Are you planning a trip to Hong Kong? Do you want to experience the most exquisite dim sum in Hong Kong and possibly in the world? If your answer is yes and yes, then you better book a table at Mott 32.
Mott 32 should not be underestimated.
On first impression, it seemed like yet another fine dining spot where people just like to flaunt their wealth but upon tasting my first morsel, that view completely dissipated and I was struck with wonder at the sheer perfection and master cookery skills that my tastebuds had just been enlightened to.
Every dish that was brought out thereafter was faultless. It was beyond splendid, beyond insane and beyond phenomenal. It was on a level close to heaven and every bite brought SO MUCH happiness. Mott 32 is most definitely one of the best dining experiences of my life.
The decor is really quiet special. Beautiful, antique-esk Chinese with lots of dark woods and soft lighting, yet with modern touches of elegance apparent in the comfy dining chairs and sofas.
First to make an appearance is the char siu, roast BBQ pork. The sweet and smoky charred exterior gave way to the most succulent meat and every mouthful was a pleasure. This is char siu made for gods. Just wow.
Vegetarian dumplings and pork and prawn siu mai dumplings were perfectly made. The seasoning was spot on, flavourful oils and juices oozing out with every bite, the glass like dumpling skin on the veggie dumplings were sumptuously bouncy and chewy.
Snow topped char siu buns were so refined in every way. The sweet coated top was delicate and not overly sweet, the bun inside was fluffy like a cloud and filled with that amazing char siu in a perfect bun to meat ratio.
Crispy beancurd cheung fun (rice roll) is a textural masterpiece of soft and silky rice flour layer, followed by crunchy fried beancurd skin and juicy prawns with a delicious sweet soya sauce to bring all the textures and flavours together. Wonderful.
Lobster har gow dumpling is the size of a small fist and quiet a show stopper with it's own vial of lobster essence to inject in. Flavour wise, it was too mild for my liking, but the bouncy and fresh lobster meat was a winner.
A well made fried radish/turnip cake.
The three-course Peking duck was much anticipated and it looked great! Small attention to detail like the pretty swirl of the hoi sin and sesame sauce amped up the whole dining experience.
The first course of duck skin is always eaten dipped in a little sugar which I am not a fan of. However, dipped in a little hoi sin and sesame sauce, the skin is beautifully crispy without too much sickly duck fat under the skin.
Second course of duck meat with pancakes, sauce and cucumber and spring onion is always my favourite part. This did not disappoint.
The most surprising of the Peking duck was this 3rd course of duck bone stir friends with Sichuan spices. Usually the 3rd course of Peking duck is always duck and lettuce wraps (good but boring) or as a soup/broth. So, intrigued by this new offering I went with this choice instead and I was most delightfully rewarded.
The salty, slightly sweet and aromatically spiced duck bones with a tad of meat was seriously addictive and moreish. I could not stop eating it! This is a must order with the Peking duck, so so good.
Beef ho fun noodle was splendid with that distinctive breath of wok, yet retained that taste of finesse. The vegetables braised in superior stock was also superb and rounded off the meal nicely.
I rocked one happy belly that day and food memories to last for a long time.
Address
Mott 32
Standard Chartered Bank Building
4-4A Des Voeux Road
Central
Hong Kong
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