Mott 32 Vancouver | Hong Kong’s 卅二公館 Chinese Restaurant

Hong Kong’s highly anticipated Mott 32 卅二公館 is officially open in Vancouver. It is located at Trump International Hotel & Tower Vancouver at 1161 W Georgia Street. The 148 seat restaurant sets a new gold standard for luxury Chinese culinary destination.

 

The space is designed by award winning interior designer Joyce Wang. It marries contemporary with the opulent classic Chinese elements consistent with Mott 32’s concept in Hong Kong.

 

Particularly, the space offers several themed sections including large abacus adored ceilings, booth seats with bird cage light fixtures paying tribute to the idea grandfathers of Hong Kong on the weekends showing off their different birds over dim sum, octagonal main dining area that feels like a traditional pagoda bringing an intimate setting. And of course, private rooms such as the Opium and Blue Jazz Room (modelled after Vancouver’s jazz culture).

Mott 32’s menu focuses on contemporary approach when recreating authentic Chinese cuisine using quality ingredients. The restaurant’s cooking is principally Cantonese with some signature Beijing dishes and Szechuan food.

Signature dishes include Applewood Roasted 42 days Beijing Duck and Barbecue Pluma Iberico Pork with Yellow Mountain Honey. Both are limited and require pre-order at least 1 day in advance.

Applewood Roasted 42 Days Peking Duck “Signature Mott 32 cut” 95

42天飼養北京片皮鴨 (蘋果木燒)

• Wok Fried Duck with Chili Soy 京式香脆爆鴨件 +20
• Traditional Minced Duck with Lettuce Cup (2nd course add on) 鴨鬆生菜包 (可選第二道菜) +20

 

Hong Kong Ice Tea 17: Paying homage to HK’s infamous lemon iced-tea in a to-go cup, this refreshing cocktail is made with Blanco Avion Tequila, Lillet Blanc, Blackcurrant and Jasmine Tea. It goes down so easily, you’ll want to order seconds!

Rose Garden 9: For those that prefer a non-alcoholic beverage, option for this slightly tart mocktail made with rose, rhubarb, Roselle and ginger.

 

Barbecue Pluma Iberico Pork with Yellow Mountain Honey 蜜汁頂級西班牙
黑毛豬叉燒 46:

Iberico pork imported from Spain is tender, juicy and rich. So soft it’s hard to go back to regular BBQ pork!

 

Cold Free Range Chicken 口水雞 18: One of my favorite appetizers in the Szechaun cuisine repertoire. Served chilled with Szechuan Peppercorns and Chili Sauce. This dish is spicy but not to the point that numbs your palate. If you pay attention, it has subtle sweet fragrance.

 

Evening and All-day dim sum is a dream of mine in Vancouver. Luckily, Mott 32 offers some delicious bite sized treats.

Hot & Sour Iberico Pork Shanghainese Soup Dumplings 酸辣小籠包 18: The presentation is everything. Individually served on its own “basket” with a different take on traditional Xiao Long Bao. It is recommended at the beginning of a meal to open up your appetite.

 

Black Truffle Siu Mai 黑豚肉松露鵪鶉蛋燒賣 18: Best eaten hot when this dumpling arrives to take advantage of the soft quail egg with its perfect yolky center. The Iberico pork is tender and pairs well with a touch of black truffle.

 

Maine Lobster Har Gow 金腿緬因龍蝦粿 18 ( per piece): This luxurious shrimp dumpling is made with lobster and Yunnan ham. Each bite is meaty.

Signature Smoked Black Cod 煙燻黑鱈魚 42: This dish plays with all your senses. It arrives in a glass dome filled with Chrysanthemum smoke. There is a heavy fragrance smokiness and this smokiness elevates the flavor profiles with each bite. The skin is crispy and the black cod itself is moist and flaky.

 

Crispy Pomelo Peel with Sesame 糖脆柚皮 16: To cook pomelo peel takes a lot of time and preparation. Deep fried and gently tossed with a coat of rock sugar. Sticky and crunchy outside with a soft and textured. Let rest before consuming. The center can be still very hot.

 

Sweet & Sour Pork 陳年黑醋咕嚕肉 24: Not your average neon-orange colored sweet and sour pork. This dish made with aged black vinegar in a traditional recipe passed down from generations. The flavors are perfectly balanced between tartness and sweetness.

 

Wok Fried Kale Clay Pot 馬拉盞蝦乾 黑豚肉碎芥蘭煲 24: Gai Lan vegetables served in a ripping hot clay pot with dried shrimp, minced pork with shrimp paste. There is no bitterness to the tender adolescent Gai Lan and makes for the perfect side dish!

 

Crispy Triple Cooked US Black Angus Short Rib 醬烤三弄 美國安格斯牛肋骨 42: Simply put – Thrice cooked and MELTS in your mouth.

 

Mott’s Amber 杞子桂花糕 12: This traditional Chinese gelatin pudding with Osmanthus flower with Wolfberry is one of my all time favourite desserts. I love the subtle sweetness and the fragrance of the blossom. Mott’s rendition is done right without the sourness of goji berries and the bitterness that often lingers from Osmanthus.

 

Strawberry – Soy Sauce Ice Cream 草莓醬油雪糕 14: A delicious play on fresh strawberries and the delicate salty presence of soy. Served with freeze dried strawberries for texture and tartness. I would come back just for this alone!

 

Birthday Buns: steamed birthday buns with lotus paste and a salty egg yolk. What an amazing evening spent celebrating my birthday!

 

At the end of your meal, make sure to catch the whisky cart for an aperitif. Also on rotation is the Gin and Tonic cart. And during lunch, also watch for the Mimoso cart with freshly squeezed orange juice and basil leaves.

 

I highly recommend making a reservations at Mott 32 to experience the celebration of Hong Kong culture and cuisine.

 

 

 

I was invited by Mott 32 卅二公館 and Trump International Hotel & Tower Vancouver for a menu tasting.