12
3
2
6-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
95838590
Awards and Titles
Michelin Green Star Restaurant (2023-24), Michelin 1 Starred Restaurant (2024)
Opening Hours
Today
Closed
Mon
Closed
Tue - Thu
18:00 - 23:30
Fri - Sat
12:00 - 15:30
18:00 - 23:30
Sun
Closed
*Tuesday - Saturday - Dinner: 21:00 last order
Friday - Saturday - Lunch: 14:00 last order
15/1-4/2, 2022
Lunch Only：16:00 last order
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
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-🦄 摩 @mora_hongkong ・🤍 神無月 十二日 乃為豆乳の日…・🪼 夜鶯聽懂了天使的哭泣 卻杳無蹤跡🪭 聖櫟樹旁的輝夜姬迴蕩 憧憬被憐惜・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🎉 【 𝓟𝓻𝓮-𝓫𝓭𝓪𝔂 𝓭𝓲𝓷𝓷𝓮𝓻 𝓲𝓷 𝓜𝓸𝓻𝓪…】・先數數手指再反覆思索 我默默留意摩已一年現在終於有機會來拜訪 在摩慶祝我兩誕生日謝謝摩的主廚跟員工們 我的要求其實是巨多你們卻配合得天衣無縫 甚至乎有著意外驚喜・🕊️ ᴍᴏʀᴀ ᴅɪɴɴᴇʀ ᴛᴀsᴛɪɴɢ ᴍᴇɴᴜ ʜᴋᴅ1080🍂 ʀᴀᴛɪɴɢ🌕🌕🌕🌕🌑・🍼 sᴜɢᴀʀ ғʀᴇᴇ sᴏʏ ᴍɪʟᴋ 豆乳旅由此小杯子開始 展開一連串奇妙時刻無糖的豆乳更顯豆香濃 那種醇厚的豆澀豆香絕無半點糖分跟甜味兒 就只剩下極致的豆乳・💫 sᴏʏ ᴄᴀᴜʟɪғʟᴏᴡᴇʀ ᴄʀᴇᴀᴍ, sᴍᴏᴋᴇᴅ ᴇᴇʟ・摩以小碗取替腐皮撻皮 以降低一切的油膩感很喜歡這個清新小前菜 豆乳椰菜花忌廉小品在濃濃豆乳中菜香飄逸 忌廉質感是無比嫩滑依稀記得中層有蘋果粒 製造出甜酸味覺轉換底層會是嫩彈的鮮鰻魚 鹹香跟酸甜配搭平均-從豆乳菜花再到鰻魚肉 層層堆砌而展開序曲・🦞 ᴜᴅᴏɴ ɪɴ sᴏʏ ᴍɪʟᴋ ʟᴏʙsᴛᴇʀ ʙᴏᴜɪʟʟᴏɴ 🌟・像是摩的招牌名物菜式 澳洲藍龍蝦豆乳烏冬慶幸自己有追加這料理 把味蕾享受推至高潮澳洲藍龍蝦色澤明艷潤 純白粉嫩伴隨極致紅口感是意想不到的爽彈 當中亦充斥著綿嫩感烏冬麵條同是嚼勁分明 微涼感令人倍感舒適最令人歎為觀止是豆乳 它不止於濃稠豆香中龍蝦的鹹鮮鮨味是靈魂 兩者相輔相成醞釀著除了好吃就沒其他形容 我的魂魄瞬間被震懾・🍚 sᴏʏ ʙᴇᴀɴ ᴘᴀsᴛᴇ ʜᴏᴛ sᴛᴏɴᴇ ʀɪᴄᴇ・有著秋冬季的影子風味 提醒你秋風真是起了跟街頭的糯米飯是相若 是那種味道那種情懷飯粒軟糯亦富含咀嚼感 不會乾卻是粒粒分明當中加入了腐乳作調味 不過分猛烈卻是洽好素食版本以豆乾作代替 取替了傳統的臘腸肉整體感覺是清爽又暖心 飽足感意外地強烈呢・🦚 ᴄʜʀʏsᴀɴᴛʜᴇᴍᴜᴍ ᴛᴏғᴜ ɪɴ sᴜᴘʀᴇᴍᴇ ʙʀᴏᴛʜ ・完全是藝術品而非食物 豆腐能弄得如此美妙像是孔雀開屏充滿氣派 也像是蓮花寶燈盛放口感比想像中還要堅挺 皆因我以為會是鬆散而豆香淡然卻是永長存 浸泡在濃湯中是剛好看似清淡且乏味的湯汁 原來是鹹鮮調配湊好發酵冬瓜粒比想像中鹹 跟豆腐形成鮮明對比湯品就是充滿傳統韻味 清淡中一點濃卻不膩・🥛 ᴄʜɪɴᴇsᴇ ᴀʟᴍᴏɴᴅ sᴏʏ ᴍɪʟᴋ 👍🏻・謝謝店員的推薦跟解釋 我才能嚐到一口美味-以中國杏仁作豆乳基調 當中充滿杏香跟杏澀杏仁主導而豆香為輔助 喝著就跟杏仁霜相若濃厚中亦能感受到清爽 絕是必喝無悔之飲品・🍄 ᴛᴏғᴜ ᴡɪᴛʜ sᴏʏ ʙʀᴀɪsᴇᴅ ᴍᴜsʜʀᴏᴏᴍ・表面珍貴的白木耳點綴 很愛這種爽脆的口感中間那小巧的是蒸豆腐 純粹自然沒外物阻撓單吃就能品嚐到其豆香 實是最樸素最純淨的-底層的醬汁亦經過考量 跟豆腐形成強烈對比就個人而言覺得有點鹹 味道方面是稍為激進卻不得不稱讚那些配菜 尤其是琥珀合桃果仁蜜甜跟焦香感洽到好處 脆香口感更增添風味・🐟 ғʀᴇsʜ ғɪsʜ ᴏғ ᴛᴏᴅᴀʏ ᴡ ғɪsʜ ʙᴏɴᴇ・雪白無瑕的翡翠鱈魚柳 看著跟帆立貝挺相似質感比想像中還要厚實 像是小巧玲瓏鱈魚扒厚重中卻充滿嫩滑爽彈 非輕易能被叉子弄散亦能看見鱈魚絲絲紋絡 魚肉那絲綢輕柔韌感喜歡那緋紅杞子之點綴 造就了畫龍點睛之效更喜歡豆乳湯汁之鹹香 更能突顯鱈魚鮮味濃・🦆 ᴅᴜᴇᴛ ᴏғ ʟᴏᴄᴀʟ ᴅᴜᴄᴋ ʙʀᴇᴀsᴛ・烤鴨胸色澤粉黛漸透白 那亮白光澤感很漂亮從顏色上已感受到層次 是漸層漸變卻非死實鴨胸更是肥瘦均勻適中 脂肪層不厚感覺恰好整體肉質是韌中一點嫩 富有嚼勁同時感嫩膩伴隨面層那燻香的鴨皮 把美味推至高峰極致煙燻感確實為其添了分 燻香馥郁就是形容它-醬汁是餐廳特調豆瓣醬 亦為鴨胸增添了鹹香卻不會覆蓋鴨胸的肉味 只是穩妥作輔助而已・🥬 ᴊᴀᴘᴀɴᴇsᴇ ʏᴀᴋɪ ᴄᴀʙʙᴀɢᴇ・素食選擇會以椰菜取替 那粉嫩無比的烤鴨胸日本捲心菜是層層堆砌 絕對是層次口感分明入口時倍感豐盈非輕率 從未想過是那麼驚喜捲心菜弄得爽脆且實在 也不會過分濕潤鬆軟天然的蔬菜甜味本足矣 配上鹹鮮醬汁是更佳-雖只是簡單的蔬菜料理 滿足感卻是穩健存在・🌰 ᴘᴜᴍᴘᴋɪɴ & ᴄʜᴇsᴛɴᴜᴛ sᴀʙᴀʏᴏɴ 🌟・令我驚艷的偽栗子奶蓋 是捲心菜的附屬醬料因是素食之故鴨肉沒了 取而代之卻是栗子粒作為一個栗子控是福音 然後它還加入了南瓜素食的偽奶蓋細膩無比 沒有那種厚實的膩感感覺輕盈是沒什麼負擔 亦像是充滿著奶脂香而栗子南瓜簡直是靈魂 為這奶蓋醬增添色彩-奶蓋醬伴隨捲心菜同吃 也能營造出另一風味・🍨 ʙʟᴀᴄᴋ ʀɪᴄᴇ sᴏʏ ᴍɪʟᴋ ɪᴄᴇᴄʀᴇᴀᴍ 👍🏻・謝謝店員跟主廚的安排 為我兩送上生日驚喜簡簡單單的生日小牌子 其實已感到滿足稱心綠茶薄脆片下埋藏寶藏 原來是黑米豆乳雪糕甜度不高卻充滿淡米香 跟豆乳香意外地合襯底層還有無花果乾脆脆 酸甜中更是清新自然雖則我個人不喜無花果 但這個配搭並不討厭-此甜品沒有絲毫邪惡感 卻能劃上完美の句號・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🎏 𝓣𝓱𝓪𝓷𝓴 𝔂𝓸𝓾 𝓼𝓸 𝓶𝓾𝓬𝓱… 🫶🏻⚡️ 𝓘 𝓱𝓪𝓭 𝓼𝓾𝓬𝓱 𝓪 𝓰𝓻𝓮𝓪𝓽 𝓽𝓲𝓶𝓮 𝓱𝓮𝓻𝓮.・ᴘ.s.① 在此默默期待著下一年 …(´∀｀)ᴘ.s.❷ 有好吃的實是太幸福了！・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・📍 摩 @mora_hongkong 👉🏻 上環摩羅上街40號地舖-
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有些食材是不是只適合某種料理？話說去吃了一間標榜豆腐料理的西餐，但除了前菜勉強可以說主角是豆腐外，其他都好像是為了加豆腐而加豆腐。豆腐不是主角，也吃不出豆腐的味來。和中式和日式的豆腐料理相比，簡單一個腐皮壽司、豆腐蒸蛋、蟹黃豆腐、炸豆腐等等，都比它更豆腐。他又標榜豆腐是香港廠房自己製造，但豆腐的靈魂應該是大豆，它的大豆又是那裡的大豆？日本料理其中一點是重視食材的品質，為了昇華串燒，可以培育一種特別的肉雞，某港口特別新鮮的松葉蟹亦可以特別的食材命其名。一個標榜豆腐的料理，在西方不太知道豆腐是甚麼的外國人來說，可能是特別的，但對由細食豆腐食到大的亞洲來說，卻不容易普普通通加了豆腐就混過去 FineDining
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I have always admired the vision of Chef Vicky Lau, particularly her brainchild Mora that pays tributes to the versatility of soy products, sustainability and local ingredients. Paid Mora a visit shortly after it’s been awarded its first Michelin 🌟, retained its Michelin Green Star ☘️, and earned Chef Fai Choi the Michelin Young Chef Award in the Michelin Guide Hong Kong Macau 2024.My favourite of the evening was the Udon Noodle in Soy Milk Lobster Bouillon - an explosion of umami flavours of rich soy milk lobster bouillon with Inaniwa udon. Server told us that the lobster was lightly steamed to retain its tenderness. Sakura shrimp and spring onion oil were added to elevate the flavors. Udon was springy and helped soak up the luscious bouillon. My other favourite was the savoury Soy Milk with Geoduck and Clam Jus. Local geoduck was poached in a stock of clam jus, dashi, sake, and shallot. The geoduck was done just right. As the server poured the stock into the bowl of soy milk, the milk solidified like the savoury soy milk 咸豆漿 that we usually have, the texture of which was something that I would not expect to encounter in a refined establishment like Mora.The Chicken and Tofu Roulade with Yellow Wine Sauce was also nicely done. The chicken was juicy and tender - probably one of the most succulent chicken that I’ve had in recent months. Overall a delightful dinner and lovely company.
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❀ 摩 #上環 ❀❗米芝蓮綠星餐廳 以豆乳為主題製作出新穎菜式❗——————————————————摩——係2023年新上榜嘅米芝蓮綠星餐廳💚同時係由獲得米芝蓮二星Tate 創立。用創新嘅方式將豆製品呈現，將平時經常被人們忽略嘅大豆作為主角，烹調出多道精緻菜式，幾有驚喜🤩餐廳裝潢用上木系色調，加上翡翠綠色做點綴，富有古代中國風格，感覺舒適和諧☺️.✷𝑀𝑒𝓃𝓊✷☞ CHARACTERS of SOY $680♥ Savoury Soy Milk with Geoduck and Clam Jus豆乳之旅當然唔少得豆漿😆先有一杯原味無糖豆漿，非常稠身，有純粹香濃嘅豆味，係坊間絕對飲唔到嘅味道。接下來嘅菜式都會用上呢一款豆漿製作。另外仲有鹹豆漿。用米醋蜆肉湯加入豆漿，形成半凝固狀態，感覺就好似豆腐花。再可以按個人喜好加上鮮甜象拔蚌、蔥花、菜莆，甚有特色😙.♥ Bean Curd Skin Tart with Soy Cauliflower Cream, Pickled Cauliflower and Seaweed用腐皮製成脆皮，包住椰菜花puree 、豆乳椰菜cream、柚子啫喱及酸酸甜甜醃製椰菜花。口感Creamy，味道清新🥰.♥ Udon Noodle in Soy Milk Lobster Bouillon +$138招牌菜式，雖然要加$138，但都推薦大家一試‼️採用澳洲藍龍蝦🦞色澤明艷，爽彈鮮甜。烏冬麵條煙韌，有咀嚼感。沾滿龍蝦豆乳湯底，能夠完美平衡龍蝦嘅鮮甜及豆乳嘅香氣，兩者相輔相成，非常出色😋. ♥ Fresh Fish of the Day with Yellow Wine Fish Bone Broth, Preserved Mustard Green and Soft Tofu Skin馬友肉質紮實但唔鞋，喜歡這種口感🥰配上薏米杞子腐皮，清甜好吃。.♥ Duet of Local Duck Breast Marinated in Bean Paste and Confit Duck Leg with Radish and Yellow Bean Sabayon主菜鴨胸肉反而有點遜色🙈色澤雖粉嫩，但肉質一般。反而旁邊嘅鴨腿肉充滿驚喜，加入蛋黃醬在燒香表面，非常Creamy，香濃惹味👍🏻.♥ Soy Bean Paste Hot Stone Rice with Chinese Sausage and Pickled Ginger主食由石鍋「糯米」飯作結🍚餐廳特意用上珍珠米，更粒粒分明。除咗臘腸、潤腸之外，仲加入咗麵豉、鴨油，不過覺得同一般中式臘味飯味道相似🤓.♥ Persimmon Marmalade最後有層次豐富嘅杮子甜品，伴美味豆乳乳酪雪糕🍦——————————————————✨整體味道: 4.1/5 ✨環境裝修: 4/5✨服務態度: 4/5✨性價比: 4/5✨再訪興趣: 3.7/5.💞整體來講以豆乳為題嘅fine dining幾有特色，尤其是頭盤用上大量豆乳元素，豆味非一般的香濃，讓人有耳目一新嘅感覺，原來大豆有咁多唔同嘅演變，值得一試💖
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Disappointing meal - not worth the price. The set dinner menu is $1,080 per person with six courses. The lobster cold udon is an optional course and subject to additional charge. Each course is made out of soy beans. The first two courses consist of soy milk and soy based soup. One tastes bland and the another one tastes too salty. Not overwhelming dishes in general. The only better dishes are the ones served with duck breast and fish soup, but still short of pleasant surprise. Many dishes are meat-less and portions are very small. Last but not least, there’s a fried rice served with Chinese pork sausage, which is quite oily and does not go very well with the style of the “healthy” soy based menu.
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