Despite the panoply of cuisines on offer in Hong Kong, it is a rare breed of restaurant that goes all-in on a single ingredient. That is the concept at Mora, where chef Vicky Lau has examined and unpacked soy with a degree of zealousness that few can rival. Within the calming, Song dynasty-inspired interiors, head chef Percy Ho skilfully manipulates soy into light-as-air tofu and silky soy milk bouillon; or ferments and uses it as a fried chicken batter or serves in a bubbling stone pot as mala tofu. Alternating between subtly elegant and moreishly punchy, Mora’s cuisine is best when paired with exquisite Chinese teas from local brand Plantation.

Signature Dishes

• Cold noodles with yellow chicken, soy milk bouillon and red bean paste
• Local threadfin cooked on the skin with whipped soy milk and fermented tofu
• Mapo tofu

Tatler Tip

Go all out with soy and wash everything down with a glass of Mora’s in-house extra-thick soy milk.