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A great healthier option
2022-09-05 3158 浏览
📍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
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📍Mora

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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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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CHARACTERS OF SOY
2022-08-14 2432 浏览
💰: dinner 6-course tasting menu ($1,080 p.p.)  終於拜會咗依家以大豆製品為主題嘅中法餐廳 的確對佢豆味香濃嘅豆腐豆乳湯等留下深刻印象😇 尤其係一開始嘅Homemade Velvet Tofu with Caviar & Condiments已經好能夠體現自家製豆腐香滑濃郁嘅感覺🤩 可以根據自己口味配搭蘿蔔肉鬆 辣菜譜 皮蛋一齊食  👉🏻 One-Sided Crispy Theadfin with Savory Soy Milk  而家好多星級餐廳都鍾意用theadfin馬友😍 魚皮煎得香脆 浸喺豆乳魚湯中 個底仲有索哂湯汁嘅豆腐 伴隨嘅鬆軟Brioche可以配大豆造成嘅whipped cream食🤤  👉🏻 Cold Noodle in Soy Milk Chicken Bouillon and Bean Paste 豆乳湯雞冷烏冬係我另一最愛 上面有三黃雞絲同辣豆醬😋 湯底非常creamy 清涼嘅口感啱哂夏天食👍🏻  👉🏻 Sea Urchin with Egg Tofu and Smoked Eel Terrine with Wood
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💰: dinner 6-course tasting menu ($1,080 p.p.)  
終於拜會咗依家以大豆製品為主題嘅中法餐廳 的確對佢豆味香濃嘅豆腐豆乳湯等留下深刻印象😇 尤其係一開始嘅Homemade Velvet Tofu with Caviar & Condiments已經好能夠體現自家製豆腐香滑濃郁嘅感覺🤩 可以根據自己口味配搭蘿蔔肉鬆 辣菜譜 皮蛋一齊食  
👉🏻 One-Sided Crispy Theadfin with Savory Soy Milk  
而家好多星級餐廳都鍾意用theadfin馬友😍 魚皮煎得香脆 浸喺豆乳魚湯中 個底仲有索哂湯汁嘅豆腐 伴隨嘅鬆軟Brioche可以配大豆造成嘅whipped cream食🤤  
👉🏻 Cold Noodle in Soy Milk Chicken Bouillon and Bean Paste 
豆乳湯雞冷烏冬係我另一最愛 上面有三黃雞絲同辣豆醬😋 湯底非常creamy 清涼嘅口感啱哂夏天食👍🏻  
👉🏻 Sea Urchin with Egg Tofu and Smoked Eel Terrine with Woodear Mushroom  
玉子豆腐非常滑口 四圍灑滿咗深海池魚同脆米😚 另一面腐皮夾住煙熏味重嘅鰻魚 可沾大豆做嘅sour cream食 

不過主菜Mora Tofu Stew雖然用上十種茹但冇咩驚喜  
而鴿肉卷配左炸過嘅滷豆腐准山絲同素豬皮  但係入口口感層次欠奉 味道過於苦澀 整體嚟講個人比較喜歡主菜以外嘅菜式😙 

 📸 
1️⃣ Sea Urchin with Egg Tofu 
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2️⃣ Smoked Eel Terrine with Woodear Mushroom 
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3️⃣ Homemade Velvet Tofu with Caviar & Condiments 
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4️⃣ Brioche Cube with Whipped Soy Cream 
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5️⃣ One-Sided Crispy Theadfin with Savory Soy Milk  
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6️⃣ Cold Noodle in Soy Milk Chicken Bouillon and Bean Paste 
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7️⃣ Mora Tofu Stew of the Day/ Medley of Seasonal Mushrooms 
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8️⃣ Soup Drunken Pigeon with Bean Sauce Rolled in Tofu Paper
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9️⃣ 🍷: Château Troplont-Mondot Saint-Emilion GC « Mondot » 2015

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    美好的事物也要专业的服务衬托
    2022-07-10 2197 浏览
    看朋友圈有这么个豆腐omakase, 就必须带着豆腐君去朝拜。订餐提前了一个月，还算值得等待。超出预期的口味，虽然硬是要和某种主题结合总是会鸡肋，效果还算理想。居然被几道菜惊艳到！介绍酒的时候其中一位服务生介绍的心不在焉没了喝的欲望。不期望每个人都是sommelier 但是最起码对自己提供的酒也要有所知吧。小范围抱怨一下被领班小姐姐听到，主动过来重新介绍，欣欣然的点了一瓶。服务质量确实影响用餐体验，话匣子也容易打开。 仔细询问原来主厨是也是Tate 的主厨，专门在柴湾有个豆腐作坊，豆腐的变化如此之多还是非常有创意的。#豆腐宴 #小巷里的餐厅
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    看朋友圈有这么个豆腐omakase, 就必须带着豆腐君去朝拜。订餐提前了一个月，还算值得等待。超出预期的口味，虽然硬是要和某种主题结合总是会鸡肋，效果还算理想。居然被几道菜惊艳到！介绍酒的时候其中一位服务生介绍的心不在焉没了喝的欲望。不期望每个人都是sommelier 但是最起码对自己提供的酒也要有所知吧。小范围抱怨一下被领班小姐姐听到，主动过来重新介绍，欣欣然的点了一瓶。服务质量确实影响用餐体验，话匣子也容易打开。 仔细询问原来主厨是也是Tate 的主厨，专门在柴湾有个豆腐作坊，豆腐的变化如此之多还是非常有创意的。#豆腐宴 #小巷里的餐厅
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    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Soy ahoy!
    2022-04-08 2460 浏览
    Had high expectations, given chef/owner Vicky was known for her detailed and yummy creations. Wine list was good. Ordered a glass of chenin blanc.Only one menu: being the Special opening menu “Characters of Soy” ($880 pp). As the name suggested, our entire meal was based on different portrayals of soy-made products.There were five categories, arranged by texture, being: SILKEN, CRISP, JADE, DEW and ICE. First to come tho: pickles to prep the palette.Here’s what we had.SILKEN- Soft tofu with cavi
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    Had high expectations, given chef/owner Vicky was known for her detailed and yummy creations.
    Wine list was good. Ordered a glass of chenin blanc.
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    Only one menu: being the Special opening menu “Characters of Soy” ($880 pp). As the name suggested, our entire meal was based on different portrayals of soy-made products.
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    There were five categories, arranged by texture, being: SILKEN, CRISP, JADE, DEW and ICE.
    First to come tho: pickles to prep the palette.
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    Here’s what we had.
    SILKEN
    - Soft tofu with caviar and condiments, most interesting of which was the 皮蛋 jelly on the far right.
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    - Cold udon with soy milk chicken bouillon and 豆瓣醬and bits of deep fried chicken skin.
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    CRISP
    - Trio of shima-aji tartare with tofu sheet; pickled mushroom salad and brioche cube with whipped soy cream.
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    - Crispy threadfin (馬友) with tofu skin and sakura prawns in fish broth.
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    JADE
    - Crispy chicken marinated with red tofu, emanating a complex umami flavor.
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    DEW
    - Mapo tofu stew with lobster. To go with rice with unlimited refills.
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    - Since I didn’t take spicy, I was given a non-spicy version. Not a fan of lobster- and the ingredients failed to mask the fishy taste.
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    ICE
    - Soy milk flan with caramel syrup
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    In summary: Restaurant did indeed do soy justice in presenting it as a multifaceted and delicious source of protein. I liked the decor very much- very clean- which matched the restaurant’s theme. Nicely done but unfortunately I wasn’t wowed.
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      A Surprising Soy-based Lunch
      2022-03-12 1720 浏览
      Their special opening menu was full of surprises. Combining Asian and French cuisines and cultures, soybean was used in a surprising amount of ways and comes in a variety of different forms, shapes, textures, and flavours🤯. The meal consists of 5 parts: 絹 SILKEN, 脆 CRISP, 玉 JADE, 露 DEW and 雪花 ICE. Except for the first dish, I enjoyed every part of the lunch. The dishes showed how versatile soybean is and the presentations were nice too. Actually, the first dish, Homemade Soft Tofu was really fla
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      Their special opening menu was full of surprises. Combining Asian and French cuisines and cultures, soybean was used in a surprising amount of ways and comes in a variety of different forms, shapes, textures, and flavours🤯.


      The meal consists of 5 parts: 絹 SILKEN, 脆 CRISP, 玉 JADE, 露 DEW and 雪花 ICE. Except for the first dish, I enjoyed every part of the lunch. The dishes showed how versatile soybean is and the presentations were nice too.


      Actually, the first dish, Homemade Soft Tofu was really flavourful and its combination with Ossetra Caviar was quite innovative. However, I found it a bit odd strange to pair them with other toppings that we usually pair with congee🤔.


      My favourite dishes were Shima-Aji Tartare with 'Thousand' Tofu Sheet and Salad of Pickled Wood-Ear with Seasonal Mushroomsdish. The tofu sheet was finely made and full of tofu flavour👍🏻. The salad was really refreshing and I really like the texture of all the fresh ingredients😋.


      I also like the restaurant’s placid and comfortable interior design🫖.
      Homemade Soft Tofu with Ossetra Caviar & Condiments
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      Shima-Aji Tartare with 'Thousand' Tofu Sheet
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      Salad of Pickled Wood-Ear with Seasonal Mushrooms
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      Stir-fried Soy Milk with Hokkaido Scallop
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      One-Sided Crispy Threadfin with Tofu Skin Fish Fumet
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      Cold Chicken Soy Milk Bouillon Noodle with Bean Paste
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      Red Tofu Marinated Crispy Three Yellow Chicken
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      Red Tofu Marinated Crispy Three Yellow Chicken
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      Sweet Potato Brûlée with Soy Milk Vanilla Ice Cream
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      推介美食
      Shima-Aji Tartare with 'Thousand' Tofu Sheet
      Salad of Pickled Wood-Ear with Seasonal Mushrooms
      Stir-fried Soy Milk with Hokkaido Scallop
      One-Sided Crispy Threadfin with Tofu Skin Fish Fumet
      Red Tofu Marinated Crispy Three Yellow Chicken
      Sweet Potato Brûlée with Soy Milk Vanilla Ice Cream
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      Characters of Soy!
      2022-02-15 1207 浏览
      With the Omicron ravaging Hong Kong and the number of cases reaching record high every day, the local dining industry is in a very challenging period under the tightened social distance measures with no dinner service. One way out is to provide customers unique cuisine. In many ways, the recently opened Mora delivered that successfully in my opinion. Located in Upper Lascar Row, the small street famous for antiques shops, the restaurant blended in with the neighbourhood well. The clever use of l
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      With the Omicron ravaging Hong Kong and the number of cases reaching record high every day, the local dining industry is in a very challenging period under the tightened social distance measures with no dinner service. One way out is to provide customers unique cuisine. In many ways, the recently opened Mora delivered that successfully in my opinion. 

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      Located in Upper Lascar Row, the small street famous for antiques shops, the restaurant blended in with the neighbourhood well. The clever use of lighting to create a warm ambience, with the beige-coloured walls, dark wooden framed furniture and green velvet seats, certainly was cozy and relaxing. We liked the atmosphere which reminded me of Tate Dining Room, the acclaimed Michelin 2-star restaurant under the same chef-proprietor Vicky Lau. 

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      Currently the restaurant only offers a single menu Characters of Soy ($880 each), featuring soy in every dish, starting with Homemade Soft Tofu with Ossetra Caviar and Condiments. The tofu was rich in soy flavours, very soft and delicate, with the caviar providing some savoury notes, a good match. Then I tried the three condiments, including thousand years egg paste, dried radish, and shredded Nanyang BBQ pork. While all were good with the tofu, the thousand years egg paste was the best match with its unique tastes. The chef also thoughtfully provided some pickles, with cucumber, daikon, radish and shallot, to accompany for appetizer. The sourness was appealing while the crunchy texture offered a good contrast to the silky tofu. 

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      The second dish was Shima-Aji Tartare with ‘Thousand’ Tofu Sheet. The fish was cut into small cubes, with also some tofu skin cut into equally small pieces. The citrus added to the fish highlighted the sweetness of the raw fish, and the tofu skin underneath was silken and again exhibiting a delicate yet flavourful supplement to the fish. 

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      The third dish was Brioche Cube with Whipped Soy Cream. The brioche had a buttery note and fluffy texture, already great on its own. But the spread brought it to another level. Apart from the soy cream, it also contained fermented tofu and olive oil, a creative and delicious combination that we would like to try it out at home.  

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      The fourth dish was Salad of Pickled Wood-Ear with Seasonal Mushrooms. The salad dressing was very good, refreshing and appetizing with the acidity. The crunchy texture of the wood-ear, with the nice earthy notes from the mushroom, together with the drunken tofu, was another thoughtful combination demonstrating how the chef could combine different ingredients to complement and maximize their characters, blending into a great culinary delight. 

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      The fifth dish was the last on the first part of the menu focusing on silken. The Stir-fried Soy Milk with Hokkaido Scallop reminded me of a similar Shunde dish, with the chef putting a twist using soy milk instead of buffalo milk. There were also some deep-fried whitebaits on top to provide a contrast in texture as well. A tasty and tribute to traditional cuisine which we both liked.

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      Coming to the second part of the meal featuring crisp, the sixth dish was One-sided Crispy Threadfin with Tofu Skin Fish Fumet. The threadfin fish was seasoned beautifully, with the skin grilled to nice crispiness while the flesh remained juicy and soft. Underneath the fish was some tofu skin, with the chef pouring in a milky, tasty fish broth added with some Sakura shrimps and pickled mustard to further enhance the umami flavours. My favourite in the course.

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      The seventh dish was Cold Chicken Soy Milk Bouillon Noodle with Bean Paste. The rich, intense flavours of the chicken soy milk broth was tasty, with the thin Inaniwa udon having a great bite. The slightly spicy bean paste, when mixed with the udon and broth, gave an extra dimension to the whole dish. The finely chopped deep-fried chicken skin added a bit of nice crunchiness to the dish. 

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      The eighth dish was Stinky Red Tofu Marinated Crispy Three Yellow Chicken. The domestic chicken was de-boned, then marinated with the red tofu, before coating with a batter and pieces of crispy tofu skin before deep-frying. Paired with egg yolk mayonnaise seasoned with some paprika, it was apparently inspired by the Korean fried chicken but I liked the twist here. Plentiful in flavours.

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      The ninth dish was Mora Tofu Stew of the Day – Lobster. Served in a sizzling hot stone bowl and reminiscent of the Chinese dish Mapo Tofu, the chef had used two different types of tofu here, including the soft and dried one, giving different texture on the bite. The sauce was slightly spicy and with appealing savoury taste. On its own the dish could be a bit too salty, so there was a bowl of rice to come with, making it perfect and fulfilling. 

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      The tenth and last dish was Sweet Potato Brulee with Soy Milk Vanilla Ice-Cream. The sweet potato was baked, before dusting with sugar to torch and caramelized. True to the challenge, even for the dessert, the soy was highlighted in the soy milk ice-cream, which was not too sweet and having nice vanilla taste. A complete ending for a wonderful meal. 

      Service was good, with the staff attentive and friendly. While for each dish there was some explanations it was a bit superficial and I felt customers would be interested to know more the ingredients and the concept behind the dishes. This hopefully would improve in future. Together with beverages and coffee, the bill was $2,143. With the unique concept of soy, I believe this restaurant would very soon become a hotspot in town.
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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