Modern Chinese restaurant Mora on Hong Kong’s car-free Upper Lascar Row celebrates the cuisine’s best known ingredient, soy. Chef-owner Vicky Lau, founder of Tate Dining Room, opened this bijou 28-seat space with head chef Percy Ho to explore the texture-based cuisine China is known for and the versatility of the soybean, bringing diners tofu in all its incarnations, from silky and soupy to crunchy and meaty. Don’t miss the cold chicken and soy milk broth with udon and bean paste, and the “butter”, which is actually thick soy cream whipped with fermented tofu. Lau has even invested in machinery to extract her own high quality soy milk.
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