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2022-09-05
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📍MoraMora is probably the only fine dining place in Hong Kong that it’s main star is Soy! It’s more of a casual setting and is good to bring parents to. Headed by @thisischeukhoho , i was exited to give Mora a try! We started with a homemade velvet tofu with caviar & condiments. The tofu is silky smooth and the soy taste is intense. The three condiments include pork floss, picked veg and century eggs. You can add different condiments to create your own favorite taste. Then came the duet of sea u
Mora is probably the only fine dining place in Hong Kong that it’s main star is Soy! It’s more of a casual setting and is good to bring parents to. Headed by @thisischeukhoho , i was exited to give Mora a try!
We started with a homemade velvet tofu with caviar & condiments. The tofu is silky smooth and the soy taste is intense. The three condiments include pork floss, picked veg and century eggs. You can add different condiments to create your own favorite taste.
Then came the duet of sea urchin, octopus and crab with egg tofu. The octopus chunks add so much texture to the dish, yet the egg tofu is still the star of the show.
Smoked eel terrine with woodear mushroom wrapped by bean curds. A very strong smoked flavor to the dish.
My favorite of the night has to be their cold noodle in soy milk chicken bouillon and bean paste. It’s not only like an art piece, it’s absolutely refreshing and perfect for summer. The noodles are bouncy. The bean paste on top added a little bit of kick. I licked the bowl clean.
We then had the signature brioche cube from Tate served with whipped soy cream.
The second favorite of the night is their crispy theadfin with savory soy milk soup. The theadfin is cooked to perfection.
The only dish that I am on the fence with is their drunken pigeon with bean sauce rolled in tofu paper. The concept is nice and have the diners’ hands on the dish but then the pigeon is a bit over marinated so the alcohol taste quite overpowering.
I was completely full by then but was served with the final rice dish, Mora tofu stew with medley of seasonal mushrooms. It’s super flavorful but I was too full by then to finish it.
Dessert was black sesame ice cream with soy glutinous rice ball & soy milk foam, putting a perfect end to the soy theme tasting menu.
Overall, a very innovative tasting menu and I won’t hesitate to bring elderlies here to give it a try.
Price: HK$1200 pp (dinner)
Revisit: 10/10 (for a healthier fine dining option)
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