Upgraded Flavors @ MOTT 32

This evening, I gathered with friends at a restaurant we hadn’t visited in a while to try their newly launched upgraded signature dishes! Indulging in delicious food together was such a delightful experience. The restaurant is MOTT 32, located in the Bank of China Tower in Central. Descending the spiral staircase into the basement, you’ll find a space that blends industrial chic with traditional Chinese cultural elements. We were fortunate to once again savor the exquisite creations of Executive Chef Lee Man Sing, which were absolutely worth raising a glass to in anticipation. Starting off, we had the Salted Egg Chicken Potstickers ($96/4 pieces). These adorable egg-shaped dumplings are perfect for Instagram. Beneath the rich salted egg yolk lies tender chicken, paired with a soft bun-like "egg white" for a wonderfully layered texture. Next was the Camphor Tea Duck and Pomelo Salad ($200). The refreshing aroma of pomelo complements the flavorful shredded camphor tea duck beautifully. Adding to this are crisp salad greens, pomelo, seasonal berries, and nuts coated in a lemon honey dressing, creating a truly stunning taste experience. The Salt and Pepper Fresh Baby Abalone ($290) featured large, fresh abalone from Dalian, lightly battered and fried for a crispy yet non-greasy texture. The abalone itself was thick, tender, and juicy, with its natural flavor enhanced by the simple seasoning of salt and pepper. The Double-Boiled Wild Citrus Soup with Fish Maw, Sea Conch, and Old Chicken ($480) was a clear, golden broth with a sweet base from the fish maw, sea conch, and chicken, complemented by a subtle tangy fruitiness. This refreshing soup is perfect for summer. The Honey-Glazed Premium Spanish Iberico Pork Char Siu ($390) came with an upgraded presentation in a wooden box. Infused with lavender and applewood smoke, the moment the box was opened, everyone’s phones were ready to capture the "smoky mist" and aroma. The char siu was tender and flavorful, with the sweetness of the honey glaze and the smokiness adding layers to its taste. No wonder it’s a perennial favorite. A special moment came when the server presented the condiments for the Peking Duck, showcasing a unique sauce-mixing technique. Sesame sauce was poured in a cross pattern over sweet bean sauce, then swirled to create a vortex design, adding a touch of visual fun. The upgraded 42-day-raised Peking Duck with Premium Black Caviar (30g) ($1480) was a luxurious twist on the classic dish. The chef selected eight perfect slices of duck, placed them on soft pancakes, and topped them with gold leaf and black caviar. The combination of rich, savory, and salty flavors left a lasting impression. The remaining duck meat could be enjoyed with cucumber, scallions, and traditional wraps. The Chenpi Spicy Beef Short Ribs ($650) featured a crispy, sweet exterior with hints of aged tangerine peel and black vinegar, awakening the taste buds with bold flavors. The Crispy Eel Balls with Osmanthus Honey ($350) were made with fresh eel, coated in batter and fried to a golden crisp, then glazed with a house-made osmanthus honey sauce for a sweet and savory delight. The Stir-Fried Asparagus with Matsutake Mushrooms, Lotus Root, and Lily Bulbs ($220) was a refreshing vegetarian dish with a crisp texture and natural sweetness that I thoroughly enjoyed. For dessert, we had the visually stunning Japanese Plum Panna Cotta with Roselle Ice ($180). The smooth panna cotta paired with the sweet and tangy roselle ice, enhanced by vanilla coconut ice cream, made for an elegant finish. Lastly, the Tieguanyin Almond Chocolate Xiao Long Bao ($196/4 pieces) was a playful dessert shaped like dumplings. These frozen treats were rich with nutty and tea flavors, perfect for satisfying a sweet tooth. The newly upgraded dishes are now exclusively available at the Hong Kong location, highly recommended for those who love Chinese cuisine and are eager to try something new.