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2024-04-20
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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 ric
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.
Udon Noodle in Soy Milk Lobster Bouillon
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Udon Noodle in Soy Milk Lobster Bouillon
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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.
Savoury Soy Milk with Geoduck and Clam Jus
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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.
Chicken and Tofu Roulade with Yellow Wine Sauce
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Overall a delightful dinner and lovely company.
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