Saturday, 14 May 2016
MOTT32 is a new restaurant (for us) in Hong Kong that we got to try during this trip. It has been recommended by a friend and having read many bloggers raving about how awesome and mind blowing the food is here, I had to check it out myself! 

Some interesting facts to know about Mott32
Mott32 is the brain child of Maximal Concept - the company behind many iconic and award winning restaurants in Hong Kong, and Joyce Wang - one of the most acclaimed architect/designer in Hong Kong. Of course, since opening, Mott32 has already won lots of awards not only for its delicious Chinese food, but for the stunning design inside the restaurant. 

The restaurant is named after 32 Mott Street in New York, which was New York City's very first Chinese convenience store, opened in 1851. It is from this address that one of the most vibrant Chinatown in the world was born.

Mott32 is tucked away in the basement of Standard Chartered Bank in Central, a former storage vault that guarded priceless heirlooms of wealthy Chinese immigrants. This is probably where the inspiration came for its dramatic design, mixing Chinese culture elements with the industrial style of New York to keep with the Mott32 theme.

NOW, let's talk about the food at Mott32! 
First, the Apple Wood roasted Peking Duck
** There is a limited amount of Peking Duck served each day and you need to pre-order one at least 1 day in advance to have it. ** 
I was super thrilled that our awesome friend had called to order one for us!

Once the duck was professionally carved next to us, they served the bird 3 ways. Skin only, meat only and cuts mixing both meat and skin. This is because there is a way to eat each item. 
For the crispy duck skin, dip into the granulated sugar first and then into the mouth. YUM!
The skin was crispy and melted in my mouth! Yes it's basically fat but it's really delicious fat! Having had the most authentic Peking Duck in Beijing before, this came very close... While very good, the skin was a bit fattier compared to the one I had in Beijing. It was nevertheless really good.
For the meat only part, you can have it by dipping into the crushed garlic and then in the sweet bean (hoisin) sauce. Finally, it is best to use the mixed meat & skin bits wrapped in the pancakes with the cucumber and spring onion. Enjoy! :) 
Next, the Barbecue Pluma Iberico Pork with Yellow Mountain Honey
Can I just say that this was FREAKING FANTASTIC?!?!! For me, this dish was the highlight! The pork was moist, soft, tender and the flavours were out of this world. This seriously blew my mind! The best Cha Siu I have ever had - ever!! A 'MUST EAT' for sure if you like cha siu.

We then had the Australian Wagyu Beef Puffs. 
These were amazing. Fresh from the oven and served piping hot, it was gone in seconds! Another MUST EAT when you are here. 
 The Hot & Sour Iberico Pork Shanghainese Soup Dumplings then arrived and these were also delicious. The soup inside was surprisingly quite spicy so beware when slurping in the soup from the dumpling. I wish we tried the Crab & Caviar, Iberico Pork Shanghainese soup dumplings too from the menu but there's so much one can eat (^_^) - That will have to be for next time!
Chicken, Prawn and Yam Croquette
One of my all time favourite dim sum is the Yam croquette and the one here did not disappoint. Golden and crispy on the outside, and soft and tasty on the inside, these were made to perfection.
Soft Quail Egg with Iberico Pork Siu Mai with Black Truffle
A beautiful soft quail egg with a runny yolk inside a Siu Mai as you bite into it. How wonderful! Sorry, no before pic as we got too excited to get to the quail egg, but here's one with the runny yolk! What a twist to a Siu Mai.

Ok, so we really have been spoilt today and the food kept coming! 
Next came the Sliced Garoupa and Black Truffle Cheung Fun.
Although the filling sounded nice, the Cheung fun was somewhat just ok. Sure, you could taste the delicate truffle flavour with the fish but it was a bit of a disappointment in my honest opinion... Ah! Win some. Lose some... 
Last but not least, the Signature Crispy Sugar Coated BBQ Iberico Pork Bun.
Who needs to go to Tim Ho Wan after tasting this. :) These buns are simply moreish and oh so delicious. A burst of flavours as you bite into the crusty buns and have an explosion of goodness in your mouth. I'm craving this right now. They are so good. :p
Finally, we reached to the desserts. One cannot finish dim sum without some Flaky egg tarts!
They were good. Nothing spectacular. Just good. 

We also tried the Fresh Mango, Coconut, Glutinous Rice Roll dessert. 
If I weren't already so full, I would probably be able to have a portion all to myself. I love Mango desserts and this one was a novelty. Part mochi, part jelly with fresh mango, served cold. I really enjoyed that! 
What a feast it has been and with lovely company! So thankful for this wonderful meal!
This is definitely not the regular dim sum you would have too often but for the BBQ Iberico Pork with Yellow Mountain Honey, we will surely be back when in Hong Kong again. 


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