Mora

Led by Vicky Lau, Mora’s cooking feels grounded and assured. Soy remains the foundation, explored through fermentation, texture and restraint, but the cuisine leans distinctly Chinese in spirit. The welcome sets the tone: warm water offered without prompting, a lemongrass-scented towel, service delivered with calm clarity. Dishes show control rather than flourish. Fried tilefish is a highlight, its crisp skin and delicate flesh balanced by fermented tofu that brings depth without heaviness. The signature abalone noodle in soy milk chicken bouillon remains silky and quietly umami-rich, comforting yet composed. Even dessert demonstrates finesse, avoiding the blandness that can plague Chinese sweets and instead landing with balance and structure. The experience is restorative, thoughtful and technically disciplined, demonstrating how soy can anchor a menu with elegance.

Tatler Tip

Follow the team’s guidance—from directions sent via WhatsApp to pairing suggestions—the details here are handled with care.