i. Biography
Fai Choi’s work at Mora 摩 in Hong Kong keeps soy at the center of the menu rather than on the sidelines. In that frame, it becomes a structural ingredient, one that lets Asian tradition meet French technique without losing clarity. The cooking stays precise and generous at once, with familiar flavors arranged in a contemporary fine-dining register. Mora Mapo Tofu Rice shows the method plainly: the Sichuan profile remains legible, while the plate is extended through a layered, flavorful treatment that defines Choi’s approach.
Today
At Mora 摩, the Executive Chef role gives Fai control over the restaurant’s culinary identity. His kitchen language depends on disciplined handling of soy, a measured use of French methods, and a steady translation of tradition into a fine-dining setting. The work reads as deliberate rather than decorative. Each plate carries a clear purpose, with room left for depth, warmth, and contrast.
Career - Executive Chef — Mora 摩, Hong Kong
Signature
Mora Mapo Tofu Rice is the clearest expression of Fai’s signature. The dish points back to a recognizable classic, but the construction shifts it into a contemporary setting where tofu and rice provide comfort and mapo tofu supplies structure and force. As a signature, it does more than identify the kitchen: it condenses Choi’s way of thinking into one plate, showing how a familiar dish can still yield new nuance when it is handled with restraint and intent.
Recognition
The Michelin Guide named Choi a Young Chef Award recipient in 2024, placing a date on his rise and tying it to the work he was doing in Hong Kong. The recognition sits close to Mora 摩 and to the measured ambition of the cooking there. It confirms a style built on a clear point of view: soy treated as a central element, fine-dining technique used in support of it, and dishes shaped by culinary lineage rather than by display.
FAQ What is Fai Choi's current role? As of 2026, Fai Choi is Executive Chef of Mora 摩. What is Fai Choi known for? He reimagines soy through a modern fine-dining lens, blending French techniques with Asian traditions.
