MORA (摩), the intimate 28-seater modern French Chinese restaurant founded by Vicky Lau, together with co-founder Romain Herbreteau and Head Chef Percy Ho, is located at the historic street of Upper Lascar Row (摩羅上街), Sheung Wan. This iconic location connects MORA and Hong Kong’s fascinating history with the Chinese character 摩, representing “texture”, which will be the common thread of the texture-inspired menu rooted in one of Hong Kong’s oldest culinary traditions: soy food.
MORA is proud to unveil its latest seasonal innovations in soy this November, using 100% house-made soy and tofu ingredients for its new CHARACTERS OF SOY Lunch and Dinner menus from its central kitchen facility. Every soy-based dish is served in tasteful portion sizes with consciously selected ingredients in a bid to minimise food wastage, and to reduce carbon footprint as much as possible.
Soy-based cuisine at MORA: New lunch & dinner tasting menus
Open for dinner from Tuesday – Saturday and lunch from Friday-Saturday, MORA unveils its second refreshed dinner tasting menu (7 courses at HK$1,080 + 10% per guest) and lunch menu (6 courses at HK$680 + 10% per guest) with all new dishes. The menu offers a unique beverage pairing of discerning and sustainable French wines, highly pure sakes, and specialty Chinese teas with character.
The new lunch and dinner degustation journey begins with a selection of snacks, including Ratatouille and Soy Ricotta in crispy tofu pocket, along with Fried Tofu topped with leek fondue, pickled sardine, sardine rillettes. This is followed by the second course of Fresh Savoury Soy Milk Pudding topped with fresh hot soy milk, Chardonnay vinegar and soy sauce, and sides of five different condiments including soybeans, preserved mustard root, sakura ebi, hazelnut and scallion.
The journey of soy continues with Tofu Skin Fried Black Prawn with spicy green pepper sauce, created with black prawn from Mozambique, encased in a beautifully crispy coating of dried bean curd, tofu powder, and deep-fried breadcrumbs. Dinner guests will enjoy a further dish of One-Sided Crispy Threadfin with Savoury Soy Milk Soup, which uses cured and grilled Taiwanese threadfin, homemade soy milk bouillon infused with threadfish bones, Koya tofu, dried Sakura ebi and Chinese preserved vegetables.
For a supplement of +HK$168 per person, guests may add on the new Udon Noodle in Soy Milk Lobster Bouillon and Bean Paste, a new menu addition of slowly-steeped Boston lobster soy broth, ebi oil, parsley oil and scallion slices with silky Japanese udon noodles.
For the next course, Seared Scallop with Citrus offers juicy pan-fried Hokkaido scallop in a fermented lime-infused tofu sauce with pickled pumpkin, topped with a generous scoop of Kristal caviar. For the Mora Stew of the Day, savour a Chicken Tofu au Vin, a MORA twist on the classical French coq au vin. The stew features cube-shaped pieces of three yellow chicken thigh marinated with red wine, carrots, onions, celery and vegetarian chicken, served with a steaming bowl of Japanese koshihikari rice.
To conclude, MORA has prepared a seasonal dessert of Mont Blanc of Soy Pastry Cream, featuring sweet potato mousseline and rice crisps propped up to aesthetically resemble a snow-capped cliff. The middle of the dessert includes layers of candied chestnut, rice ice cream, and soy pastry cream.