Mott 32’s chefs utilize the latest in modern and innovative cooking techniques from around the world to create dishes, which are principally Cantonese with some Beijing and Szechuan influences. The food aims to bring the best out of time-honored recipes passed down from generation to generation; it is this level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.
Wherever possible, Mott 32 sources organic and sustainable ingredients, working closely with local farms and suppliers to ensure uncompromising quality. Signature dishes include the 42 Days Apple Wood Roasted Peking Duck, as well as a selection of dim sum made freshly by hand every day.
APPLEWOOD ROASTED PEKING DUCK
Widely acknowledged as the “Best Peking Duck in Hong Kong” this is one of the key culinary signatures of Mott 32 Worldwide.
Mott 32 has carefully sourced and selected the best ducks to create the most flavorful and perfectly crispy duck. Our Signature 42 day Apple Wood Roasted Peking Duck is carved using a unique technique developed by our Culinary Team that locks in all the juices making it a true feast fit for royalty as it was intended. It is served tableside with freshly steamed pancakes, thinly sliced cucumber, scallions, raw cane sugar, and house-made special hoisin sauce; the juicy cucumber will allow a refreshing lift as you bite into the crispy, moist, and smoky duck skin.
Available by pre-order only and recommended for around 3-4 guests.
BARBECUE IBERICO PORK WITH YELLOW MOUNTAIN HONEY
Our Barbecue 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. A light glaze of Yellow Mountain Honey is brushed over the pork to finish, adding a final sweet and rich touch.
Mott 32 is committed to sustainability and proud to be the one of the first Chinese fine-dining restaurants to offer plant-based alternatives.
Many of our signature dishes are created with plant based alternatives including our flavorful Shanghainese Soup Dumplings made with Minced “Pork” and Tofu, and our Signature Smoked “Cod”. These vegetarian and vegan adapted versions are the result of months of research and development by the Mott 32 culinary team, showcasing delicious and sustainable alternatives that do not compromise on taste or flavor.
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 an iberico pork Siu Mai with black truffle. This small but powerful bite perfectly encapsulates Mott 32’s commitment to reconceptualising classic Chinese recipes.
Originally from Enping, China, Head Chef He Hong Wei relocated to Vancouver in 1990, when his culinary journey began.
Chef He has worked in several restaurants in Richmond, however, he cites his well-deserved promotion to Head Chef at Mott 32 in Vancouver the proudest moment of his career. His favorite cuisine to both eat and prepare is Cantonese, especially the rich noodles which are a staple food in his culture. Mastering the art of Cantonese cuisine lends itself to the restaurant which has since received prestigious accolades from Canada’s 100 Best Restaurants and the Chinese Restaurant Awards.
Born in Taishan, China, Chef Wu Zhen Jun’s journey to Vancouver in 2003 was guided by family ties and the promise of new beginnings.
He garnered a wealth of experience from his time at notable establishments such as Vancouver’s Top Cantonese and Sun Sui Wah, at both the Richmond and Vancouver locations, ultimately landing at Mott 32. Chef Wu says being named the esteemed restaurant’s Dim Sum Chef has been his proudest professional accomplishment. He remains humble yet never ceases to impress guests with his skilful precision and meticulous craftsmanship when it comes to creating dim sum, from making the delicate dough to crafting the delicious fillings.
There are endless ways to celebrate special moments with personalised experiences at Mott 32.
Mott 32 Vancouver houses four private and one semi-private dining rooms, a lounge and bar area and main dining room. The space can accommodate 122 guests for a seated event and 180 guests for a standing cocktail event. It’s ideal for client dinners, intimate gatherings, cocktail receptions, celebrations, and corporate networking. The event team at Mott 32 is happy to customize an experience to best suit your needs.