Media Tasting at Mott 32
Giving recognition to 32 Mott Street in New York, Mott 32 is the city’s first Chinese convenience store opened in 1851. Mott 32 Singapore at Marina Bay Sands reflects a festival of Hong Kong culture and culinary convention. At the core of Mott 32‘s commitment to ethical sourcing is using organic and sustainable ingredients. To making the dishes, the gourmet experts at Mott 32 use the latest in modern and innovative cooking techniques from around the world, specifically to Cantonese with further influences from Beijing and Szechuan. Expect time-honoured recipes passed down from generation to generation, making Mott 32 unique. Hong Kong-born Executive Chef Chan Wai Keung leverages his over 35 years of culinary experience helming the kitchens of top hotels and restaurants in major Asian cities like Beijing, Hong Kong and Jakarta. Chef Chan specialising in Catonese cooking like seafood, dim sum and soups. Here are some of the recommended Mott 32 Signature dishes, including 42 Days Apple wood Peking Duck, Signature Smoked Black Cod, Iberico Pork Char Siu with Yellow Mountain Honey, Signature Crispy Sugar Coated Peking Duck Bun, Crispy Prawns with Salty Egg Yolk and Oatmeal.
Anticipate a little surprise as you bite through pipping hot juicy meat, revealing molten quail egg inside! This siu mai is also sealed with black truffle’s rich earthy scent.
Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai (2 pcs) at S$9++.
A burst of flavour in every bite. The bite of tender roasted duck in your mouth combined with just the right amount of delicious barbecue sauce all wrapped in crispy sugar coating crust. Pssst, these charcoal buns are freshly baked upon order.
Signature Crispy Sugar Coated Peking Duck Bun (3 pcs) at S$10.
Impressed with these meltingly tender meats with a nice touch of charred surface. The modernized, secret recipe behind this traditional technique starts from cooking top-grade Iberian meat to rendering the whole cooking process for at least 40 minutes. That’s on top of several rounds of adjusting temperature and honey glaze coatings.
Barbecue Pluma Iberico Pork, Yellow Mountain Honey at S$48.
My favourite dish of the night goes to the Signature Smoked Black Cod. A mood-lifting, smoked black cod that put a smile on me. Nicely sliced black cod in thin batter tossed with just enough sweetness from the tantalizing sauce. Left with a nice scent of the apple wood lingering in my mouth.
Signature Smoked Black Cod at S$56.
The gluten-free free-range chicken is served cold and elevated with Szechuan flavours giving a very mild tingly, numbing sensation and neutralized with nutty taste. Each slice of the tender chicken adds depth to this mouth-watering flavour of this cold appetiser.
Cold Free-Range Chicken, Coriander, Black Truffle at S$28.
I’m a strong believer of the simplest dish is the hardest to master. There was a nice wok hei taste. The Napa cabbage is light on the stomach yet packed with all the intense flavours like XO sauce, Japanese sakura shrimps and honey beans.
Wok-Fried Baby Napa Cabbage, Japanese Sakura Shrimps, Honey Beans, XO Sauce at S$26.
Love duck? You’re in luck! With a layer of glossy glaze, tasty crisp skin and succulent flesh, these ducks were up to Mott 32’s quality standard. Backed by sourcing the perfect Malaysian duck to 48-hour preparation and applewood roasted for 42 day aging in a special marinade. There are few ways to enjoy the duck. My favourite is to indulge the crisp skin with some raw cane sugar dip, allowing the fats under the skin melt in the mouth. Alternatively, cushion your Peking duck with some slices of crunchy cucumber, scallions, hoisin sauce and a touch of the magical sesame and peanut sauce in a freshly steamed pancake. Available in limited quality so be sure to make a 24-hour advance reservation to avoid disappointment!
Apple Wood Roasted 42 Days Peking Duck “Signature Mott 32 Cut” at S$108.
Chunky king crab and briny crab roe gives a big umami hit, with smooth vermicelli to suck up all that flavour.
Alaskan King Crab Casserole, Crab Roe, Vermicelli at S$78.
Light and comforting milky fish soup filled with scallops, prawns before moving on to the dessert. The crispy rice adds texture and crunch to the soup.
Scallops, Prawns, Crispy Rice in Fish Soup at S$42.
This green dessert with the two antenna caught my attention! It is inspired by the classic bamboo forest of the Anji region of China. A refreshing yuzu cream, yoghurt and lime sorbet and layer of soft matcha sponge cake topped with crispy yoghurt and white chocolate bamboo.
Bamboo Green Forest at S$16.
A sweet blend of Classic Cantonese dessert with sweetened guava and guava dices and pomelo pulps crunch.
Sweetened Guava Soup, Sago, Pomelo at S$9.
*Service charge(10%) and GST(7%) applicable.
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