Open for dinner from Tuesday – Saturday and lunch from Friday-Saturday, MORA unveils its latest CHARACTERS OF SOY tasting menu (5 courses for Lunch at HK$680 + 10% per guest and 6 courses for dinner at HK$1080 + 10% per guest) by chef-proprietor Vicky Lau and head chef Choi Ming Fai.
Embark on a degustation journey where each dish showcases the flavors of the new season. Begin with the refreshing and crispy Bean Curd Skin Tart. This exquisite creation features a thin, crispy tart topped with soy cauliflower cream, smoked eel, and seaweed. The tart is further complemented by the enticing notes of sherry vinegar caramelized onion, soy sweetcorn cream, pickled local sweetcorn, savory salted yolk, and a hint of kaffir lime leaf powder. Continue the culinary adventure with the Udon Noodle in Soy Milk Lobster Bouillon (supplement HK$138), a luxurious dish that combines the umami flavors 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 flavorful alternative with miso bouillon and wild rice stem in place of the lobster.
Other new seasonal menu highlights include Crispy Tofu, featuring tofu seasoned with Sichuan pepper, coriander seed and cumin seed, while the soy-braised mushroom and pickled wood ear add layers of flavor. Completing the ensemble are amber walnuts that provide a touch of sweetness and crunch. Chrysanthemum Tofu, available exclusively on the dinner menu, features soft tofu expertly cut into the shape of a blooming chrysanthemum flower swimming in supreme broth, along with fermented winter melon, chicken fat and parsley oil. Vegetarian diners can enjoy a version made with vegetarian supreme broth created with seasonal vegetables, kombu, and dried mushrooms.
Delight in a harmonious symphony of flavors with the Fresh Fish of the Day, where the lunch option presents lightly poached Patagonian toothfish in ginger oil, while the dinner option showcases roasted local tilefish. Both options are served in a fragrant fish bone yellow wine broth, perfectly complemented by the tanginess of pickled mustard greens and the smoothness of soft tofu skin. The dish is also adorned with pearl barley and pickled goji berries for the final touch.
The Duet of Local Duck Breast features tender duck breast marinated in bean paste, alongside the succulent confit duck leg accompanied by roasted pumpkin and yellow bean sabayon. Vegetarian diners can enjoy a roasted cabbage marinated in yellow bean paste, elegantly served with chestnut.
As autumn brings cooler weather, the Soybean Paste Hot Stone Rice offers warmth and comfort. This enticing dish combines rice cooked in chicken fat and stock, blended with a savory sauce made from soybean paste and local salted fish. To enhance the flavors, crispy whitebait and spring onion are generously added as toppings.
Conclude the meal on a sweet note with Black Rice Soy Milk Ice Cream. Savor the unique taste of homemade black rice and soymilk ice cream, accompanied by fermented pineapple, mango, and green tea yogurt meringue. This creation is topped with fig compote and garnished with a fig leaf and puffed rice, providing a revitalising finale.
For reservations and enquiries, please visit MORA’s website at HERE or its official Instagram page @mora_hongkong.