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RENOWNED DISHES

 

Mott 32’s menu features a variety of sophisticated yet authentic Chinese dishes based primarily on Cantonese and Szechuan traditions. Our signature dishes include our Apple Wood-smoked Peking Duck, as well as a selection of dim sum made freshly by hand every day.

VIEW OUR MENUS

RENOWNED DISHES

 

Mott 32’s menu features a variety of sophisticated yet authentic Chinese dishes based primarily on Cantonese and Szechuan traditions. Our signature dishes include our Apple Wood-smoked Peking Duck, as well as a selection of dim sum made freshly by hand every day.

VIEW OUR MENUS

PEKING DUCK

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, such as 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 compliment our Peking duck – eaten all together, they help to elevate this dish to a truly sumptuous level.

PEKING DUCK

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, such as 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 compliment our Peking duck – eaten all together, they help to elevate this dish to a truly sumptuous level.

BARBEQUE PLUMA IBERICO PORK

 

Another signature dish is the Barbecue Pluma Iberico Pork with Yellow Mountain Honey, which uses premium ingredients to recreate a Chinese classic. Each cut of pork comes from top-grade Iberian pigs that feed naturally on acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbeque 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, giving it a sweet but deep and rich flavour.

BARBEQUE PLUMA IBERICO PORK

 

Another signature dish is the Barbecue Pluma Iberico Pork with Yellow Mountain Honey, which uses premium ingredients to recreate a Chinese classic. Each cut of pork comes from top-grade Iberian pigs that feed naturally on acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbeque 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, giving it a sweet but deep and rich flavour.

DIM SUM

Our dim sum chefs source ingredients from all over the world to playfully recreate traditional recipes using modern and creative cooking techniques and presentations.

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 captures Mott 32’s commitment to reconceptualising classic Chinese recipes.

DIM SUM

Our dim sum chefs source ingredients from all over the world to playfully recreate traditional recipes using modern and creative cooking techniques and presentations.

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 captures Mott 32’s commitment to reconceptualising classic Chinese recipes.

Our chefs utilise the latest in modern and innovative cooking techniques from around the world to create our dishes, which are principally Cantonese with some Beijing and Szechuan influences in our signature dishes. Our food aims to bring the best out of time-honoured recipes passed down from generation to generation; it is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.