The Diversity of Soy: Soy is the name of the game at MORA. Chef owner Vicky Lau takes the versatile ingredient to new highs, using French and Chinese influences in its menu.
Look & Feel: The minimalistic-chic design at MORA by Dix Design+ is inspired by Chef Vicky Lau’s French and Chinese background. It combines a design profile of Song Dynasty meets 1930’s French Concession Shanghai. So what’s the color palette? Creams and beiges – much like its centerpiece ingredient, tofu.
On the Menu: As you can probably guess, soy is present in every dish on the menu. The restaurant offers tasting menus that go well with sustainable French wines, sakes and Chinese tea. Dishes on the seasonally rotating menu features soy-based delicacies that explore its abundance in texture, flavor and shapes. MORA will also have its own factory to make in-house soy products while reducing carbon footprint.
On the degustation journey, gourmands can expect experimental takes on tofu. There are four categories: SILKEN, CRISP, JADE, DEW and ICE. Each category explores different cooking methods and presentations of tofu. Firstly on the menu, the homemade tofu with condiments and shima-aji tartare replaces traditional beef with a more eco-friendly counterpart. It comes with pickled mushroom salad and whipped soy cream. Next, tuck into the hand-pulled udon noodle with soy milk chicken bouillon and spicy bean paste for a refined approach to a staple. We’re certainly looking forward to trying the seasonal changing house mapo tofu. It uses red beancurd local chicken for a complex umami flavor. Desserts incorporate tofu with concoctions like the homemade soy milk ice cream.
Meet the Chef: Chef-founder Vicky Lau certainly needs no introduction. Besides MORA, she is also the Head Chef of the two Michelin starred Tate Dining Room. In addition, Chef Percy Ho helms the kitchen at MORA.
Great For: Basically, a fine dining soy experience.
FYI: MORA is currently offering its lunch tasting menu at HK$880 to celebrate its opening.
This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.