Founded by award-winning chef Vicky Lau, MORA is an intimate, 28-seater modern French-Chinese restaurant nestled in the historic street of Upper Lascar Row in Sheung Wan. With Head Chef Choi Ming Fai leading the kitchen and Restaurant Manager Raia Cheung overseeing the front-of-house operations, MORA is proud to announce that it has been awarded its first prestigious MICHELIN Star, retained its MICHELIN Green Star, and earned Chef Fai Choi the MICHELIN Young Chef Award in the MICHELIN Guide Hong Kong Macau 2024. The MICHELIN Green Star is a testament to MORA’s commitment to sustainability and culinary excellence, acknowledging its environmentally friendly practices, impeccable service, and outstanding culinary offerings.
New seasonal CHARACTERS OF SOY Lunch and Dinner Tasting Menu
MORA has unveiled its latest innovations in soy using house-made soy and tofu ingredients for its new CHARACTERS OF SOY lunch and dinner tasting menus, led by Hong Kong-born head chef, Choi Ming Fai. Drawing inspiration from the rich heritage of Chinese ingredients, MORA proudly spotlights the versatility and intricate flavours of soy-based dishes. Utilising house-made soy milk and tofu, their innovative CHARACTERS OF SOY tasting menu showcases dishes that are consciously crafted with sustainable ingredients to reduce food wastage and minimise their carbon footprint.
Open for dinner from Tuesday – Saturday and lunch from Friday-Saturday, MORA’s CHARACTERS OF SOY tasting menu features 5 courses for lunch at HK$680 + 10% per guest and 6 courses for dinner at HK$1,080 + 10% per guest.
Embark on a degustation journey where each dish showcases the flavours of the new season. Begin with the refreshing and savoury Soy Milk with Geoduck and Clam Jus. This exquisite creation features poached local geoduck in a stock of a clam juice, dashi, sake, and shallot, served with condiments of dried scallop, crispy millet, and preserved turnip. This is followed by Bean Curd Skin Tart, a thin and crispy bean curd tart shell filled with roasted cauliflower purée, pickled cauliflower, yuzu gel and seaweed powder.
Continue the culinary adventure with the add-on option of Udon Noodle in Soy Milk Lobster Bouillon (supplement HK$138), a dish that combines the umami flavours of rich soy milk lobster bouillon with Inaniwa udon and tender, lightly steamed lobster. Sakura shrimp and spring onion oil are added to enhance the flavors. Vegetarian diners need not miss out on this delightful experience, as MORA offers a flavourful alternative with miso bouillon and wild rice stem in place of the lobster.
Other seasonal menu highlights include Thousand Layer Tofu – prepared pain perdu style – with roasted maitake, black garlic purée, mixed mushrooms sauce, and pickled cordyceps, and Soybean Flour Scallop Ravioli, featuring plump Hokkaido scallop, seaweed dashi sauce, lardo, crispy tofu skin, and pickled radish.
Delight in a harmonious symphony of flavours with the Chicken and Tofu Roulade, which uses local three yellow chicken legs, soy-braised tofu, and a yellow wine sauce infused with ginger and coriander seed. The dish is further elevated with walnut praline, pickled red date, and roasted Chinese cabbage.
With the cooler weather of late, the Soybean Paste Hot Stone Rice offers warmth and comfort. This enticing dish combines rice cooked in duck fat, Chinese pork sausage and duck liver sausage, in addition to a savoury sauce made from soybean paste and local salted fish.
Conclude the meal on a sweet note with Strawberry Compote with Soy Yogurt Ice Cream. Savour the fun flavour combination of strawberry compote with mint oil, soy yogurt ice cream, and coconut in this revitalising finale.