Vicky Lau and Percy Ho on MORA, Their New Eatery That Celebrates Soy – What We Know!


We discuss to acclaimed native chef Vicky Lau and head chef Percy Ho about MORA, their new trendy French-Chinese language restaurant that celebrates soy.

Native to Manchuria and first cultivated 3,000 years in the past, the soybean is the basis of many Asian elements and preparations. From tofu to soy sauce, to edamame and its modern use in meat-free alternate options, its historic properties have been preserved and celebrated for hundreds of years.
At MORA, acclaimed chef Vicky Lau, in collaboration with co-founder Romain Herbreteau and head chef Percy Ho, brings her expertise in effortlessly mixing Chinese language and French culinary traditions to have a good time soy with finesse and innovation.

The debuting menu, Characters of Soy, explores the ingredient’s symbolic significance in Asian cultures with dishes that transcend the standard categorisations of latest eating (starter, predominant course, and so forth), but have a good time its textural versatility.

Right here, Lau and Ho discuss MORA’s historic location in Sheung Wan, the idea behind the modern eatery and a renewed appreciation for sustainable native merchandise.

The eating room at MORA

Introducing New Eating Idea MORA

What’s the idea behind MORA?

Vicky Lau: MORA is a brand new trendy French-Chinese language restaurant positioned within the coronary heart of Sheung Wan’s antiques road. We’ll proceed specializing in Chinese language delicacies with French influences, whereas highlighting soy merchandise equivalent to tofu, soy milk and tofu pores and skin. Given the small and intimate setting, we intention to create a heat and familial ambiance with refinement and a focus to particulars. We love the historic issue and the individuality of the road, and hope to play a job in preserving it. Mora is a spot for gathering and group, bringing collectively all minds to share the variety and custom of what soy can carry to a curious palate.

Inform us in regards to the identify.

Vicky Lau: MORA is known as after the Chinese language identify of Higher Lascar Row the place, generations in the past, the road used to accommodate travellers and merchants from the Center East and Southeast Asia. The identify Mora pays homage to the wealthy variety of Hong Kong, whereas additionally representing the Chinese language character 摩, which implies texture.

At first look, the area appears delicate and classy. Are you able to inform us extra in regards to the restaurant’s design?

Vicky Lau: MORA’s design is impressed by my conventional Chinese language and modern French culinary influences, the textures of tofu, the refined subtleties of Track Dynasty design and Thirties French Concession Shanghai. MORA is a shiny and welcoming lunchtime venue that evolves right into a nocturnal spot for informal but refined eating and cocktails. All parts, just like the tofu skin- impressed 3D-printed pendant lamps, had been designed particularly for MORA.

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Chef-proprietor Vicky Lau

Why did you decide soy because the inspiration for the restaurant? Do you might have a nostalgic attachment to it?

Vicky Lau: My exploration of soy started at TATE Eating Room with our lunch menu “Ode to Tofu”, again in June 2020, after I was in a position to forge relationships with a few of Hong Kong’s most expert native artisans and crafters of soy meals merchandise. Soy is taken into account a pillar of Asian cuisines and cultures. Not solely does it play an vital position in Asian diets, however it’s additionally a driving pressure for heritage, custom and mindfulness. Its fragility within the kitchen can endure time and temperature, whereas additionally being fleeting and delicate. When paired with different elements, the chances with soy are stunning as they’re plentiful. We attempt to push all boundaries by way of a menu derived from all-soy merchandise.

How does it really feel to open a brand new restaurant proper now?

Vicky Lau and Percy Ho: It’s difficult opening a brand new restaurant proper now, because the F&B business is going through numerous social-distancing measures and limitations to seek out abroad merchandise. Nevertheless, we see this as a possibility to develop and uncover extra native elements and work with extra sustainable merchandise. It permits us to focus extra on creating new dishes as properly.

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One-Sided Crispy Threadfin with Tofu Pores and skin and Fish Fumet

From a market perspective, can MORA be thought-about a flexitarian restaurant?

Vicky Lau and Percy Ho: Removed from a plant-based, vegetarian or vegan restaurant, MORA seeks to modernise the best way we view and eat soy, as a scrumptious, nutritious and elevated various to different less-sustainable elements and cooking strategies. Our message is: “Let’s substitute some meat proteins with plant proteins in your each day meals and nonetheless get pleasure from all of the flavours that include it.”

Inform us about your house-made soy merchandise.

Vicky Lau: Most soy meals merchandise discovered on the menu may also quickly be created in MORA’s personal manufacturing unit in Hong Kong, which utilises a brand new know-how of extracting soy milk with a thicker texture and extra intense flavour. The machine is being constructed in the mean time and shall be prepared quickly. We’re wanting ahead to testing all the chances that include utilising soybeans.
How did your partnership come about?

Vicky Lau: Percy began working at TATE Eating Room and shortly moved to the place of sous chef. His love for cooking and gastronomy is deeply ingrained. He most enjoys bistro-style meals, which is an ideal match for him to be main a small neighbourhood-style restaurant like MORA.

Head chef Percy Ho

Percy, for many who don’t know you, inform us about your background and profession.

Percy Ho: My father, a former dim sum chef, instilled in me a love for cooking from the age of 10, passing on generations of cooking data from his father. When cooking at house for my household, my fondest recollections embrace visiting the native moist markets to select up the freshest seasonal produce. My ardour for culinary arts naturally progressed into an expert full-time profession within the kitchen. After three years of working and studying underneath chef Vicky, I used to be appointed head chef at MORA.

MORA, 40 Higher Lascar Row, Sheung Wan; +852 9583 8590