Mott 32’s menu features a variety of sophisticated yet authentic Chinese dishes that draw heavily from Cantonese and Szechuan influences. Signature dishes include our 42 Days Apple Wood Smoked Peking Duck, as well as a selection of dim sum made freshly by hand every day.
Dinner: Sunday to Thursday 5pm–10pm
Friday to Saturday: 5pm–10:30pm
Lunch: 11:30am – 2:30pm Daily
Mott 32’s menu features a variety of sophisticated yet authentic Chinese dishes that draw heavily from Cantonese and Szechuan influences. Signature dishes include our 42 Days Apple Wood Smoked Peking Duck, as well as a selection of dim sum made freshly by hand every day.
Dinner: Sunday to Thursday 5pm–10pm
Friday to Saturday: 5pm–10:30pm
Lunch: 11:30am – 2:30pm Daily
Our custom duck oven and special air-drying duck fridge are central features of the restaurant. We roast our ducks using both the Cantonese and Beijing methods, a process that takes 48 hours from start to finish. Due to this time-intensive process, our Peking ducks are only available by pre-order.
Each duck is carved and presented with a traditional Royal Cut and served alongside a selection of accompaniments, including piping hot, freshly steamed pancakes, crunchy cucumber, scallions, raw cane sugar, fresh garlic sauce and house-made thick hoisin sauce. Each ingredient has been carefully chosen and prepared to best complement our Peking duck – eaten all together, they elevate this dish to a truly sumptuous level.
Our custom duck oven and special air-drying duck fridge are central features of the restaurant. We roast our ducks using both the Cantonese and Beijing methods, a process that takes 48 hours from start to finish. Due to this time-intensive process, our Peking ducks are only available by pre-order.
Each duck is carved and presented with a traditional Royal Cut and served alongside a selection of accompaniments, including piping hot, freshly steamed pancakes, crunchy cucumber, scallions, raw cane sugar, fresh garlic sauce and house-made thick hoisin sauce. Each ingredient has been carefully chosen and prepared to best complement our Peking duck – eaten all together, they elevate this dish to a truly sumptuous level.
Our Barbecue Pluma Iberico Pork with Yellow Mountain Honey uses premium ingredients to recreate a Chinese classic. Each cut of pork comes from top-grade Iberian pigs that are raised on a diet of acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbecue chefs. The cooking process takes over 40 minutes to complete, and includes multiple temperature adjustments to give the pork its signature smokey, charred exterior. A light glaze of Yellow Mountain Honey is brushed over the pork to finish, adding a final sweet and rich touch.
Our Barbecue Pluma Iberico Pork with Yellow Mountain Honey uses premium ingredients to recreate a Chinese classic. Each cut of pork comes from top-grade Iberian pigs that are raised on a diet of acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbecue chefs. The cooking process takes over 40 minutes to complete, and includes multiple temperature adjustments to give the pork its signature smokey, charred exterior. A light glaze of Yellow Mountain Honey is brushed over the pork to finish, adding a final sweet and rich touch.
Our dim sum chefs source ingredients from all over the world to recreate traditional recipes using modern and creative cooking techniques.
Chef Lee has captured Hong Kong’s attention with his soft-boiled quail egg, cleverly placed inside a Kurobuta pork Siu Mai with black truffle. This small but powerful bite perfectly encapsulates Mott 32’s commitment to reconceptualising classic Chinese recipes.
Our dim sum chefs source ingredients from all over the world to recreate traditional recipes using modern and creative cooking techniques.
Chef Lee has captured Hong Kong’s attention with his soft-boiled quail egg, cleverly placed inside a Kurobuta pork Siu Mai with black truffle. This small but powerful bite perfectly encapsulates Mott 32’s commitment to reconceptualising classic Chinese recipes.