Mott 32

25 Mar 2014
< 1 min read
Hot on the heels of the best restaurants in Hong Kong, FOUR speaks to recently opened Mott 32’s Head Chef Fung to find out why you should get down there quickly…

What is the concept behindMott32?

The concept behindMott32is to deliver ingredient-focused Cantonese, Szechuan and Beijing cooking whilst staying true to traditional recipes handed down from generation-to-generation. We fuse the cooking experience into the restaurant with a large window that exhibits the heat and energy of our brigade of thirty chefs.Mott32was designed, in collaboration with Maximal Concepts and Joyce Wang, to show the growing prominence of Eastern creativity. We have a progressive cocktail list that draws key Chinese flavours and ingredients, like osmanthus honey and ginseng.

What is a dining experience like atMott32?

With modern ingredientsand the progressivedesign of the restaurant, inspired byNew York industrialism and Hong Kong imperialism, we want the diningexperience to embody a modern Hong Kong, with traditional elements and respectforour culture and heritage. We want our guests to be spoilt by our selection of the finest wines, likeour Chateau Cheval Blanc starting in 1961. And finally we want the entire place to be buzzing and alive.We hope that all of these layers will unravel over time!

IsMott32aiming for a Michelin star?

Of course we would like to be acknowledged by Michelin and that is our hope. We want to change the flow of Chineserestaurants, moving towardstheir birth place and the moving further afield, to London and New York to share ourpassion and creativity.

Mott 32

Standard Chartered Building, 4-4a Des Voeux Road, Central, Hong Kong

+852 2885 8588