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真的會迷路啊😂 店門有點被排檔阻住~ 店員也會細心講解路線 👍 整體豆的配搭很讚👍 ~ 大廚 Fai 榮獲今屆米芝蓮年輕主廚大獎 🤩 當然要化身粉絲去集郵 😁自家製的特濃豆漿~ 豆香, 味濃而且餘韻很長 😚 象拔蚌上的地膚子 有蝦籽口感 🤩豆腐皮撻 豆乳ricotta 配 酸梅pesto ~ 好 refreshing 😚龍蝦豆乳冷烏冬~ 因為他們的豆漿很濃稠 mix 咗海鮮 stock嘅汁 完美沾在冷烏冬上 🤩 ~ 食完唔會漿口 而且龍蝦味鮮~ 讚👍 帶子黃豆粉 Ravioli 配 海藻汁~ 醃漬沙葛太酸了😂 ~ 但帶子甜 海藻汁也很提鮮 🤤 脆炸豆腐配芝麻醬, 菜圃, 松子~ 這個看著像普通日式炸豆腐 , 先吃一口 感到 重點在於上面的醃蘿白蓉 🤩 酸酸的👍 , 再薰上麻醬 及松子 , 味道和口感 都挺有層次 👌三黃雞豆腐卷~ 上面的雞皮薄脆是精華 🤤 豆腐很嫩滑 食完都沒有覺得好滯😌 四菇麻婆豆腐飯 ~ 菇香芒果配大豆奶酪雪糕 ~ 這個實在太唔甜 😂 我覺得自己需要多一點糖份🤣 #香港 #摩 #mora #chef #cheflife #soya #tofu #foodie #

有些食材是不是只適合某種料理？話說去吃了一間標榜豆腐料理的西餐，但除了前菜勉強可以說主角是豆腐外，其他都好像是為了加豆腐而加豆腐。豆腐不是主角，也吃不出豆腐的味來。和中式和日式的豆腐料理相比，簡單一個腐皮壽司、豆腐蒸蛋、蟹黃豆腐、炸豆腐等等，都比它更豆腐。他又標榜豆腐是香港廠房自己製造，但豆腐的靈魂應該是大豆，它的大豆又是那裡的大豆？日本料理其中一點是重視食材的品質，為了昇華串燒，可以培育一種特別的肉雞，某港口特別新鮮的松葉蟹亦可以特別的食材命其名。一個標榜豆腐的料理，在西方不太知道豆腐是甚麼的外國人來說，可能是特別的，但對由細食豆腐食到大的亞洲來說，卻不容易普普通通加了豆腐就混過去 FineDining

I have always admired the vision of Chef Vicky Lau, particularly her brainchild Mora that pays tributes to the versatility of soy products, sustainability and local ingredients. Paid Mora a visit shortly after it’s been awarded its first Michelin 🌟, retained its Michelin Green Star ☘️, and earned Chef Fai Choi the Michelin Young Chef Award in the Michelin Guide Hong Kong Macau 2024.My favourite of the evening was the Udon Noodle in Soy Milk Lobster Bouillon - an explosion of umami flavours of ric

❀ 摩 #上環 ❀❗米芝蓮綠星餐廳 以豆乳為主題製作出新穎菜式❗——————————————————摩——係2023年新上榜嘅米芝蓮綠星餐廳💚同時係由獲得米芝蓮二星Tate 創立。用創新嘅方式將豆製品呈現，將平時經常被人們忽略嘅大豆作為主角，烹調出多道精緻菜式，幾有驚喜🤩餐廳裝潢用上木系色調，加上翡翠綠色做點綴，富有古代中國風格，感覺舒適和諧☺️.✷𝑀𝑒𝓃𝓊✷☞ CHARACTERS of SOY $680♥ Savoury Soy Milk with Geoduck and Clam Jus豆乳之旅當然唔少得豆漿😆先有一杯原味無糖豆漿，非常稠身，有純粹香濃嘅豆味，係坊間絕對飲唔到嘅味道。接下來嘅菜式都會用上呢一款豆漿製作。另外仲有鹹豆漿。用米醋蜆肉湯加入豆漿，形成半凝固狀態，感覺就好似豆腐花。再可以按個人喜好加上鮮甜象拔蚌、蔥花、菜莆，甚有特色😙.♥ Bean Curd Skin Tart with Soy Cauliflower Cream, Pickled Cauliflower and Seaweed用腐皮製成脆皮，包住椰菜花puree 、豆乳椰菜cream、柚子啫喱及酸酸甜甜

Disappointing meal - not worth the price. The set dinner menu is $1,080 per person with six courses. The lobster cold udon is an optional course and subject to additional charge. Each course is made out of soy beans. The first two courses consist of soy milk and soy based soup. One tastes bland and the another one tastes too salty. Not overwhelming dishes in general. The only better dishes are the ones served with duck breast and fish soup, but still short of pleasant surprise. Many dishes are m

-🦄 摩 @mora_hongkong ・🤍 神無月 十二日 乃為豆乳の日…・🪼 夜鶯聽懂了天使的哭泣 卻杳無蹤跡🪭 聖櫟樹旁的輝夜姬迴蕩 憧憬被憐惜・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🎉 【 𝓟𝓻𝓮-𝓫𝓭𝓪𝔂 𝓭𝓲𝓷𝓷𝓮𝓻 𝓲𝓷 𝓜𝓸𝓻𝓪…】・先數數手指再反覆思索 我默默留意摩已一年現在終於有機會來拜訪 在摩慶祝我兩誕生日謝謝摩的主廚跟員工們 我的要求其實是巨多你們卻配合得天衣無縫 甚至乎有著意外驚喜・🕊️ ᴍᴏʀᴀ ᴅɪɴɴᴇʀ ᴛᴀsᴛɪɴɢ ᴍᴇɴᴜ ʜᴋᴅ1080🍂 ʀᴀᴛɪɴɢ🌕🌕🌕🌕🌑・🍼 sᴜɢᴀʀ ғʀᴇᴇ sᴏʏ ᴍɪʟᴋ 豆乳旅由此小杯子開始 展開一連串奇妙時刻無糖的豆乳更顯豆香濃 那種醇厚的豆澀豆香絕無半點糖分跟甜味兒 就只剩下極致的豆乳・💫 sᴏʏ ᴄᴀᴜʟɪғʟᴏᴡᴇʀ ᴄʀᴇᴀᴍ, sᴍᴏᴋᴇᴅ ᴇᴇʟ・摩以小碗取替腐皮撻皮 以降低一切的油膩感很喜歡這個清新小前菜 豆乳椰菜花忌廉小品在濃濃豆乳中菜香飄逸 忌廉質感是無比嫩滑依稀記得中層有蘋果粒 製造出甜酸味覺轉換底層會是嫩彈的鮮鰻魚 鹹香跟酸甜配搭平均-從豆乳菜花再到鰻魚肉 層層堆砌而展開序曲・🦞

📍 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

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 So

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 $1080+10% ᴘᴘ先由一口濃厚的豆漿開始這趟旅程。無糖、純粹、強而有力，像是預告接下來的菜式。.3款頭盤感覺清新，豆味更為特出。撻比想像中大件實在，相當脆口；ᴄᴜsᴛᴀʀᴅ 加入sᴏʏᴀ會更滑，搭配上蜆肉，更顯鮮甜；第三道是鮮蝦腐皮卷的概念，不過換上了鯖魚及魷魚仔，挺特別！✨ʙᴇᴀɴ ᴄᴜʀᴅ sᴋɪɴ ᴛᴀʀᴛ ᴡᴏᴛʜ sᴏʏ ʀɪᴄᴏᴛᴛᴀ✨sᴛᴇᴀᴍᴇᴅ sᴏʏᴀ ᴇɢɢ ᴄᴜsᴛᴀʀᴅ✨ᴛᴏꜰᴜ sᴋɪɴ ᴡɪᴛʜ ᴍᴀᴄᴋᴇʀᴇʟ ᴀɴᴅ ᴄᴜᴛᴛʟᴇꜰɪsʜ ᴍᴏᴜssᴇ.額外加的一道是烏冬，以豆漿和龍蝦煮成的醬汁原來質感味道幾似胡麻🤭當然額外帶點濃濃的蝦味，醬汁中還加入了蝦花蝦，增加口感。✨ᴜᴅᴏɴ ɴᴏᴏᴅʟᴇ ɪɴ sᴏʏ ʟɪᴋ ʟᴏʙsᴛᴇʀ ʙᴏᴜɪʟʟᴏɴ +$

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

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

A new concept brought by Chef Vicky from Tate, an Ode to Soy, the humble Chinese ingredient. Making their own soy milk and tofu, Mora showcased the versatility and multiple characters of soy through elegant contemporary fusion dishes. The two snacks highlighted fried tofu through interesting east meets west, sardine on fried tofu and ratatouille in tofu pocket.The starter of Fresh Savory Soy Milk with Condiments certainly reminded us of Taiwan. Boiling hot housemade soy milk poured into vinegar

📍MoraMora is probably the only fine dining place in Hong Kong that it’s main star is Soy! It’s more of a casual setting and is good to bring parents to. Headed by @thisischeukhoho , i was exited to give Mora a try! We started with a homemade velvet tofu with caviar & condiments. The tofu is silky smooth and the soy taste is intense. The three condiments include pork floss, picked veg and century eggs. You can add different condiments to create your own favorite taste. Then came the duet of sea u

💰: dinner 6-course tasting menu ($1,080 p.p.)  終於拜會咗依家以大豆製品為主題嘅中法餐廳 的確對佢豆味香濃嘅豆腐豆乳湯等留下深刻印象😇 尤其係一開始嘅Homemade Velvet Tofu with Caviar & Condiments已經好能夠體現自家製豆腐香滑濃郁嘅感覺🤩 可以根據自己口味配搭蘿蔔肉鬆 辣菜譜 皮蛋一齊食  👉🏻 One-Sided Crispy Theadfin with Savory Soy Milk  而家好多星級餐廳都鍾意用theadfin馬友😍 魚皮煎得香脆 浸喺豆乳魚湯中 個底仲有索哂湯汁嘅豆腐 伴隨嘅鬆軟Brioche可以配大豆造成嘅whipped cream食🤤  👉🏻 Cold Noodle in Soy Milk Chicken Bouillon and Bean Paste 豆乳湯雞冷烏冬係我另一最愛 上面有三黃雞絲同辣豆醬😋 湯底非常creamy 清涼嘅口感啱哂夏天食👍🏻  👉🏻 Sea Urchin with Egg Tofu and Smoked Eel Terrine with Wood

看朋友圈有这么个豆腐omakase, 就必须带着豆腐君去朝拜。订餐提前了一个月，还算值得等待。超出预期的口味，虽然硬是要和某种主题结合总是会鸡肋，效果还算理想。居然被几道菜惊艳到！介绍酒的时候其中一位服务生介绍的心不在焉没了喝的欲望。不期望每个人都是sommelier 但是最起码对自己提供的酒也要有所知吧。小范围抱怨一下被领班小姐姐听到，主动过来重新介绍，欣欣然的点了一瓶。服务质量确实影响用餐体验，话匣子也容易打开。 仔细询问原来主厨是也是Tate 的主厨，专门在柴湾有个豆腐作坊，豆腐的变化如此之多还是非常有创意的。#豆腐宴 #小巷里的餐厅