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2023-08-14
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📍 Mora 摩 上環摩羅上街40號地舖🌟 Michelin Green Star I visited Mora twice before they were awarded the Michelin green star, and I was mesmerized by the way Chef Vicky Lau and her team managed to create all these amazing Chinese-French fusion dishes based on one single ingredient, soy.Included in this post are some of their signature dishes (also some of my fav ⭐️!): First we were served some soft tofu topped with caviar and 3 kinds of condiments. My favorite had to be the century egg (皮蛋) jelly which turned
上環摩羅上街40號地舖
🌟 Michelin Green Star
I visited Mora twice before they were awarded the Michelin green star, and I was mesmerized by the way Chef Vicky Lau and her team managed to create all these amazing Chinese-French fusion dishes based on one single ingredient, soy.
Included in this post are some of their signature dishes (also some of my fav ⭐️!):
First we were served some soft tofu topped with caviar and 3 kinds of condiments. My favorite had to be the century egg (皮蛋) jelly which turned out to be a surprisingly good match with the mildly salty caviar.
The next was their signature cold udon with yellow chicken, soy milk bouillon and red bean paste. I wasn’t surprised why so many people were hyping about this bowl of noodles. So many flavors in just a simple dish. Hope this item stays on their menu for good!
The next course features a combination of grilled local threadfin (馬友) and a wood-ear & mushroom salad. They were served with Tate Dining Room’s famous bomb-ass brioche cube, which was served with a super delicious whipped soy cream mixed with fermented tofu (腐乳) and olive oil. I’m not being dramatic when I say this is the BEST dip for brioche, which also happens to be my favorite kind of bread 😚🔥
Among the 2 kinds of tofu stews I had at Mora, I definitely preferred the lobster Ma-Po Tofu (麻婆豆腐). Tbh I didn’t even care if there was lobster, as the Ma-Po stew was simply too good to care about the other stuff! The complexity of flavors and the level of spiciness were so well-balanced and it went so well with my glass of red (again unexpected 👍🏻)
As for desserts, I prefer the soy milk flan with soy sauce caramel to the almond tofu with strawberry compote & soy pulp crumble, but I think it’s just a matter of personal preference as both were actually good.
Last but not least, we were served a glass of Mora’s in-house extra-thick soy milk to conclude the soy journey.
As a whole I really appreciate their creativity and attention to details in making so many delicious dishes based on such a simple ingredient. Yet at the same time I’d have to admit that the value for money wasn’t particularly high. After all, how much would you pay for a bowl of rice with ma-po tofu? 😅
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