Mott 32 Singapore takes Chinese cuisine to new highs

Get set for gourmet Chinese cuisine with a twist when Mott 32 opens at Marina Bay Sands on 24 January 2020. Named after 32 Mott Street, the address that founded Chinatown in New York, the latest outpost by Maximal Concepts will feature signature Cantonese dishes with Beijing and Szechuan influences. Prepared with innovative cooking techniques and sustainable farm-to-table dining practices, founder Malcolm Wood promises “authentic cuisine, as well as disruption to the traditional way high-end Chinese food is enjoyed”. Here’s how Mott 32 is making waves.

Using premium “Western” ingredients

While respecting Chinese traditions, the restaurant sources for top quality ingredients globally. For instance, its siu mai is made with Iberico pork from Spain, black truffles from France, and a quail egg that pops in your mouth. It also uses Western cooking methods such as sous vide, infusion, dehydration and molecular techniques while retaining a traditionally flavoured menu.

Embodying ground-breaking design

Forget old-school banquet-style dining with starched white tablecloths. Drawing inspiration from Singapore’s numerous gardens, markets and flavours, Mott 32 worked with internationally renowned designer Joyce Wang to recreate a chic dining space that incorporates lush nature, intricate woodwork and a striking conservatory room.

Crafting cocktails with Chinese ingredients

Besides an award-winning wine list, Mott 32 also features unique cocktails that are concocted with Chinese ingredients. The Mott 32 Fujian Negroni, for example, is made with Lapsang Souchong tea infused with Amaro, Campari and ginseng liquor—which gives the drink its herbal, bittersweet and smoky characteristics—and garnished with burnt juniper tips for a citrusy aroma.

Working with sustainable producers

By using organic ingredients, Mott 32 practises ethnical sourcing and works closely with farms while advocating nose-to-tail cooking. The Hong Kong restaurant was also the first in the country to eliminate 99 per cent of front-of-house plastic, and founder Malcolm Woods promises to bring the same practices to Singapore.

Expect the unexpected with signature dishes such as Apple Wood Roasted Peking Duck, Barbecue Pluma Iberico Pork Glazed With Yellow Mountain Honey and Iberico Pork With Soft Quail Egg And Black Truffle Siu Mai.

Prepare your taste buds to savour a whole new world of contemporary Chinese fine dining