Fai Choi

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.

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.

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.