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RENOWNED DISHES

 

Mott 32’s menu features a signature Applewood smoked Peking Duck prepared in our custom designed oven and preparation fridge, handmade daily fresh Dim Sum and cooking principally based around Cantonese and Szechuan traditions.

VIEW OUR MENUS

RENOWNED DISHES

 

Mott 32’s menu features a signature Applewood smoked Peking Duck prepared in our custom designed oven and preparation fridge, handmade daily fresh Dim Sum and cooking principally based around Cantonese and Sichuan traditions.

VIEW OUR MENUS

PEKING DUCK

 

Our custom duck oven and special air-drying duck fridge is a central feature of the restaurant. We roast ducks both in the Cantonese and Beijing method. Due to the 48-hour cooking and preparation process from start to finish. Our Peking ducks are only available by pre-order .

We carve and present our ducks using a traditional Royal Cut alongside carefully crafted ingredients to accompany the splending meat. Served with piping hot, freshly steamed pancakes, crunchy cucumber, scallions, raw cane sugar, fresh garlic sauce and house made thick hoisin sauce. The juicy cucumber will allow a refreshing lift as you bite into the crispy, moist and smoky duck skin.

PEKING DUCK

 

Our custom duck oven and special air-drying duck fridge is a central feature of the restaurant. We roast ducks both in the Cantonese and Beijing method. Due to the 48-hour cooking and preparation process from start to finish. Our Peking ducks are only available by pre-order .

We carve and present our ducks using a traditional Royal Cut alongside carefully crafted ingredients to accompany the splending meat. Served with piping hot, freshly steamed pancakes, crunchy cucumber, scallions, raw cane sugar, fresh garlic sauce and house made thick hoisin sauce. The juicy cucumber will allow a refreshing lift as you bite into the crispy, moist and smoky duck skin.

BARBEQUE PLUMA IBERICO PORK

 

Another signature dish is the Barbecue Pluma Iberico Pork with Yellow Mountain Honey made from cuts of top-grade Iberian pigs from Spain that feed naturally on acorns, grass and herbs. A meat so soft there’s no need for tenderizers. Our BBQ Chefs use a modernized, secret recipe alongside a very traditional way of cooking the meat. The whole cooking process takes over 40 minutes including temperature adjustments and two honey glaze coatings, giving the barbecued prime Iberico pork a char texture with deep flavours.

BARBEQUE PLUMA IBERICO PORK

 

Another signature dish is the Barbecue Pluma Iberico Pork with Yellow Mountain Honey made from cuts of top-grade Iberian pigs from Spain that feed naturally on acorns, grass and herbs. A meat so soft there’s no need for tenderizers. Our BBQ Chefs use a modernized, secret recipe alongside a very traditional way of cooking the meat. The whole cooking process takes over 40 minutes including temperature adjustments and two honey glaze coatings, giving the barbecued prime Iberico pork a char texture with deep flavours.

DIM SUM

 

Dim Sum favourites are meticulously created by our Dim Sum Chefs. Sourcing our ingredients from all around the world, our team playfully recreates traditional Dim Sum recipes using modern and creative cooking techniques and presentation.

Chef Tsang has captured Hong Kong’s attention with his soft-boiled quail egg, which is cleverly placed inside a Korobuta Pork Siu Mai with black truffle. This very bite reflects Mott 32’s commitment to reconceptualising traditional recipes.

DIM SUM

 

Dim Sum favourites are meticulously created by our Dim Sum Chefs. Sourcing our ingredients from all around the world, our team playfully recreates traditional Dim Sum recipes using modern and creative cooking techniques and presentation.

Chef Tsang has captured Hong Kong’s attention with his soft-boiled quail egg, which is cleverly placed inside a Korobuta Pork Siu Mai with black truffle. This very bite reflects Mott 32’s commitment to reconceptualising traditional recipes.

Our chefs use the latest in modern and innovative cooking techniques from around the world. Our restaurant’s cooking is principally Cantonese with some signature Beijing dishes and some of the best Sichuan food in central Hong Kong, bringing the most out of traditional recipes passed down from generation to generation. This particular level of modernity combined with the respect for tradition is what makes Mott 32 so spectacularly unique.