blended and fermented with the same types of bacteria used to make dairy cheese. Then we add our flavourings like salt, nutritional yeast or herbs which are added for flavour. Prepared with our principles of raw veganism, all the food used is heated below 45 degrees celsius nor is it processed in any way.
Chef Tina Barrat, the Hong Kong-based French jewellery designer turned raw-food maestro, began crafting culinary gems that showcase the splendour of natural ingredients. Her discovery of raw veganism changed her career and her life, inspired by British chef Russell James and later certified by Elaina Love of the Pure Joy Culinary Academy, she closed decide to open a small restaurant, Maya Café. Garnering a loyal gourmet following, in 2020 she planted the seeds for the full expression of her plant-based culinary philosophy at the Ma.. and the Seeds of Life. The guiltless pleasures of Barrat’s unique approach to plant-based eating has grown exponentially since the introduction of MA and Le Fromage is now the brainchild of a Chef’s journey that is just getting ready to take off in Hong Kong.
North Pole Star -- 北極星