This winter, the Mott 32 culinary team, led by Maximal Concepts’ Culinary Director Malcolm Wood and Group Chinese Corporate Chef Lee Man Sing, have concocted a new a-la-carte menu to assist guests in fighting the winter blues.
With over 35 years of Chinese culinary experience, Chef Lee Man Sing takes pride in understanding the ingredients he uses. He uses a contemporary take on creating the most classic Chinese cuisine by sourcing the freshest ingredients from our local and overseas suppliers. He uses traditional cooking techniques with touches of modern flair to create dishes that are with their own unique essence.
The new extensive a-la-carte menu is filled with traditional Chinese cuisine with a modern twist, such as the famed Apple Wood Roasted Peking Duck, the Barbecue Prime Iberico Pork with Yellow Mountain Honey and the spicy Poached Fish Fillets with Szechuan Chilli Pepper Broth.
The a la carte menu hasn’t neglected perennial favourites like the Iberico Pork Belly served with classic winter vegetables turnip cake, slow-cooked Crispy Beef Ribs, stir fried Scallops served with Morel and Mott 32’s signature XO sauce or Whole Crispy Abalone.
For healthier choices, Chef Lee also prepared a selection of vegetarian specialties such as casserole of Baby Napa Cabbage, Brussel Sprouts and Wok Fried Broccoli, Braised Tofu with Sarcodon and more.
Website / Tel: 2885 8688
Hours: Mon – Sun 12:00 – 11:00
The new menu is available during both lunch and dinner services