Mott 32 Hong Kong
Officially Opens
With
over 2,000 of Hong Kong's finest society helping celebrate its arrival Mott 32 is now officially opened!
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Mott 32 represents modern Hong Kong. It is a
restaurant that embodies the Chinese culture and philosophy of farm-to-table
cooking that has been shaped from generation-to-generation. It embraces
flavours and ingredients from around China and the world and delivers it as
home cooking should be, in a more rustic and honest way. After all China is one
of the largest farming nations in the world.
We want our
dining experience to embody a modern Hong Kong; Traditional and respectful
of our culture and heritage. Modern, in our passion for the best
ingredients such as our use of Prime Iberico Pork. Progressive, in design
and visual experience reflected in our careful fusion of New York industrialism
and Hong Kong imperialism. Spoilt in our selection of the finest wines such as
our vertical of Chateau Cheval Blanc starting in 1961. Buzzing, reflected
in our 170 covers, 7,500 sq. ft. expansive space and the energy of the venue.
As with any detailed project we hope that all of these layers unravel over
time offering more and more connections with the brand.
Our cooking is a
selection of Cantonese, Szechuan and Beijing styles, ingredients and
techniques. Our custom-made duck oven and special air-drying duck fridge are
central features. We offer roast ducks in two ways: the traditional Cantonese
style (available daily); and the classic Beijing style (to be ordered 24 hours
in advance).
As part of our
farm-to-table philosophy, we believe in bringing the cooking into the
restaurant. Our kitchen offers a window directly to the heat excitement of the
red hot woks stations and guests can dine around the duck oven and BBQ kitchen.
Mott 32 is named after 32 Mott St. in New York.
32 Mott St. was the first ever Chinese convenience store to open in 1891 and
was the nucleus for what is now a vibrant Chinatown in one of the most exciting
cities in the world. Mott 32 is a celebration of Hong Kong culture and cuisine,
which thanks to the bravery of families, such as those who left Hong Kong in
1891 to open 32 Mott St., is now a global phenomenon. Today, patrons from Doha
to London crave dim sum and Cantonese cooking.
Chef Fung and Malcolm Wood are
teaming up to produce the Mott 32 menu with their combined years of experience.
Malcolm Wood spent his younger years living in Taiwan before moving to Hong
Kong and has always been passionate about the traditional recipes of Chinese
home cooking that have been passed down through generations. He is excited to
combine this with Chef Fung’s talent for producing some of Hong Kong favourite
dishes. Chef Fung is
well known for his Michelin-awarded traditional Cantonese cuisine at Dynasty
Restaurant in Renaissance Hotel. Chef Fung grew up in Hong Kong, starting his
culinary career in 1979. He started working at Golden Jade Seafood Restaurant
and learnt the basic craft of Chinese cooking from Chef Wong. Then, in 1985, he
moved on to Lei Garden Restaurant Group（利苑). In just a few short years, he
rose through the ranks to become head chef at the legendary Lei Garden (Pitt
Street).
Chef Fung strongly believes in using great
ingredients and letting the true flavours shine in his dishes. “The most
important component to a dish is fresh ingredients,” says Chef Fung. “At Mott
32, I use long standing traditional Cantonese cooking techniques, with an added
touch of creativity, while using the freshest ingredients we have carefully
sourced from all around the world.”
Paired with our cooking is an innovative
cocktail menu that will intrigue and compliment any Mott 32 experience. Our
mixologists have meticulously researched Chinese ingredients such osmanthus
honey, jasmine tea, ginger, matcha powder, Szechuan pepper, tangerine, shiso,
plum, five spice and goji berry to name but a few.
Mott 32 also has an extensive wine collection
with wines ranging from the best of the Old World, like Château Latour 1989, to
famous New World wines, like Screaming Eagle from Napa Valley, California.
Additionally, we have a wide selection of sake from various regions in Japan.
Joyce Wang and Maximal Concepts teamed up to
design and create Mott 32. Joyce, a Hong Kong native, helped expand Hong
Kong’s reach, through her talent and skills, most famously with her design of
the Cabana Rooms at the famous Roosevelt Hotel in Los Angeles. Joyce is
arguably one of the most exciting Hong Kong-based architects. This past February, Joyce was
honoured by Hospitality Design Magazine USA as winner of “Wave of the Future
2014” – an award for designers who are considered accomplished internationally,
but young enough to be considered visionary. The design of Mott 32 lifts the
industrial elements from New York and pairs them with classic Chinese elements
creating an exciting combination that reflects the greater interconnectivity of
the East meets West design cultures.
Mott 32 is located in the Standard Chartered
Building, 4-4a Des Voeux Road, right in the heart of Central, Hong Kong. It is
7,500 square feet with 5 private rooms and can accommodate up to 170 diners, at
any one time. Mott 32 is open for lunch and dinner seven days a week.
• Basement, Standard Chartered Building, 4-4a
Des Voeux Road, Central •
• +852 2885 8688 • reservations@mott32.com •
• www.mott32.com •
• www.mott32.com •
Mott 32 represents modern
Hong Kong. It is a restaurant that embodies the Chinese culture and
philosophy of farm-to-table cooking that has been shaped from
generation-to-generation.
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Mott 32 is located in the
Standard Chartered Building, right in the heart of Central, Hong Kong.
It is 7,500 square feet with 5 private rooms and can accommodate up to
170 diners, at any one time.
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|
Chef Fung and Malcolm Wood
are teaming up to produce the Mott 32 menu with their combined years of
experience. Malcolm Wood spent his younger years living in Taiwan before
moving to Hong Kong and has always been passionate about the traditional
recipes of Chinese home cooking that have been passed down through
generations. He is excited to combine this with Chef Fung’s talent for
producing some of Hong Kong favourite dishes.
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