Fusing both Japanese and European influences, Mo’mor is a modern izakaya serving up tapas and grilled plates amid the lush surrounds of Tanglin Post Office.
Veteran chef Martin Woo, who has worked with hotels like Hilton Singapore and Rome Cavalieri, heads this restaurant and the menu is a reflection of his fine dining background. Using premium ingredients from Swiss Butchery, he whips up dishes like Australian wagyu on skewer ($22), charcoal grilled whole Japanese squid served with fermented chili bean glaze ($19), and apple-cured salmon sashimi with yuzu gel, pickled cucumber and olive oil caviar ($16). And then there are the main courses—the slow-cooked charcoal-grilled Iberico pork collar ($30) is both moist and tender, and the Australian grass fed prime rib MB+3, with truffle jus and onion confit ($12 per 100gm), is a fail-safe option for meat lovers.
