Hong Kong chef and restauranteur Vicky Lau prepares to open Mora, a new eatery that will pay tribute to the humble soybean.
Any Hong Kong foodie worth their salt will know the name Vicky Lau, executive chef and founder or two Michelin-starred restaurant TATE Dining Room and Date by TATE. The innovative chef and former Asia’s Best Female Chef 2015 now turns her culinary musings to Mora, an intimate new venture with co-founder Romain Hertebreau and Head Chef Percy Ho.
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Located on Upper Lascar Row in Sheung Wan, the new 28-seat eatery, which opens on January 15, will pay homage to one of Hong Kong’s oldest culinary traditions – soy – with a menu that’s inspired by texture.
Not only does soy play an important role in Asian diets, but it is a driving force for heritage, tradition, and mindfulness. The myriad nutritious forms in which soy exists in food cultures across Asia are astounding and symbolic, and at Mora, chef Lau will challenge conventions with set lunch and dinner menus (a la carte will follow in March) derived from all-soy products, many of which will be produced at the restaurant’s own factory using a new technology of extracting soy milk with a thicker texture and more intense flavours.
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Diners can expect dishes inspired by Lau’s French-meets-Chinese cooking roots that run the gamut of flavours, textures and aromas and which present soy as a delicious, nutritious and elevated alternative to less-sustainable ingredients.
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