Mott 32 Singapore — Restaurant in Singapore

Actually I tried visiting here a few times before. But due to every single time not making reservation, there's no available tables.

This time, it was still an impromptu decision, to try again. As we were celebrating our anniversary, and also had a 8PM show at the Sands Theatre.

Initially the FOH staff (I'm sorry I forgot her name 😅) told us if we could accept a bar table seating, it'd be around 15 mins wait time. We were OK with it.

Thankfully, after 15 mins she told us there's a table available, as the diner was done with. We went ahead with it.

We were served by Kok Fong at the table.

It starts with choices of water. Between Sparkling & Still, We went with Sparkling. With Lime.

Kok Fong was spontaneous, great at convos, had a keen-eye, and great at engaging with customers.

We ordered a Barbecue Iberico Pork, Yellow Mountain Honey Char siu (蜜汁黑毛猪叉烧)($52). Kok Fong did explain to us that it was a 50-50 Fat-Lean ratio. Or we call it 半肥瘦. Which I like how he explained about it. I could taste the smokiness of the char siu, with the hint of the honey and it was marvelous.

We also ordered a Fish Maw, Conpoy, Garoupa soup (花膠瑤柱龍躉羹)($25 each). Served with pepper on the side. It was thick, didn't have a strong fishy taste, but you can taste the essence of the collagen & the fish in the thick soup. Had strips of black fungus too. Delicious!

We also ordered a Shredded 42 Days Peking Duck Salad, beetroot, crispy taro, citrus truffle dressing (北京烤鴨絲沙拉)($24). Kok Fong even assisted us to give the salad a good mix. Thanks, KF! Salad was good. Had a hint of the truffle, but not too overpowering. Strips of duck weren't too thin & also had ice plants inside as well. Good starter. Airy. Crunchy. But makes you a little full.

We also had an Alaskan crabmeat fried rice, flying fish roe (蟹肉飛魚籽炒飯)($60). We were contemplating initially on either this, or the Yangzhou Fried Rice. But this has more customers ordering, yeah we went with this. Theres a substantial amount of crabmeat in the fried rice, and a good amount of roe. When having it together, the texture of the rice complements the roe well. Rice is 粒粒分明 too. Good for sharing between 2-3 pax.

At this point we're a little too full for dessert. But the dessert menu looks good too. Guess we could only try it the next time.

There's a toilet inside as well. Which is very clean. Nobody really reviews this. But I feel the whole interior design, colour scheme, warm comfortable lighting play an important part of dining.

Overall, I liked the food & the service is remarkable. Recommended to make advance reservation.

Aside from that, the ladies from the Front of House also offered to help me store my backpack in the front as it was alittle big. Which made my dining experience better too.

Staff at the checkout area also asked if I was a Sands Member, and if I was driving.

Of course, these are probably SOPs, but, these also help elevate the dining experience the guests have. So, thank you again, for the Team @ Mott 32, on 26 July 2025, around 6pm....

I N V I T E D We’re in the middle of the last season of the year and Hongkong-born Executive Chef Lam of @mott32sg at @marinabaysands has created a Winter Menu that’s more than worth the calories. For our tasting (thank you @yongweikai for arranging), Chef Lam curated a menu which kicked off with a platter of the restaurant’s signature roast meats. Their legendary Iberico Pork Char Siew reinforced its iconic status with its unbelievably tender juiciness and complex taste profile. I enjoyed the extremely crunchy-of-skin, grease-free Siu Yoke (roasted pork belly) and succulent chilled chicken dressed in truffle and coriander very much too. Dimsum arrived next with the seasonal “Xiao Long Bao” leading the way. The larger-than-usual dumpling was filled with minced pork, seasonal Hairy Crab roe and a broth of unrivaled sweetness. Hot on its heels, a bamboo basket bearing Wild Mushroom with Chestnut Dumpling and Iberico Pork, and Black Truffle Siu Mai. While I liked the former’s mochi-like gelatinous skin and perfectly-seasoned filling, the latter made a deeper impression as it yielded a secret of a soft-yolked quail’s egg upon being bitten. The dish of Fried Hairy Crab Roe Tofu from the Winter Menu was a balanced marvel of delicacy and richness. It featured neat patties of housemade beancurd, minced shrimp and coriander patties luxuriating in a glorious sauce starring the seasonal crustacean’s roe ($68++). We couldn’t resist extending the pleasure of it by getting a bowl of steamed white rice to scoop it on. Because @huatkaliao and I are very fond of Mott32sg’s Sweet & Sour Pork with Dragonfruit, the team kindly prepared a serving for us. The crunchy battered meat, coated in a sticky tangy-sweet sauce, was every bit as delicious as we remember. The finale was a jaw-dropper. Possibly the ultimate in comfort food but given the luxe treatment by Chef Lam was the Teochew-style Crab Congee ($160++). To be enjoyed with crispy Chinese dough, spring onions preserved olive vegetable, Chinese parsley, salted egg and “chye por” (preserved radish) with smoky beansprouts, the pot of thick porridge proved immensely satisfying. Crab in carb is dreamy to be sure and Mott32’s is a meal in itself. I can imagine returning just to have this for a late dinner. Only thing is, it is part of their Winter Menu, so it won’t be around forever. Better go soon if you want to give it a try. The two of us shared dessert which was a massive Rose and Valrhona White Chocolate Pannacotta with Lychee Sorbet and Raspberries ($18++). It was light and not too sweet - exactly what we could handle after the feast that preceded.

Thank you again Team @mott32sg for the incredible meal and superb service. We enjoyed ourselves very much and can’t wait for...

Went there for dinner with 10pax in total. Gotten a big round table.

Atmosphere.. cozy but the lightings are way too dim. Hardly can see what’s on the menu. And what food are we actually eating.

Service.. not sure if is short of staff or because we are at one corner. Very difficult to call for service, we need to keep hello hello hello hello hello for attention. Being bring to table but seeing how much we struggle on choosing menu. No offer on recommendation and they simply walk off. We call them again for recommendation but.. doesn’t seems to be really recommending. Is just telling you what is on the menu. No best seller no popular dish there. Tea are refillable, but have to keep calling them to refill at the same time is hard to call out for them.

Food: if you putting price tag to the food, is definitely not worth at all. Their menu is in a mess, you won’t know which is main and tapas. The menus are basically everywhere . Food portion is for only 1-2 pax. We order pecking duck, wagyu A5, scallop with asparagus, broccoli，roast pork, char siew, bird nest, fried rice, coconut ice cream with pomelo, chocolate tart.

Peking duck? The skin they took out is around 10 pcs from a big whole duck. Definitely not worth. And another 18 pcs of smaller meat was cut out from the duck. It comes with the skin to wrap with sauce and cucumbers. Honestly, the skin is smal portion same goes to the smaller meat.

Roasted meat and char siew, portion very small.when ordered more, they sold out. Roasted meat- 8 pcs in total and is super small cubes. Nahh , charsiew is those a lot in fats type and they cut it thumb side thick.

Broccoli with some dates, beancurd skin, these are meant for kids. Not bad taste , red dates are steam ones

Scallops with asparagus- scallops big but thin cut, it has a little spicy there but only 5 scallop. Again is a small portion for the price. Not worth

Wagyu A5 - probably one of their best dish. Or rather the meat itself speaks for itself. However portion still small. Just imagine I can count the cubes is just that few😅

Bird nest - don’t like the taste quite blend

Fried rice with the remaining duck meat from Peking duck - don’t even know if this remaining meat is being cooked. The fried rice portion is only 2 pax portion. Meat are cut to cubes. I can’t imagine how that big duck become little cubes and only can serve 2pax portion

Dessert Pomelo with coconut ice cream - meehhh the pomelo super super bitter

Chocolate tart: is nice I would...