Opening a restaurant focused on soy was a gamble for chef Vicky Lau, but one that has paid off – not least in the shape of a Michelin Green Star last year for promoting local ingredients. The natural colour tones of Mora's interior make for a calming space and don't distract from what's on the plate. Soy acts as the foundation of each dish and is used in thoroughly inventive ways – whether as the stock for udon noodles in soy milk lobster bouillon, or at the heart of things in a moreish bean curd skin tart. If you think soy bland, a trip to Mora will be a revelation.

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