Collection: VMAS

VMAS specialises in the specific textures that make Asian-style mock meats work — not just flavour, but the bite and mouthfeel that separates a good plant-based protein from a forgettable one. Hainan chicken, soya chicken, king prawns, BBQ char siu-style pieces and a genuinely useful vegan egg round out the range.

A quick guide to where each one fits:

1. Hainan and soya chicken suit hot pot, rice dishes and stir-fries where a classic chicken texture matters.
2. King prawns work in fried rice, laksa and anywhere a seafood-style bite is needed without the seafood.
3. The vegan egg opens up breakfast and brunch service without a single real egg in the kitchen.

Available in retail and bulk carton formats at wholesale prices, supplying Asian restaurants and caterers across Sydney, Melbourne, Brisbane and the ACT.