Chef Vicky Lau’s soy-focused restaurant has gone from strength to strength, receiving a full Michelin star last year on top of its pre-existing Green Star. The serene ambience of Mora is a testament to understated elegance. The interior, dominated by soothing natural colour tones, creates a calming haven where the focus remains firmly on the culinary artistry displayed on each plate. Soy, the soul of Mora, serves as the cornerstone of every dish, employed with an ingenuity that is both surprising and delightful. From the silken udon noodles bathed in a soy milk lobster bouillon to the Chinese sausage rice made with soy bean paste and pickled ginger, soy reveals itself in a myriad of unexpected and utterly captivating forms. For those who think of soy as boring, a visit to Mora promises to be a truly revelatory experience.