Mora
Hong Kong
Anmeldelser
We chose Mora for our birthday celebration dinner this year, arriving with high expectations and curiosity about its soy-themed cuisine. The dishes impressed us with their delicacy and refined execution, offering a unique take on soy-based ingredients. However, the variety felt somewhat limited, which made the overall experience less exciting than anticipated. While the meal was enjoyable, it did not fully justify the higher price point or leave a lasting impression.
Tucked away on hushed Cat Street, this sanctuary of stillness offers clean lines, gentle light, and a quiet that feels like linen against the skin. 🍅PURE TOFU WITH BUTTERMILK TARTLETTE amusing and refreshing. Soft tofu in white soy sauce jelly, tartlet with soy mascarpone, cherry tomato, fermented cabbage. A playful overture showcasing soybean's many textures: silken, creamy, crisp. 🍲COLD SEAWEED NOODLE udon in seaweed soy milk with scallop, chives oil, black garlic. Oceanic and umami. 🍄MUSHROOM WONTON soy celeriac cream, white mushroom, maitake. Earth and root in delicate folds. 🐟FRIED TILEFISH tamarind, fermented tofu sabayon. Japanese tempura style, feather-light and crispy. The fermented soy bean sauce feels familiar yet weightless. Elevated and surprising. 🌊STEAMED ABALONE green curry, dried tofu, preserved mustard, water chestnut. Tender yet unexpectedly bland. The mild curry sauce lacked the fire to unlock the abalone's umami 🐖KOJI MARINADED BLACK PORK BELLY tofu skin layered pork leg confit, delicate and tender, carries a whisper of deep-fried soy bean sheet aroma. The miso red tofu sauce delivers a pleasant punchy kick, beautifully balancing the pork belly's richness. 🍛MAPO TOFU RICE red prawn, intensely umami, perfectly springy. Mapo tofu with a balanced hum of numbness and spice. Comfort and finesse. 🍨ISPAHAN lychee soy cream, rose-lychee ice cream, raspberry compote. A closing blush of grace. Every detail thought through. Respect for ingredients. Creativity delicate and deliberate. Looking forward to the upcoming seasonal menu.
Absolutely loved MORA - such a unique concept centred around soy, but executed in a really modern and elevated way. Every dish was thoughtful and surprisingly complex. It genuinely changed how I think about soy-based ingredients - not just tofu, but everything from textures to flavours. And honestly, EVERYTHING was so delicious. Left very impressed 😋
Had an amazing meal at Mora with my friends, a gem in the Michelin 2025 guide. The tofu-themed tasting menu was a revelation in creativity! Standouts included the Soft Tofu with White Soy Sauce Jelly! Also equally impressive was the Koji Marinated Suckling Pig 10/10! which the tender pork leg confit layered with tofu skin and a miso red tofu sauce delivered a perfect balance of crisp texture and deep. Service was outstanding🫶🏻 with the team providing seamless and personalised attention throughout. Thank you team! We had a wonderful time here💖
