When Mott 32 debuted in Hong Kong in 2014, it was one of THE places to see and be seen. Hong Kongers were wowed by the luxe, nightclub-like interiors and elevated Chinese cuisine on offer. The restaurant soon won over the world too, with Maximal Concepts branching out to a slew of locations as far afield as Dubai and Las Vegas – all the while educating diners on the complexity and diversity of Chinese cuisine.
In order to truly appreciate Mott 32’s wide-ranging menu, which focuses on Cantonese cuisine with Beijing and Sichuan flavours thrown into the mix, you’ll need to try a bit of everything. The restaurant’s newly launched 10th-anniversary menu, curated by group executive chef Lee Man Sing, does just that.
The eclectic à-la-carte menu places the spotlight on 10 new dishes that symbolise Mott 32’s unique approach, innovating whilst honouring the time-honoured culinary traditions of Hong Kong. These dishes, which will gradually be released at all the brand’s global outposts, include two dim sum plates, seven mains, and a sole dessert.
Whilst all the dishes we sampled were beautifully presented and delicious, some impressed more than others.
Up first is the steamed matsuba crab and egg with yellow pepper sauce and chilli (HKD1,380) – a whopper of a price for a whopper of a dish. This plate is complex in flavour, from the pickled tang of the chillies to the sweet brininess of the huadiao wine, accentuating the natural sweetness of the crab. The egg lends a luxurious creaminess, intermingling with the crab juices to great effect.
Instead of Mott 32’s signature Peking duck, the anniversary menu swings from tradition with the tea-smoked duck with Sichuan peppercorn and dried chilli (HKD380/HKD760), marrying two diverse Chinese dishes: Cantonese-style tea-smoked duck and the famed Sichuan dish of lajizi, or mala chicken. We loved the contrast between the gamy sweetness of the duck and the lingering bite of the Sichuan peppercorn.
The crispy fresh yellow chicken with black truffle (HKD480/HKD860) is a relative bargain considering the generous amount of truffle shaved atop the bird. The aroma of truffle is heavenly, and the chicken itself is equally divine: golden-skinned, juicy, and packed with flavour.
Another meaty knockout, we think the braised Wagyu beef short rib with tangerine peel (HKD650) is likely the dish that will most delight diners around the world. It offers an addictive combination of a crispy shell encasing fork-tender meat. The flavour of the tangerine peel is quite distinct – sweet yet slightly bitter – a winning complement to the Wagyu’s richness.
We were pleasantly surprised by the anniversary dessert, which doesn’t necessarily inspire on paper with its long moniker: fermented bean-curd mascarpone, milk ice cream, Parmesan foam, almond crisp, and caviar (HKD195). The pastry chef describes his vision for this dish as a “Chinese cheese plate,” and we were indeed dazzled by the complexity of the flavours and textures utilised to craft this one-of-a-kind dessert. Think savoury cheesecake!
Our verdict of Mott 32
In a world where many view Chinese cuisine as offering Westernised takeaway favourites like egg/spring rolls, orange chicken, and beef and broccoli, Mott 32 has been a game-changer for the past 10 years in terms of modernising and elevating notions about Chinese dining. The brand has thus far launched nine locations across the globe and has plans to open additional venues in North America, the Middle East, Europe, and Southeast Asia over the next four years. We can’t wait to see what the coming decade has in store for this home-grown innovator.
Mott 32, B/F, Standard Chartered Bank Building, 4–4A Des Voeux Road Central, Central, 2885 8688, book here
| Order this: tea-smoked duck, steamed matsuba crab and egg, crispy yellow chicken with black truffle, braised Wagyu short rib with tangerine peel, crispy pork ribs Menu: Mott 32 à-la-carte menu Price for two: HKD1,600–1,800 | Atmosphere: moody and glamorous, with the mirrored spiral entry staircase setting the scene; the definition of destination dining Perfect for: stylish group dinners before setting off for the latest nightlife hotspot |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
