Open for dinner from Tuesday – Saturday and lunch from Friday-Saturday, MORA unveils its latest CHARACTERS OF SOY tasting menu by chef-proprietor Vicky Lau and head chef Choi Ming Fai.
The degustation journey begins with a true celebration of spring, a refreshing Bean Curd Skin Tart packed with layers of flavour including mint pesto made with sugar snap peas, homemade soy ricotta, and a light, airy soy foam. Inspired by the traditional Chinese breakfast soup “xian doujiang”, Fresh Savoury Soy Milk features warm and smooth homemade soy milk that juxtaposes with tangy, rose vinegar, combined with savoury ingredients such as scallion, dried scallops, Sakura shrimp, fermented mustard greens, and sun-dried tomatoes.
Other seasonal menu highlights include Tofu Skin with Mackerel, Cuttlefish Mousse and Herb Sauce, a unique combination of taste and texture. Thin sheets of tofu skin are filled with a delicate umami bomb of mackerel and cuttlefish mousse, topped with a vibrant herb sauce, and accompanied by seasonal firefly squid that provides a burst of oceanic flavour. An homage to one of Hong Kong’s favourite local fish, the One-Sided Crispy Threadfin with Coconut Soy Milk Broth features threadfin that is first cured in salt, dried to further heighten its flavours, then fried until crispy. This is then paired with a soy milk broth infused with coconut and dried seafood.
Warm Scallop with Soy Whey Fermented Tofu Sauce and Pickled Vegetables is a dish that is special for its usage of soy whey, which is often considered a by-product of the soy milk production process. Chef Fai has taken this nutritious liquid and transformed it into a delicious sauce featuring fermented tofu, clam juice, garlic, and chive oil, and pairing it with pan-seared Hokkaido scallop. Three Yellow Chicken Roulade with Mapo Tofu Style Sauce and Spring Greens takes the bold and spicy flavours of the iconic Sichuan tofu dish and turns it into a sauce to go with a local three yellow chicken roulade along with homemade silken tofu, topped with seasonal greens from local farmers.
Guests will enjoy a dessert of Soy Yogurt Sorbet with Calamansi Mousse and Medley of Citrus, the final showcase of the remarkable adaptability of soy. Frozen soy yogurt, created by fermenting soy milk with live cultures, is combined with zesty calamansi cream, freshly whipped soy milk, and an assortment of citrus fruits for a revitalising finale.