Mott 32 — Restaurant in Hong Kong Island

We decided to eat here having been recommended by friends. In retrospect, I wish we hadn’t. Upon arrival we were pleasantly greeted by two European girls (why not locals?) before descending down the mirror clad stairway to a low lit dungeon where there were so many staff and so few customers I was worried. I needn’t have been, the place quickly filled to capacity. My wife doesn’t drink but I like to enjoy a beer when eating spicy food so I was surprised when the drinks list contained no lagers or ales. I asked our waiter who informed me they had a nice IPA available. I ordered it. Lovely. We were hungry so instead of ordering starters we ordered four mains; two meat and two vegetable based dishes. The sweet and sour pork, the duck rack, the eggplant and the broccoli. Note to vegetarians, almost all the vegetable dishes listed under Vegetables in the menu contain a type of meat. Our first dish arrived, the pork. It was refined and delicious. We enjoyed it even though the portion size was on the small size. I was glad we ordered all mains! At this point in time our neighboring American diners’ full duck arrived and we were wishing we’d preordered one! However we saw the wait staff take it away then come back with two small plates. The diners commented that it was absolutely amazing. Envious! They called their waiter back and asked for more. They were informed that that was it. There then ensued an argument where they were politely told that the rest of their duck is used to make other dishes for other people and if they wanted they could order one of those dishes at cost. At this point my wife and I were very happy with our dish selection! That little bit of duck had cost them AUD$150. Moving on, our eggplant arrived and it was scrumptious. Then our broccoli dish, which was bland and flavourless. Finally our duck rack arrived; it looked like a pile of deep fried bones reminiscent of the remains of a KFC bucket and the taste was disgusting. It was greasy, dry and had no flavor whatsoever. We called our waiter over to complain. He was apologetic and said, and I quote “I normally advise my customers not to order this dish as it is made from the leftover duck”. At this point my wife and I had to have a laugh that we had just eaten our neighboring diners’ leftover duck carcass. Always the positive diners we ordered a dessert (Panna Cotta) to share. It was presented beautifully and tasted nice albeit overly sweet. A little ginger in the crumb or some candied orange would have helped to cut the sugar. My wife wanted me to give them one star but I’m giving it two as it was quite an experience and I’m going to enjoy retelling this story...

Visited in April 2025. Hong Kong 🇭🇰

For our wedding anniversary, we chose this restaurant, lured by its reputation for serving one of Hong Kong’s finest Peking ducks—a favorite of my husband’s. The venue itself exudes an upscale lounge vibe, cloaked in moody, dark tones with sleek, stylish décor. The dim lighting lends an intimate ambiance, perfect for a special occasion.

FOOD: This establishment offers Chinese cuisine with a contemporary flair, blending tradition with innovation. Our primary draw was the signature Peking duck (pre-ordering is highly recommended), but we also sampled a selection of other dishes to round out the experience.

We began with two types of dumplings as appetizers. The lobster dumplings, while generously portioned, were enveloped in a sticky rice dough that imparted an unpleasantly slick texture. The lobster’s flavor, diluted by other seafood elements, lacked the vibrant punch I’d hoped for. In contrast, the siu mai were a delight—delicate dough encasing a savory filling of pork, quail egg, and a subtle hint of truffle, perfectly executed.

On our waiter’s recommendation, we tried the honey-glazed barbecue pork, which proved to be the evening’s standout and quite possibly the most exquisite pork I’ve ever tasted. The meat melted in the mouth, its subtle sweetness harmonizing with a crisp, caramelized exterior that elevated the texture to sublime heights.

The Peking duck, the star of the night, was a fitting finale. Its skin, roasted to a delicate, sweet crispness, was free of any rancid aftertaste, while the meat remained tender and juicy. Served with finesse, it capped our celebration on a triumphant note.

SERVICE: The service was impeccable from start to finish. The booking process was seamless, with our special requests thoughtfully accommodated. In the restaurant, the staff fostered a warm, welcoming atmosphere, their attentiveness enhancing the overall experience.

VERDICT:

This restaurant is a stellar example of upscale Chinese dining, delivering excellence in both cuisine and hospitality. While prices may lean above Hong Kong’s average, the quality justifies every cent. The sophisticated ambiance and flawless execution made our anniversary celebration truly memorable. For an elevated dining experience that marries tradition with modernity, this venue is...

We had an absolutely delightful Monday lunch at Mott 32! As one of the most renowned Chinese restaurant brands in the world, Mott 32 is consistently recognized for its exceptional interior design, signature cocktails, and cuisine. It's a true gem in the culinary scene.

One aspect that sets Mott 32 apart is their dedication to sustainability. We were pleased to learn that they are one of the pioneers in offering plant-based alternatives in Chinese fine dining. It's refreshing to see a restaurant that not only excels in taste but also places importance on ethical dining choices.

Now, let's get to the highlight of our experience—the food! We indulged in a variety of delectable dishes, including the daily double boiled soup, which was a comforting and flavorsome start to our meal. The deep-fried black cod with golden garlic and chili (避風塘銀雪魚) was a true standout, perfectly crispy on the outside and tender on the inside, with a delightful balance of garlic and chili flavors.

The crispy free-range chicken laced with Maotai (香脆茅台雞) was a culinary masterpiece. The chicken had a satisfying crunch, and the infusion of Maotai added a unique and aromatic touch. It was a dish that delighted our taste buds in every bite.

We also savored the wok-fried kale with dried shrimp, minced pork, and belacam sauce (馬拉盞蝦乾黑豚肉碎芥蘭煲). The combination of flavors and textures was superb, with the dried shrimp and minced pork complementing the freshness of the kale. It was a perfect balance of savory and umami.

Throughout our meal, the servers demonstrated attentiveness and a strong work ethic. Donna, in particular, stood out with her exceptional service. She went above and beyond to ensure our dining experience was memorable and enjoyable. It's heartening to see a young server like Donna who possesses such professionalism and dedication. She truly changed our perception of the younger generation of servers and exemplified the importance of proper training.

Having Donna attend to our table was an absolute pleasure. We left Mott 32 feeling not only satisfied with the incredible food but also impressed by the overall experience. Thank you to the entire team at Mott 32 for creating a dining experience that exceeded our expectations. We look forward to...