In the heart of Hong Kong, where tradition and modernity coalesce in harmony, Mott 32 stands as a beacon of elevated Chinese cuisine that’s homed in the basement of an iconic building—everything that was here was not supposed to work, a cavernous basement location with no street visibility and difficult access—and yet it did, and it’s become part of the DNA of our city. It’s a destination-dining must that’s wowed guests and critics alike for the past decade. Indeed, since its inception in 2014, this establishment has captivated guests, gourmands, and editors alike, earning accolades for its innovative approach to Chinese culinary traditions and exquisite interior design. Mott 32 is not merely a restaurant; it is an experience that redefines the boundaries of Chinese cuisine with novel takes, an elevation of traditional recipes with a global perspective and modernisation that’s second to none.

Upon entering Mott 32, one is immediately struck by its exquisite interiors, a harmonious blend of traditional Chinese aesthetics and contemporary design, characterised by lavish décor that transports diners to a realm of post-modern elegance. Meticulously curated artwork and thematic rooms enhance the ambience, making it an ideal venue for both intimate dinners and grand celebrations. Moreover, the dining experience at Mott 32 is as much about visual appeal as it is about flavour. Each bespoke dish, plated in indulgent elegance, reflects the restaurant’s commitment to excellence, and this attention to detail is evident in every aspect of the dining experience. 

Mott 32 has garnered a reputation for its signature dishes, which include the celebrated applewood roasted Peking duck, a dish that has become synonymous with the restaurant. Prepared with meticulous care over 48 hours, the duck’s skin is perfectly crisped, while the meat remains succulent and tender. Another standout is the triple-cooked Wagyu beef short rib, a dish that exemplifies the restaurant’s commitment to quality ingredients and innovative cooking techniques. Cooked to perfection, the rich flavour of the beef is enhanced by a careful selection of seasonings that honour the dish’s Chinese roots while introducing a modern twist.

For those seeking a unique interpretation of a traditional dish, the signature lobster “ma po tofu” is a must-try; this elevated take on the classic combines the delicate sweetness of lobster with the robust flavours of Sichuan cuisine, creating a harmonious balance.

“We came to completely disrupt Chinese cuisine and it’s very rare that a restaurant causes a seismic shift in how a country’s cuisine is cooked,” says Xuan Mu, co-founder and managing director of Mott 32. “Chinese food is based on a respect culture, where a small number of highly rated chefs all cook the way the previous master showed them, honouring the history and the master. When they retire, their sous chef takes over and repeats this process, so there is limited innovation. […] Recipes are handed down from master to master. [When we] started Mott 32, it was extremely important to maintain tradition and honour the authenticity of Chinese cooking, but [we] also wanted to innovate. We interviewed over 30 chefs to find one that would agree to changing his cooking methods.”

Mott 32’s seasonal menu’s reflect the changing tides of nature, offering dishes that are not only timely but also thoughtfully crafted to highlight the bounty of each season. It is also the first luxury Chinese restaurant to introduce a plant-based menu, including versions of its signature dishes, such as the Peking duck.    

At the core of the Mott 32 ethos lies a profound respect for sustainability, and the restaurant is at the forefront of a movement to evolve the food and beverage industry, advocating for practices that minimise environmental impact. Mott 32 has implemented innovative solutions across all of its restaurants, from procuring ingredients ethically to reducing food waste, to ensuring that every dish served is not only delicious but also responsibly sourced.

Mott 32’s commitment to sustainability extends beyond the kitchen; the restaurant employs a variety of eco-friendly practices, including the use of compostable packaging materials and a stringent policy against serving endangered species, answering to growing number of consumers who are increasingly aware of the environmental impact of their food choices.

A visit to Mott 32 would be incomplete without indulging in its exceptional dim sum. Each dumpling is crafted with precision, cooked to order, and served at the pinnacle of freshness. Its quail egg siu mai, a standout offering, features a perfectly runny quail egg nestled within a delicate dumpling wrapper, exemplifying the restaurant’s dedication to detail and flavour. Each dim sum item is cooked à la minute so diners can enjoy them at the peak of flavour and texture, a feat that is particularly impressive given the restaurant’s substantial capacity.

Now the most successful luxury Chinese restaurant in the world, you can experience Mott 32 in nine international locations with another 10 planned opening in the next few years. Mott 32 is more than just a restaurant; it is a culinary revolution, and an experience. With its stunning aesthetics, innovative dishes, and unwavering commitment to sustainability, it offers a dining experience that is both luxurious and responsible. For those who appreciate the finer things in life, Mott 32 presents an opportunity to indulge in the best of contemporary Chinese dining. Whether you are a connoisseur of fine food or simply seeking a memorable meal, Mott 32 promises an experience that will linger long after the last bite has been savoured. As it continues to push the boundaries of Chinese cuisine, Mott 32 remains a must-visit destination for those seeking an unparalleled gastronomic adventures.

All images courtesy of Mott 32.