I was very curious when @mora_hongkong launched during the pandemic . A fine dining restaurant dedicated to Soy ..? I assumed it would be vegetarian, I was wrong . I assumed the range of flavours might be limited , I was wrong .
The multi course menu traverses across layers of textures and despite soy being featured in every dish there was no issue with any monotony. Rather it was a terrific and delicious education .

My favourite dish was a perfect scallop accompanied by a fermented tofu clam jus which had a nice restrained funk to it , beneath the scallop was a layer of fresh tofu skin and garlic and Shiso oils brought the aromatics .

A bean curd tartlet started the meal , the tart shell also made of tofu skin could easily fool anyone that they weren’t having pastry , the filling contrasted soy with pumpkin and chestnut along with a pumpkin seed pesto .

Deep fried tofu wasn’t at all oily , matched with a powerful sesame sauce and tender local baby squid .

Abalone noodle was also a standout , the broth here stood tall , a combination of soy milk and chicken bouillon it was beautifully thick and creamy . This was very reminiscent to the mouthfeel of a good carbonara .

A choice of Roasted Duck or Crispy Threadfin for main course , both proteins were perfectly cooked , the soy components were hard tofu and smoked soy beans respectively.

Lap Cheong Sausage rice was a homely savoury finale , soy bean paste gave it excellent length on the palate .

Cannot go wrong with Tofu pudding as dessert , alongside Black rice ice cream and persimmon compote , this rounded out a truly enjoyable meal .