9
2
1
港鐵上環站 A2 出口, 步行約5分鐘
繼續閱讀
電話號碼
95838590
獎項殊榮
米芝蓮綠星餐廳 (2023)
營業時間
今日營業
全日休息
星期一
全日休息
星期二至四
18:00 - 23:30
星期五至六
12:00 - 15:30
18:00 - 23:30
星期日
全日休息
*Tuesday - Saturday - Dinner: 21:00 last order
Friday - Saturday - Lunch: 14:00 last order
15/1-4/2, 2022
Lunch Only：16:00 last order
以上資料只供參考, 請與餐廳確認詳情
相關文章
東 ⇨ EAST MEETS WEST ⇦ 西: mora - ODE TO SOY! a love letter 💌to the creative melding of cultures, both in design and on the plate - indulge in a culinary journey at Mora and experience the delicate and refined flavors of one of Bon’s 🍬favorite protein - THE TOFUPrice: HKD680/1080pp (lunch/dinner)Quality: 👩🏻🍳👩🏻🍳👩🏻🍳👩🏻🍳Recommend: 💖💖💖💖Service: 💁🏻♀️💁🏻♀️💁🏻♀️💁🏻♀️(Ratings out of 5)OVERALL: the restaurant's design reflects the cultural context of the neighborhood and chefvickylau ‘s Chinese and French culinary background, with a contemporary blend of East and West elements. design is inspired by the streetscape and incorporates tofu, the core ingredient of Mora's menu - lighting and acoustics create a cushioned, soothing atmosphereDISHES: 🐟tofu skin - mackerel and cuttlefish mousse blend w herb sauce that gives the dish complex textures and flavors🍜🦞udon - ABSOLUTE MUST ORDER, supplementary dish worth every penny, this noodle is dipped in soy milk lobster bouillon - pure joy🐠threadfin - one sided crispy with coconut soy milk, crispy exterior and juicy interior🥣savory soy milk - the classic with 5 condiments with a hint of black vinegar, back to basics that is simply creamy, smooth, and satisfying
繼續閱讀
📍 Mora 摩 上環摩羅上街40號地舖🌟 Michelin Green Star I visited Mora twice before they were awarded the Michelin green star, and I was mesmerized by the way Chef Vicky Lau and her team managed to create all these amazing Chinese-French fusion dishes based on one single ingredient, soy.Included in this post are some of their signature dishes (also some of my fav ⭐️!): First we were served some soft tofu topped with caviar and 3 kinds of condiments. My favorite had to be the century egg (皮蛋) jelly which turned out to be a surprisingly good match with the mildly salty caviar. The next was their signature cold udon with yellow chicken, soy milk bouillon and red bean paste. I wasn’t surprised why so many people were hyping about this bowl of noodles. So many flavors in just a simple dish. Hope this item stays on their menu for good!The next course features a combination of grilled local threadfin (馬友) and a wood-ear & mushroom salad. They were served with Tate Dining Room’s famous bomb-ass brioche cube, which was served with a super delicious whipped soy cream mixed with fermented tofu (腐乳) and olive oil. I’m not being dramatic when I say this is the BEST dip for brioche, which also happens to be my favorite kind of bread 😚🔥Among the 2 kinds of tofu stews I had at Mora, I definitely preferred the lobster Ma-Po Tofu (麻婆豆腐). Tbh I didn’t even care if there was lobster, as the Ma-Po stew was simply too good to care about the other stuff! The complexity of flavors and the level of spiciness were so well-balanced and it went so well with my glass of red (again unexpected 👍🏻)As for desserts, I prefer the soy milk flan with soy sauce caramel to the almond tofu with strawberry compote & soy pulp crumble, but I think it’s just a matter of personal preference as both were actually good.Last but not least, we were served a glass of Mora’s in-house extra-thick soy milk to conclude the soy journey. As a whole I really appreciate their creativity and attention to details in making so many delicious dishes based on such a simple ingredient. Yet at the same time I’d have to admit that the value for money wasn’t particularly high. After all, how much would you pay for a bowl of rice with ma-po tofu? 😅
繼續閱讀
MORA🧑🏻🍳💚……….久違在香港食米芝蓮餐廳用餐，今次食今年2023年新上榜的米芝蓮綠星餐廳MORA。MORA以自製豆製品為主題的中法式料理餐廳，概念新穎。餐廳位於在外國人尋寶勝地/滿有特色古董的摩羅上街，位置帶點神秘感覺，室內裝潢採用了令人感到舒適的米白色、木色和綠色，貼合返以大豆為主題的色調，還帶點古時上海裝潢風格元素在內。Tasting Menu一共有8款菜式，每款菜式精緻美味，大豆在每款菜式以不同型式融合得完美，食完整體感覺唔會好heavy🥰……….•Bean Curd Skin Tart with Soy Ricotta, Mint Pesto and Sugar Snap Peas•Soya Steamed Egg with Caviar and Seaweed Glaze•Tofu Skin with Mackerel and Cuttlefish Mousse with Herb Sauce•*Udon Noodle in Soy Milk Lobster Bouillon*supplement 138 per person•Warm Scallop with Soy Whey Fermented Tofu Sauce and Pickled Vegetables•Fresh Fish of the Day with Pickled Mustard Green Pearl Barley, Soft Tofu Skin and Fish Bone Yellow Wine Broth•Three Yellow Chicken Roulade with Mapo Tofu Style Sauce and Spring Greens•Soy Bean Paste Hot Stone Rice with Cantonese Salted Fish•Charentais Melon Mousse, Soy Yogurt Sorbet with White Peony and Lemongrass Sauce……….💰人均 $1232/per person (2人)
繼續閱讀
優雅的ᴍᴏʀᴀ，位於富有特色古玩小店的摩羅街，份外增添神秘感，讓人更想探索。室內裝潢以米色為主調，而且店內採用不少弧形設計，讓客人不難感受到和諧的氣氛。.讓大豆做主角，概念新穎，由豆漿、豆皮、豆腐等豆品配上不同食材做出賣相精緻的菜式，變化多端不重覆，每道都很驚艷。.✿ ᴛᴀsᴛɪɴɢ ᴍᴇɴᴜ $1080+10% ᴘᴘ先由一口濃厚的豆漿開始這趟旅程。無糖、純粹、強而有力，像是預告接下來的菜式。.3款頭盤感覺清新，豆味更為特出。撻比想像中大件實在，相當脆口；ᴄᴜsᴛᴀʀᴅ 加入sᴏʏᴀ會更滑，搭配上蜆肉，更顯鮮甜；第三道是鮮蝦腐皮卷的概念，不過換上了鯖魚及魷魚仔，挺特別！✨ʙᴇᴀɴ ᴄᴜʀᴅ sᴋɪɴ ᴛᴀʀᴛ ᴡᴏᴛʜ sᴏʏ ʀɪᴄᴏᴛᴛᴀ✨sᴛᴇᴀᴍᴇᴅ sᴏʏᴀ ᴇɢɢ ᴄᴜsᴛᴀʀᴅ✨ᴛᴏꜰᴜ sᴋɪɴ ᴡɪᴛʜ ᴍᴀᴄᴋᴇʀᴇʟ ᴀɴᴅ ᴄᴜᴛᴛʟᴇꜰɪsʜ ᴍᴏᴜssᴇ.額外加的一道是烏冬，以豆漿和龍蝦煮成的醬汁原來質感味道幾似胡麻🤭當然額外帶點濃濃的蝦味，醬汁中還加入了蝦花蝦，增加口感。✨ᴜᴅᴏɴ ɴᴏᴏᴅʟᴇ ɪɴ sᴏʏ ʟɪᴋ ʟᴏʙsᴛᴇʀ ʙᴏᴜɪʟʟᴏɴ +$138 ᴘᴘ.4道主菜中印象最深的是馬友及麻婆豆腐雞。馬友煎得非常香脆，馬友味道獨特鮮明，配上特別的椰子豆奶泡沫，口感綿密，兩者各有特色，不會被蓋過。.麻婆豆腐雞是有點衝擊的，配搭大膽，醬汁有點辣但又蠻甜。明明只是常見的一款中菜菜式，放在西式做法卻挺有趣，打破了傳統西餐無辣的刻板。✨ᴏɴᴇ-sɪᴅᴇᴅ ᴄʀɪsᴘʏ ᴛʜʀᴇᴀᴅꜰɪɴ ᴡɪᴛʜ ᴠᴏᴄᴏɴᴜᴛ sᴏʏ ᴍɪʟᴋ ʙʀᴏᴛʜ✨ᴡᴀʀᴍ sᴄᴀʟʟᴏᴘ ᴡᴏᴛʜ sᴏʏ ᴡʜᴇʏ ꜰᴇʀᴍᴇɴᴛᴇᴅ ᴛᴏꜰᴜ sᴀᴜᴄᴇ✨ᴛʜʀᴇᴇ ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ ʀᴏᴜʟᴀᴅᴇ ᴡɪᴛʜ ᴍᴀᴘᴏ ᴛᴏꜰᴜ sᴛʏʟᴇ sᴀᴜᴄᴇ✨sᴏʏ ʙᴇᴀɴ ᴘᴀsᴛᴇ ʜᴏᴛ sᴛᴏɴᴇ ʀɪᴄᴇ ᴡɪᴛʜ ᴄᴀɴᴛᴏɴᴇsᴇ sᴀʟᴛᴇᴅ ꜰɪsʜ.作結明顯地以果香清新為主，平衡一下味蕾，還可，相比下未有太驚艷，可能前段太出色。✨ᴄᴀʟᴀᴍᴀɴsɪ ᴍᴏᴜssᴇ ᴡɪᴛʜ sᴏʏ ʏᴏɢᴜʀᴛ sᴏʀʙᴇᴛ ᴀɴᴅ ᴍᴇᴅʟᴇʏ ᴏꜰ ᴄɪᴛʀᴜs.總括而言，論菜式以至溫柔細心的服務都令筆者有重回的念頭。
繼續閱讀
之前去過佢姊妹店Tate超級喜歡，不論環境野食服務充滿驚喜所以今次試佢另一間Mora,見佢環境同裝修都係我喜歡的精緻，古老又帶時尚聽說佢主題係豆腐。其實心底都有啲質疑，豆腐本身呢個食材味道較淡又廉價，究竟可以點做到另一層次呢？結果如我所想，佢個麻婆豆腐飯最令我失望，老實講我家工人姐姐煮得比佢還好吃，那麼貴的一餐主菜竟然是普通的麻婆豆腐飯？其他前菜尚算可以吧，甜品更加失望，好無heart，這次用餐體驗有點差食水太深不會再來
繼續閱讀
您可能會有興趣的...