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2022-12-06
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A new concept brought by Chef Vicky from Tate, an Ode to Soy, the humble Chinese ingredient. Making their own soy milk and tofu, Mora showcased the versatility and multiple characters of soy through elegant contemporary fusion dishes. The two snacks highlighted fried tofu through interesting east meets west, sardine on fried tofu and ratatouille in tofu pocket.The starter of Fresh Savory Soy Milk with Condiments certainly reminded us of Taiwan. Boiling hot housemade soy milk poured into vinegar
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The two snacks highlighted fried tofu through interesting east meets west, sardine on fried tofu and ratatouille in tofu pocket.
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The starter of Fresh Savory Soy Milk with Condiments certainly reminded us of Taiwan. Boiling hot housemade soy milk poured into vinegar and set into a tofu pudding. We then add condiments like peanuts, dried shrimp, scallion and preserved vegetables. It got umami, savory, sweet and sour all in one. Clever and sophisticated presentation of a classic savory soy milk street food.
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Added $168 for their signature cold udon noodle in soy milk lobster bouillon and grateful we did. The bouillon is rich in ocean crustacean flavor while enhanced by the soy undertone. Udon is a wonderful carrier of the bouillon.
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The tofu chicken stew is another amazing highlight, super rich with absolutely succulent chicken, the tofu absorb all the flavorful sauce and it’s sensational with rice.
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Make sure you don’t miss out their homemade soy milk drink, which is extremely thick and silky unlike any conventional soy milk in the market, can choose between no added sugar plain or coconut flavored.
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