The intimate, 28-seater modern French Chinese restaurant Mora has unveiled its new ‘Characters of Soy’ lunch and dinner tasting menus led by Hong Kong-born head chef Choi Ming Fai, who has used house-made soy and tofu ingredients.
Drawing inspiration from the rich heritage of Chinese ingredients, Mora is known for spotlighting soy-based dishes’ versatility and intricate flavours. Utilising house-made soy milk and tofu, their innovative ‘Characters of Soy’ tasting menu showcases dishes that are consciously crafted with sustainable ingredients to reduce food wastage and minimise their carbon footprint.
Soy-based cuisine at Mora: New ‘Characters of Soy’ tasting menu
Details: Open for dinner from Tuesday – Saturday and lunch from Friday-Saturday, MORA unveils its latest CHARACTERS OF SOY tasting menu (5 courses for Lunch at HK$680 + 10% per guest and six courses for dinner at HK$1080 + 10% per guest) from chef-proprietor Vicky Lau and head chef Choi Ming Fai.
Embark on a degustation journey where each dish showcases the flavours of the new season. Begin with the refreshing and crispy Bean Curd Skin Tart. This exquisite creation features a thin, crispy tart topped with soy cauliflower cream, smoked eel, and seaweed.
The tart is further complemented by the enticing notes of sherry vinegar caramelised onion, soy sweetcorn cream, pickled local sweetcorn, savoury salted yolk, and a hint of kaffir lime leaf powder.
The culinary adventure continues with the Udon Noodle in Soy Milk Lobster Bouillon (supplement HK$138), a luxurious dish that combines the umami flavours of rich soy milk lobster bouillon with Inaniwa udon and tender, lightly steamed lobster.
Sakura shrimp and spring onion oil are added to enhance the flavours. Vegetarian diners need not miss out on this delightful experience, as Mora offers a flavourful alternative with miso bouillon and wild rice stem in place of the lobster.
Other new seasonal menu highlights include Crispy Tofu, featuring tofu seasoned with Sichuan pepper, coriander seed and cumin seed, while the soy-braised mushroom and pickled wood ear add layers of flavour.
Completing the ensemble are amber walnuts that provide a touch of sweetness and crunch. Chrysanthemum Tofu, available exclusively on the dinner menu, features soft tofu expertly cut into the shape of a blooming chrysanthemum flower swimming in supreme broth, along with fermented winter melon, chicken fat and parsley oil.
Vegetarian diners can enjoy a version made with vegetarian supreme broth created with seasonal vegetables, kombu, and dried mushrooms.
Delight in a harmonious symphony of flavours with the Fresh Fish of the Day, where the lunch option presents lightly poached Patagonian toothfish in ginger oil, while the dinner option showcases roasted local tilefish.
Both of these options are served in a fragrant fish bone yellow wine broth, perfectly complemented by the tanginess of pickled mustard greens and the smoothness of soft tofu skin. The dish is also adorned with pearl barley and pickled goji berries for the final touch.
The Duet of Local Duck Breast features tender duck breast marinated in bean paste alongside the succulent confit duck leg accompanied by roasted pumpkin and yellow bean sabayon. Vegetarian diners can enjoy a roasted cabbage marinated in yellow bean paste, elegantly served with chestnut.
With Autumn’s cooler weather, the Soybean Paste Hot Stone Rice will offer warmth and comfort. It is an enticing dish that combines rice cooked in chicken fat and stock, blended with a savoury sauce made from soybean paste and local salted fish. To enhance the flavours, crispy whitebait and spring onion are generously added as toppings.
The meal concludes on a sweet note with Black Rice Soy Milk Ice Cream. Experience the unique taste of homemade black rice and soymilk ice cream, accompanied by fermented pineapple, mango, and green tea yoghurt meringue. The dessert is topped with fig compote and garnished with a fig leaf and puffed rice, providing a tasty finale.
About Head Chef Choi Ming Fai
Born and raised in Hong Kong, Choi Ming Fai brings over ten years of fine dining expertise to his new role as Head Chef of Mora Hong Kong. After graduating from the University of Hong Kong with a degree in Civil Engineering, he made the fate-sealing decision to pursue his true passion for the kitchen instead.
Fai began his culinary journey at Dot Cod, where he quickly learned the ropes of working in a fast-paced, professional kitchen. He moved into a year-long stint at NUR, the cutting-edge restaurant concept that began the farm-to-fork fine dining revolution in Hong Kong. Fai continued moving up the ladder, working under acclaimed chef Shane Osborn at one Michelin-starred Arcane, before gaining experience at Italian-American restaurant Carbone Hong Kong, where he was responsible for the pasta section.
In 2018, Fai moved to London to head up a team of eight chefs at Mayfair’s one Michelin-starred HIDE Ground, and a year later, he joined British celebrity chef Simon Rogan’s team at one Michelin-starred Roganic London.
After a year of honing his skills under some of the finest chefs in London, he was given the opportunity to move back to Hong Kong to open Rogan’s first overseas off-shoot of Aulis as Sous Chef. At Aulis Hong Kong, Fai managed the development kitchen concept, working closely with Executive Chef Oli Marlow to create ever-changing tasting menus for an intimate, 12-seat chef’s table experience.
With a wealth of experience under his belt, Fai has taken on the role of Head Chef at Mora, where he works alongside Chef Vicky Lau to produce creative French-Chinese interpretations of soy products.
At Mora, Chef Fai rises to the challenge of refining humble ingredients such as tofu and soy milk while drawing on his roots in Hong Kong to bring an element of nostalgia to the guest dining experience.
For Characters of Soy reservations and enquiries, visit Mora’s website at www.mora.com.hk.
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