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Chefs Liu Zhen, Vicky Lau and Percy Ho deliver a unique Chinese bistro experience with an exclusive menu that features approachable food of fine-dining pedigree
As the fifth and final chapter of Tatler Dining Kitchen at KIN Food Halls this year, guests can expect an extraordinary dining experience in which the fine gastronomy of Chinese cuisine is unbound and made for all. The exclusive collaboration presents a six-course dinner that takes the chefs’ culinary stylings—Yong Fu’s refined Ningbo cuisine and the soy-inspired delights from Mora—to revive classics with unrestrained creativity. Available to World and World Elite Mastercard cardholders only on December 5, 6 and 7, 2022
Yong Fu's head chef Liu Zhen, a seasoned culinarian that has been with the restaurant brand in Shanghai for more than two decades, brings a unique understanding and mastery of his hometown's cuisine to the forefront. In Hong Kong, he makes use of fresh seafood and other local ingredients to deliver classic Ningbo flavours with verve. At modern French Chinese restaurant Mora, a similar inclination for natural produce can be found. Chef-owner Vicky Lau (of Tate and Mora) makes her own soy-based products in a dedicated factory before turning the humble soybean into exquisite dishes. Together with head chef Percy Ho, Mora serves a supremely comforting cuisine with serious technique at play.
Chinese Bistronomy: Yong Fu x Mora
The three chefs will combine their cuisines for Tatler Dining Kitchen and offer fine-dining-influenced Chinese food with harmonious effect, presenting seafood that is at the heart of Ningbo cuisine and homemade soy from Mora on the menu.
Opening dishes start with warm prawn soy milk soup complemented by an array of condiments along with a fish cake, seaweed and homemade fermented tofu dish. Two more seafood-centric savoury courses follow including a chilled, drunken crayfish and steamed Kinki fish that comes with soul-soothing ginger broth porridge. Thereafter, noodles in a fragrant Shaoxing wine chicken broth are served with tender pieces of drunken chicken. The meal is rounded off with a refreshing Oolong tea soy milk granita and sesame dumpling topped with glossy soy sauce caramel.
