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Restaurant Mora 摩 Hong Kong by Vicky Lau

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Restaurant 摩 Mora, Hong Kong - Vicky Lau
Do you remember "Tofutti"? It was an ice cream brand made of tofu (in the US) that probably launched before its time. A lot of people couldn't really accept the flavor, and I don't know if it was ever super successful.

Times have changed. Additionally, I am living in Asia now. Still, not many have attempted what Restaurant Mora by Vicky Lau is trying to do, which is to open an entire high end restaurant focused on soy.

Restaurant Mora's hyper-seasonal menu is defined by the versatility of soy. Opened in January 2022 from Vicky Lau, chef of 2 Michelin Star Tate Dining Room, Mora celebrates soy in all its different forms. The humble bean plays a role in every single course, even desserts.
Restaurant 摩 Mora, Hong Kong - Vicky Lau
Perco Ho, who used to be sous chef at Tate, is the chef the cuisine. 6-course tasting menu is HK$1080 a person, which is quite reasonable consider the amount of work that goes into each course.

I personally love tofu and soy in all its different forms, so I was quite excited to try this restaurant. In fact, I'm pretty sure Bryan wouldn't have chosen to come here himself, but he booked it because he thought I would really enjoy it.

The 6-Course Tasting

Mora Hong Kong Vicky Lau
We began with homemade velvet tofu topped with Ossetra caviar and condiments.
Restaurant 摩 Mora, Hong Kong - Vicky Lau
The tofu was indeed super silky and smooth, and caviar goes quite well with tofu!
Restaurant 摩 Mora, Hong Kong - Vicky Lau
Next, we had another tofu custard topped with uni.
Restaurant 摩 Mora, Hong Kong - Vicky Lau
In this next course, tofu takes on a firmer texture. Here, chef's multi-layered creation includes a middle layer of fish surrounded by two layers of grilled tofu skin. We eat this with seaweed and tofu cream.

Cold Noodles

Restaurant 摩 Mora, Hong Kong - Vicky Lau
This next course, cold noodles served in a soy milk chicken broth, was my all-time favorite.
Restaurant 摩 Mora, Hong Kong - Vicky Lau
The soy milk broth had the creaminess and sweetness of soy milk, but also a big hit of umami from the bean paste and chili oil. The cold noodles had amazing QQ texture. I loved it.
Restaurant 摩 Mora, Hong Kong - Vicky Lau
A fried tofu block . . .
Mora Hong Kong Vicky Lau
. . . served with tofu cream and extra virgin olive oil.

Fish & "Meat" Course

Mora Hong Kong Vicky Lau
For our fish course, a piece of threadfin fish with a perfectly seared crispy tofu skin and a creamy "fish fumet" (fish stock).
Restaurant 摩 Mora, Hong Kong - Vicky Lau
Next was a few pieces of 5-spice dried bean curd, served in a "Peking duck-style" wrap.
Restaurant 摩 Mora, Hong Kong - Vicky Lau
Finally, we ended with a beautifully flavorful tofu mushroom pot.

Dessert

Restaurant 摩 Mora, Hong Kong - Vicky Lau
For dessert, black sesame tofu ice cream with fresh strawberries.
Dessert Mora Hong Kong Vicky Lau
And a soy foam, of course!

Thoughts: Mora 摩 Hong Kong by Vicky Lau

There were certainly some incredible highlights from this meal, particularly the cold noodles and the mushroom pot. In general, it's an audacious goal to try to create a full tasting menu like this, and I commend Chef Vicky Lau's philosophy and efforts. Tofu is showcased in a lot of different ways, which is really cool. I especially like trying the more unconventional ways of using it, such as in the cold noodle broth or as another "layer" of the fish. In some cases, such as the Peking Duck wraps, it's hard to compare with the original, so I almost think it's better to create new dishes versus trying to make tofu versions of known dishes. Having said that, overall I love what this restaurant is doing and I can't wait to come back and try new creations. Soy is such a versatile product, and I'm so glad it's being used in these types of dishes more and more.

A 6-course tasting is HK680, 8-course is HK1080. You can order a completely vegetarian meal, but you must book 48 hours in advance.

Restaurant Mora 摩 Hong Kong by Vicky Lau
40 Upper Lascar Row
Sheung Wan Hong Kong

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