10 years after first opening the doors to Tate Dining Room—and collecting Michelin stars and countless accolades along the way—award-winning restaurateur and chef Vicky Lau is expanding her portfolio with an intimate fine-dining project that channels her Asian roots and highlights the superfood of the region: the unassuming soy.
“Tofu, beancurd, and other foods derived from soy have always been such an integral part of my diet and upbringing. As a chef, the more I learn about soy, the more I seem to fall in love with it,” recalls Lau in the official restaurant announcement. “At Mora, I aim to create an entirely new genre of soy-based dishes from all my learnings in and out of the kitchen, bridging emotions and memories with bistro-inspired cooking techniques.”
Presented in partnership with co-founder Romain Herbreteau (previously of Dominique Bouchet in Japan) and head chef Percy Ho (formerly of Neighbourhood and Fish School), Mora puts a twist on the familiar tasting menu format to bring textural dishes to the forefront—the traditional arrangement of courses is eschewed, and dishes are separated and served according to their tactile qualities for an unconventional experience.
From its inaugural tasting menu—the six-course Characters of Soy—the crispy local threadfin with tofu skin fish fumet, deep-fried crispy red beancurd local chicken, and seasonally refreshed house mapo tofu are standouts. Wrap up with the soothing sweet potato brûlée with homemade soymilk ice cream for finishers.
Interacting with old Hong Kong through its chosen home on Upper Lascar Row, Mora exists at the intersection of past and present, applying modern technical mastery to a traditional ingredient essential to Chinese culture, all while playing an active part in reducing the restaurant’s carbon footprint and establishing best practices for sustainable and local produce sourcing. Come April, Mora will also begin producing its own tofu products in-house from leftover soy products, promising “thicker texture and more intense flavours.”
Matching the restaurant’s innovative approach, the interior of Mora embodies a pleasing blend of historical design elements—think classical Song dynasty meets 1930s Shanghai French Concession. Dix Design and Architecture, well known for its F&B stunners in Hong Kong, transforms sleek lines, hardwood details, velvet banquettes, and a curving travertine bar counter into a refined space suitable for both all-day dining and drinking. Keen eyes will be drawn towards the hanging pendant lamps, bearing shapes inspired by tofu skin. Mora’s 28 seats are sure to be highly coveted, so booking ahead is crucial.
40 Upper Lascar Row, Sheung Wan, Hong Kong
(+852) 9583 8590
All images courtesy of Mora.
