Multi award-winning Chinese restaurant Mott 32 is pleased to present its exclusive Autumn & Winter menu to celebrate the festive season. Led by Maximal Concepts’ Group Executive Chef Lee Man-Sing, Mott 32’s culinary team has curated a selection of traditional Chinese dishes well-suited to the cooler months.

Mott 32’s Autumn & Winter menu showcases seasonal produce in the form of hearty, sharing-style dishes, highlighting the restaurant’s classic yet contemporary style through quality ingredients and progressive cooking techniques, allowing authentic flavours of Cantonese, Szechuan, and Beijing cuisines to shine.

Highlights from the menu include:

Xiǎo Róng’s Peppers

Dace Fish & Iberico Pork, Preserved Sausage

Fried French Quail Leg

with Termitomyces Mushroom, Garlic Chives

                                                                                                                         New Zealand Lamb Fillet

with Okra and Button Mushrooms

Free Range Chicken Casserole

with fermented Bean Sauce

Braised Wagyu Beef Cheek

and preserved Vegetables


Wok Fried Kale

with Szechuanese Cured Meat

Crabmeat & Scallop

with Braised Turnip, Egg White

Matsutake Mushroom & Dried Seafood

and Rice Casserole

Deep Fried Rice Dumpling

with Diced Australian Wagyu Beef and Wild Vegetables

With a dedication to quality ingredients, Mott 32’s culinary team continues to meticulously source and incorporate premium ingredients into this seasonal menu, such as French quail, New Zealand-bred lamb and Australian Wagyu beef.

A perfect autumnal dish, Chef Lee created the Fried French Quail Leg, Termitomyces Mushroom, Garlic Chive using tender pieces of quail meat, tossed with crispy garlic chives and chewy mushrooms for additional heartiness and texture. Quail is also believed to have health benefits by Traditional Chinese Medicine, for alleviating coughs and soothing sore throats, making it ideal for colder months. Lamb is thought to increase body warmth, hence the New Zealand Lamb Fillet, Fried with Okra and Button Mushrooms. The Crabmeat & Scallop with Braised Turnip and Egg White provides an abundant source of protein and omega-3s, with turnip chosen for its seasonality.

Guests can experience a taste of the seasons with Mott 32’s Autumn & Winter menu alongside our perennial signature dishes, such as the Apple Wood Roasted Peking Duck   and Barbecue Pluma Iberico Pork Glazed With Yellow Mountain Honey, as well as our extensive cocktail and wine list, all to be enjoyed in the stunning ambience created by award-winning interior designer Joyce Wang.

Mott 32’s Autumn & Winter menu is now available until 24th January, 2020.