Standard Charter Building, 4–4A Des Voeux Rd, Central Hong Kong
+852 2885 8688
Simultaneously an ode to old Hong Kong and a celebration of its journey forward, Mott 32 is the quintessential modern Chinese restaurant that’s captured the heart of local and international foodies since launching in 2014. Whether you frequent white tablecloth establishments or prefer a diet of cha chaan teng dishes, you’ll want to make a visit to Mott 32 at the top of your Hong Kong bucket list.
Named after 32 Mott Street, where the first-ever Chinese convenience store opened in New York in 1891, Mott 32 is a celebration of culture and cuisine, inspired by the heart of NYC’s now booming Chinatown district. Brought to life by the famed Joyce Wang, the cavernous 700-square-metre dining space encompasses a series of hidden alcoves and private dining rooms, each more beautiful than the last with Imperial Chinese elements such as silk screens and birdcages, juxtaposed with modern art and lighting fixtures.
Explore more deeply and you’ll uncover a story of wealthy Chinese immigrants and old family heirlooms – not least of which is the old-style apothecary cabinet that doubles as the backdrop for the bar. Sit yourself here and be treated to an array of innovative cocktails made with common ingredients found throughout Hong Kong and Asia. The Fujian Negroni is a gentle introduction to the unique East-meets-West menu, featuring Kaam & Son gin blended with lapsong souchong tea-infused amaro.
Ingredients such as ginseng and osmanthus also make their way onto the menu, a veritable treasure trove of classic Chinese dishes delivered with a modern twist by Executive Chef, Lee Man Sing. A culinary-school honours graduate and former head chef at Mandarin Oriental Hong Kong (where he also earned his first Michelin star), the highly regarded Cantonese chef is a tour de force in the kitchen.
Highlights from his menu include the Signature Smoked Black Cod, Australian Lobster ‘Ma Po Tofu’ and the triple-cooked Wagyu beef short ribs. Then there’s the exquisite dim sum: puffy baked barbecue Ibérico pork buns that crack open to reveal a steaming filling of sticky sweet pork, textbook siu mai made posh with quail’s egg and black truffle sauce, and har gau chock full of Australian lobster and Yunnan ham.
For fans of Cantonese-style roasted char siu, or barbecued pork, Mott 32’s version is one of the best in town – with fatty slices of prime Ibérico pork glistening with fat and bits of char in a sweet and sticky yellow mountain honey. Chef Lee also manages to sneak some Beijing specialties onto the menu, and the Peking Duck for two can’t be overlooked. After a laborious 48-hour cooking and preparation process, it’s served traditionally alongside freshly steamed pancakes, cucumber, scallions, garlic and hoisin sauce for a wholly satisfying feast.
From the jaw-dropping decor to the sumptuous range of Chinese specialties and cocktails, Mott 32 impresses at every turn. Recently opened in Vancouver, it’s no surprise that Mott 32 has become one of Hong Kong’s most internationally recognised restaurants, a place that tells the story of past and future, and of a cuisine that’s made its mark from Hong Kong to New York.