Known for its bold and elevated renditions of India’s street food culture, one Michelin-starred CHAAT announces its first collaboration of 2023 with French x Chinese soy-cuisine restaurant, MORA on 22 and 23 March 2023 as part of Rosewood Hong Kong’s fourth anniversary celebrations. Themed on “Soy and Spice”, the hallmark features of each restaurant’s cuisine, the four-hands menu will be available for lunch (6 courses at HK$1,280 + 10%) on 22 March only, and dinner (8 courses at HK$1,580 + 10%) on both 22 and 23 March only.
The current and most recent Chef of the Year voted by Tatler Dining Asia, Chef Vicky Lau, owner and executive chef of Mora Hong Kong, and Chef Manav Tuli of CHAAT, have prepared a unique culinary crossover that highlights the versatility of soy products in modern gastronomy. Soy, a staple ingredient in Hong Kong throughout its culinary history, will be given new life with Chinese-French and Indian influences for this exclusive two-day anniversary menu. Highlights will include Seafood Soup with Soy Chips by Chef Vicky Lau, and Soy-stuffed Naan with lamb or beef curry by Chef Manav Tuli, among other creative delights.
MORA by Chef Vicky Lau from Hong Kong has also debuted on last year’s prestigious selection of the world’s top 1000 restaurants around the world unveiled on 28th November in Paris by La Liste. Recognised as “Outstanding”, MORA is among 100+ featured restaurants from Hong Kong including Lung King Heen, Ecriture, Sushi Shikon, L’Atelier de Joel Robuchon, TATE Dining Room and more. MORA has been honoured further with a New Arrivals of the Year Award 2023, the only restaurant from Asia to be recognised with such prestigious award that have recently opened and been praised by critics, media and guests across the world.
“Guests can expect an exciting new way to experience soy food via Chinese-French and Indian flavours. Traditionally, Indian cuisine is known to use soy beans in abundance but only recently started incorporating tofu in recipes, which makes this collaboration all the more interesting,” says Chef Vicky. “All soy products (soy milk, tofu) used in this menu are made in MORA’s own factory in Hong Kong with GMO-free soy beans.”
“Tofu has only recently been adopted in Indian food recipes as ‘soy paneer’, yet is still rarely seen in restaurants. With a large vegetarian population in India, it makes sense that soy would become a popular form of protein, yet we hardly see innovative uses of the product. This is where Chef Vicky and I come in, and it has been an absolute pleasure working together to come up with fun recipe ideas for this collaboration,” says Chef Manav.
The full CHAAT x Mora lunch and dinner tasting menu is as below:
CHAAT x Mora “Soy and Spice” 4th Anniversary Sample Menu
HK$1,280 + 10% for lunch
HK$1,580 + 10% for Dinner
Amuse Bouche (2 pcs)
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FERMENTED TOFU MARINATED TANDOORI OCTOPUS
Warm Potato Salad, Lemon Fennel
By Chef Vicky Lau – Mora
***
CHINGRI MALAI SEAFOOD SOUP
Soy Chips, Turmeric, Coconut
By Chef Manav Tuli – CHAAT
***
MASALA SPICED UDON NOODLES
Prawn, Pickled Vegetables
By Chef Vicky Lau – Mora
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GRILLED SEABASS NILGIRI KORMA
Soy Yoghurt, Coriander
By Chef Vicky Lau – Mora
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HYDERABADI BLACK ANGUS BEEF CURRY
Curry Curry Leaf, Coconut, Green Chilli
SOYA TOFU KULCHETTE
SOYA CHAAMP KI BIRYANI
Aged Basmati Rice, Saffron, Caramelised Onion
By Chef Manav Tuli – CHAAT
***
MANGO COCONUT MOUSSE
Exotic Sorbet and Soy Yogurt Meringue
By Chef Vicky Lau – Mora
SOY CHAI TEA
Spiced Chocolate Bon Bon
By Chef Vicky Lau – MORA
For reservations for this special lunch and dinner event, please contact by email here or view the whole menu here.