Innovative Dim Sum at Mott 32 Hong Kong

Exceptional design, fascinating heritage-inspired theme and remarkable cuisine—describes the experience one will encounter at fine dining restaurant Mott 32. The contemporary Chinese hotspot is situated in the heart of Hong Kong’s Central and celebrates an enticing selection of delicacies from Peking duck to dim sum in an aesthetically-pleasing setting of symmetrical interiors and old-school décor. We visited the restaurant to try the dim sum dishes for a decadent meal out.

Image courtesy of Mr Ping | Cha Siu Papers


Behind The Name


Mott 32 is named after New York City’s 32 Mott Street, where the first Chinese convenience store (which opened in 1851) was situated—in what’s now known as the Big Apple’s Chinatown. Since its 2014 debut (by parent company Maximal Concepts), the restaurant has extended its outlets to Las Vegas, Vancouver, Singapore and soon Bangkok due to its invigorating success in its Hong Kong flagship.

Image courtesy of Mr Ping | Cha Siu Papers


A Dramatic Entrance


One of the most memorable takeaways from dining at Mott 32 is the exquisite interiors and the restaurant design, designed by renowned Hong Kong-based interior designer Joyce Wang. Nestled away in a generous space in the Standard Chartered Building, guests can expect a theatrical entrance to embark on. Walk down the striking, heavy-chained staircase as a prerequisite of what’s to come next, following through with its high-end, unique dining experience.

Image courtesy of Mr Ping | Cha Siu Papers


The restaurant prides itself on an east-meets-west concept which is so telling by its New York-style tall loft ceilings to the artistic graffiti-covered walls, showcasing icons like Anna May Wong—the first Chinese-American actress and a shifting nod to local pride and success. The more closely you peer around the décor, the more you notice, from the abacus on the ceilings to the traditional Chinese round tables, contrasting against some of the almost Gatsby features.

Image courtesy of Mr Ping | Cha Siu Papers


The lighting is dim yet ambient, which I prefer over some restaurants which overwhelm the setting with too-bright lights. Sounds of smooth jazz and Afro-soul fills the room to accompany the trendy, upscale vibe here.


Innovative Recipes


It’s no question that Mott 32 never fails to surprise and delight one’s palette and knowledge in Cantonese cuisine. When done right, contemporary Chinese dishes can excel in taste using innovative techniques fused with traditional mastered recipes, for a cultural twist—without compromising authentic flavours. The restaurant invigorates in the realm of Chinese delicacies in a high-end setting, with the expertise of well-respected Chef Lee Man Sing (who used to helm Mandarin Oriental’s Man Wah kitchen and earned it two Michelin stars) and Maximal Concepts Director Malcolm Wood.

Image courtesy of Mr Ping | Cha Siu Papers


The menu is influenced by cooking techniques from around the world, but primarily focuses on Cantonese, Beijing and Szechuan cuisine in the signature dishes, using time-honoured recipes passed down from generations, mixed with modern inventions. Ingredients are sourced ethically and the restaurant uses organic and sustainable ingredients where possible, working closely with farms to ensure high-quality produce for its customers and ethical treatment at each stage of the cooking process. Another noteworthy feature— besides the top-notch service and unexpected flavour fusions—each dish is presented beautifully to further enhance the dining experience at this elegant eatery.

Image courtesy of Mr Ping | Cha Siu Papers


The Dim Sum Dishes


I had previously tried the Peking duck here, an immaculate shared dish, marinated for 48 hours before being brick oven smoked with Applewood and served with steamed pancakes and hoisin sauce (must be pre-ordered). As you can probably imagine, it was absolutely delicious and definitely one of the best I’ve tried.

Image courtesy of Mr Ping | Cha Siu Papers


This time we tried the dim sum selection, an indulgent assortment of some of the most iconic Cantonese specialities. We were greeted by our server for the seating and ordered Tie Guan Yin tea ($25HKD per person)—my usual order at yum cha restaurants. We started with some of the classics, first, the xiao long bao, reimagined slightly from its predecessor replaced with Iberico pork ($95HKD for four pieces), a hot soup dumpling boasting traditional Shanghainese flavours using higher grade meat. The Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai ($70HKD for two pieces) was divine—the truffle flavour worked so well with the Cantonese fare and the melting quail egg yolk (when you bite into the siu mai) was a delightful surprise.

Image courtesy of Mr Ping | Cha Siu Papers


Deep-fried dim sum dishes can sometimes be a bit greasy—the Australian Wagyu Beef Puff ($78HKD for three pieces), however, was not. It was just the right amount of a crispy outer layer before munching into the soft Wagyu beef for a meat-lovers’ treat, and a slight east-meets-west touch.

Image courtesy of Mr Ping | Cha Siu Papers