I finally made a visit to one Michelin starred Mora in Hong Kong, a concept by one of Hong Kong’s top female chefs, Chef Vicky Lau. Mora is also awarded a Michelin Green Star, and is helmed by Chef Choi Ming Fai. There’s only one tasting menu, and the creative dishes redefine soy-based cuisine with elegance and sustainability at its core.
This was 2025 Summer menu at 580HKD++/head
The menu explores all the characterisitics of Soy, and the main ingredient appears in many forms—bean sauce, tofu skin, soymilk, fermented beans—each used to complement and elevate other ingredients. The surprise was the soy “montblanc” dessert – very cleverly executed.
We had a wonderful sichuan pepper infused tea to pair with our menu. We added both signature options of the cold geoduck noodles and grilled lobster. Loved the grilled lobster much more than the cold noodles.
Chef VIcky Lau walks the talk committed to sustainable dining and using all parts of soy in the menu. While it’s not a vegetarian menu with meat and seafood, I am sure the possibility of creating one for vegetarians is doable.
Sustainability
- All ingredients sourced within a 160km radius of Hong Kong
- All-electric kitchen to reduce carbon emissions
- Biodegradable materials and sustainable sourcing practices
- Active participation in food bank projects and community initiatives
