影片
港鐵上環站 A2 出口, 步行約6分鐘
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電話號碼
95838590
獎項殊榮
米芝蓮綠星餐廳 (2023-24), 米芝蓮一星餐廳 (2024)
營業時間
今日營業
全日休息
星期一
全日休息
星期二至四
18:00 - 23:30
星期五至六
12:00 - 15:30
18:00 - 23:30
星期日
全日休息
*Tuesday - Saturday - Dinner: 21:00 last order
Friday - Saturday - Lunch: 14:00 last order
15/1-4/2, 2022
Lunch Only：16:00 last order
以上資料只供參考, 請與餐廳確認詳情
相關文章
I have always admired the vision of Chef Vicky Lau, particularly her brainchild Mora that pays tributes to the versatility of soy products, sustainability and local ingredients. Paid Mora a visit shortly after it’s been awarded its first Michelin 🌟, retained its Michelin Green Star ☘️, and earned Chef Fai Choi the Michelin Young Chef Award in the Michelin Guide Hong Kong Macau 2024.My favourite of the evening was the Udon Noodle in Soy Milk Lobster Bouillon - an explosion of umami flavours of rich soy milk lobster bouillon with Inaniwa udon. Server told us that the lobster was lightly steamed to retain its tenderness. Sakura shrimp and spring onion oil were added to elevate the flavors. Udon was springy and helped soak up the luscious bouillon. My other favourite was the savoury Soy Milk with Geoduck and Clam Jus. Local geoduck was poached in a stock of clam jus, dashi, sake, and shallot. The geoduck was done just right. As the server poured the stock into the bowl of soy milk, the milk solidified like the savoury soy milk 咸豆漿 that we usually have, the texture of which was something that I would not expect to encounter in a refined establishment like Mora.The Chicken and Tofu Roulade with Yellow Wine Sauce was also nicely done. The chicken was juicy and tender - probably one of the most succulent chicken that I’ve had in recent months. Overall a delightful dinner and lovely company.
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真的會迷路啊😂 店門有點被排檔阻住~ 店員也會細心講解路線 👍 整體豆的配搭很讚👍 ~ 大廚 Fai 榮獲今屆米芝蓮年輕主廚大獎 🤩 當然要化身粉絲去集郵 😁自家製的特濃豆漿~ 豆香, 味濃而且餘韻很長 😚 象拔蚌上的地膚子 有蝦籽口感 🤩豆腐皮撻 豆乳ricotta 配 酸梅pesto ~ 好 refreshing 😚龍蝦豆乳冷烏冬~ 因為他們的豆漿很濃稠 mix 咗海鮮 stock嘅汁 完美沾在冷烏冬上 🤩 ~ 食完唔會漿口 而且龍蝦味鮮~ 讚👍 帶子黃豆粉 Ravioli 配 海藻汁~ 醃漬沙葛太酸了😂 ~ 但帶子甜 海藻汁也很提鮮 🤤 脆炸豆腐配芝麻醬, 菜圃, 松子~ 這個看著像普通日式炸豆腐 , 先吃一口 感到 重點在於上面的醃蘿白蓉 🤩 酸酸的👍 , 再薰上麻醬 及松子 , 味道和口感 都挺有層次 👌三黃雞豆腐卷~ 上面的雞皮薄脆是精華 🤤 豆腐很嫩滑 食完都沒有覺得好滯😌 四菇麻婆豆腐飯 ~ 菇香芒果配大豆奶酪雪糕 ~ 這個實在太唔甜 😂 我覺得自己需要多一點糖份🤣 #香港 #摩 #mora #chef #cheflife #soya #tofu #foodie #hkfoodie #lobster #udon #豆 #支持
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有些食材是不是只適合某種料理？話說去吃了一間標榜豆腐料理的西餐，但除了前菜勉強可以說主角是豆腐外，其他都好像是為了加豆腐而加豆腐。豆腐不是主角，也吃不出豆腐的味來。和中式和日式的豆腐料理相比，簡單一個腐皮壽司、豆腐蒸蛋、蟹黃豆腐、炸豆腐等等，都比它更豆腐。他又標榜豆腐是香港廠房自己製造，但豆腐的靈魂應該是大豆，它的大豆又是那裡的大豆？日本料理其中一點是重視食材的品質，為了昇華串燒，可以培育一種特別的肉雞，某港口特別新鮮的松葉蟹亦可以特別的食材命其名。一個標榜豆腐的料理，在西方不太知道豆腐是甚麼的外國人來說，可能是特別的，但對由細食豆腐食到大的亞洲來說，卻不容易普普通通加了豆腐就混過去 FineDining
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❀ 摩 #上環 ❀❗米芝蓮綠星餐廳 以豆乳為主題製作出新穎菜式❗——————————————————摩——係2023年新上榜嘅米芝蓮綠星餐廳💚同時係由獲得米芝蓮二星Tate 創立。用創新嘅方式將豆製品呈現，將平時經常被人們忽略嘅大豆作為主角，烹調出多道精緻菜式，幾有驚喜🤩餐廳裝潢用上木系色調，加上翡翠綠色做點綴，富有古代中國風格，感覺舒適和諧☺️.✷𝑀𝑒𝓃𝓊✷☞ CHARACTERS of SOY $680♥ Savoury Soy Milk with Geoduck and Clam Jus豆乳之旅當然唔少得豆漿😆先有一杯原味無糖豆漿，非常稠身，有純粹香濃嘅豆味，係坊間絕對飲唔到嘅味道。接下來嘅菜式都會用上呢一款豆漿製作。另外仲有鹹豆漿。用米醋蜆肉湯加入豆漿，形成半凝固狀態，感覺就好似豆腐花。再可以按個人喜好加上鮮甜象拔蚌、蔥花、菜莆，甚有特色😙.♥ Bean Curd Skin Tart with Soy Cauliflower Cream, Pickled Cauliflower and Seaweed用腐皮製成脆皮，包住椰菜花puree 、豆乳椰菜cream、柚子啫喱及酸酸甜甜醃製椰菜花。口感Creamy，味道清新🥰.♥ Udon Noodle in Soy Milk Lobster Bouillon +$138招牌菜式，雖然要加$138，但都推薦大家一試‼️採用澳洲藍龍蝦🦞色澤明艷，爽彈鮮甜。烏冬麵條煙韌，有咀嚼感。沾滿龍蝦豆乳湯底，能夠完美平衡龍蝦嘅鮮甜及豆乳嘅香氣，兩者相輔相成，非常出色😋. ♥ Fresh Fish of the Day with Yellow Wine Fish Bone Broth, Preserved Mustard Green and Soft Tofu Skin馬友肉質紮實但唔鞋，喜歡這種口感🥰配上薏米杞子腐皮，清甜好吃。.♥ Duet of Local Duck Breast Marinated in Bean Paste and Confit Duck Leg with Radish and Yellow Bean Sabayon主菜鴨胸肉反而有點遜色🙈色澤雖粉嫩，但肉質一般。反而旁邊嘅鴨腿肉充滿驚喜，加入蛋黃醬在燒香表面，非常Creamy，香濃惹味👍🏻.♥ Soy Bean Paste Hot Stone Rice with Chinese Sausage and Pickled Ginger主食由石鍋「糯米」飯作結🍚餐廳特意用上珍珠米，更粒粒分明。除咗臘腸、潤腸之外，仲加入咗麵豉、鴨油，不過覺得同一般中式臘味飯味道相似🤓.♥ Persimmon Marmalade最後有層次豐富嘅杮子甜品，伴美味豆乳乳酪雪糕🍦——————————————————✨整體味道: 4.1/5 ✨環境裝修: 4/5✨服務態度: 4/5✨性價比: 4/5✨再訪興趣: 3.7/5.💞整體來講以豆乳為題嘅fine dining幾有特色，尤其是頭盤用上大量豆乳元素，豆味非一般的香濃，讓人有耳目一新嘅感覺，原來大豆有咁多唔同嘅演變，值得一試💖
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Disappointing meal - not worth the price. The set dinner menu is $1,080 per person with six courses. The lobster cold udon is an optional course and subject to additional charge. Each course is made out of soy beans. The first two courses consist of soy milk and soy based soup. One tastes bland and the another one tastes too salty. Not overwhelming dishes in general. The only better dishes are the ones served with duck breast and fish soup, but still short of pleasant surprise. Many dishes are meat-less and portions are very small. Last but not least, there’s a fried rice served with Chinese pork sausage, which is quite oily and does not go very well with the style of the “healthy” soy based menu.
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