Mott 32 at Marina Bay Sands Singapore (“Mott 32”) is an authentic Chinese restaurant that utilises modern & innovative cooking techniques from around the world to bring out the best of authentic Chinese recipes. The name Mott 32 pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1891. Mott 32 Singapore is the 4th Mott 32 restaurant globally, including Hong Kong, Las Vegas, Vancouver and Bangkok.
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| Mott 32 Entrance Image Credit: Mott 32 |
When I first step into Mott 32, I was impressed by the décor of the restaurant. A classy oriental design, complete with flora motifs around the dining area of the restaurant. In line with the current trend, the sight of the grand Mott 32 bar is not to be missed, where the mixologist will prepare drinks inspired by the Chinese culture and the flavours of Asia.
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| Part of Dining Area |
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| Partial View of the Grand Bar |
We started our meal with a bowl of soup. I choose Fish Maw, Conpoy, Garoupa Soup ($25). The milky colour broth is creamy, tasty yet subtle. It is infused with collagen from the fish maw and umami from the conpoy.
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| Fish Maw, Conpoy, Garoupa Soup |
Signature Crispy Sugar Coated Peking Duck Bun ($12, 3pcs). The baked bao has a nice and crispy skin. The duck fillings are juicy and not too sweet. Although the charcoal bun is coated with icing sugar on top, the sweetness is almost unnoticed, instead, it binds the bun and fillings nicely.
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| Signature Crispy Sugar Coated Peking Duck Bun |
Dim Sum Platter ($13), consisting of South Australian Shrimp, Prawn, Hot & Sour Shanghainese Soup Dumpling; Black Truffle Siew Mai; and Wild Mushroom, Water Chestnut Crystal Dumpling. A lovely combination on the basket. The mushroom crystal dumpling is chewy and bursting with flavour. The siew mai is juicy, with quail egg inside it and a hit of truffle. The mala XLB is very good, filled with hot and sour soup that was subtle, enough to entice your palate instead of numbing it.
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| Dim Sum Platter / Basket |
King Prawn Har Gow ($12, 4pcs). The barometer of dim sum standard in a restaurant. The Mott 32 passed with flying colours. The har gao is big, plump and juicy. The skin has a nice bouncy texture and holds the prawn fillings very well.
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| King Prawn Har Gow |
Australian Wagyu Beef Puff ($12, 3pcs). The layered pastry skin reminds me of deep-fried prawns in vermicelli noodles. However, instead of crispy noodle, the filo pastry is crispy and crumbly, filled with black pepper wagyu beef. It was so good; I can finish the whole plate of this puff.
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| Australian Wagyu Beef Puff |
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| Australian Wagyu Beef Puff |
Cold Free-Range Chicken, Szechuan Peppercorns, Chilli Sauce ($26). Served chilled, the chicken is firm and tasty. While the sauce looks fiery, the taste of the mala is very subtle. It delivered controlled and complex mala flavour without numbing your tongue. The crunchy fried garlic on top adds a different texture to the dish and breaks the “mala spell” on your palate.
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| Cold Free-Range Chicken, Szechuan Peppercorns, Chilli Sauce |
Chicken, Prawn, Taro Croquette ($13, 3 pcs). The exterior of the taro croquette is light, crispy and fluffy. The fillings of chicken and prawn are packed with flavour and paired well with the taro pastry.
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| Chicken, Prawn, Taro Croquette |
Pan Fried Turnip Cake, Dried Scallops and Japanese Sakura Shrimp, Dong Guan Sausage and Shrimp ($13, 4 pcs). Without a doubt, it is the tastiest turnip cake I have tried so far. The exterior is crispy and full of the crunchiness and umami flavour from the Japanese Sakura Shrimp. The take itself is a blend of softness and bouncy texture, filled with dried scallops and Dong Guan sausage. Yum Yum.
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Fried Turnip Cake, Dried Scallops and Japanese Sakura Shrimp, Dong Guan Sausage and Shrimp |
Crispy Egg Noodle, Stir-Fried Egg White with Prawn, Scallop, Conpoy ($38). LD’s favourite noodle. The egg noodle is crispy and springy, covered in egg white gravy and full of the bounty of the sea. The scallops are juicy and the conpoy gives the umami OMPH in this dish. A must-order dish here.
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| Crispy Egg Noodle, Stir-Fried Egg White with Prawn, Scallop, Conpoy |
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| Crispy Egg Noodle, Stir-Fried Egg White with Prawn, Scallop, Conpoy |
Desserts were Lotus Seed Paste Puff, Red Bean Curd ($10) and Coconut, Water Chestnut, Glutinous Rice Roll, Crushed Nuts ($10). The lotus seeds puff exterior is crisp and crumbly, topped with aromatic roasted sesame on top. It is a modern twist to the traditional red bean paste pancake.
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| Lotus Seed Paste Puff, Red Bean Curd |
The Coconut, Water Chestnut, Glutinous Rice Roll, Crushed Nuts shows the creativity of the team at Mott 32. The water chestnut glutinous rice roll is chewy and tasty, coated with finely grated coconut shavings and rich coconut milk. The crushed nuts sprinkled on top added a crunchy texture to this awesome dessert.
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| Coconut, Water Chestnut, Glutinous Rice Roll, Crushed Nuts |
Service is meticulous, professional and slick. They make sure that you are taken care of from start to finish.
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| Private Dining Area |
Overall, it was a great dining experience. While the dim sum menu is limited, they ensure each one of them is to the highest standard. I recommend the Signature Crispy Sugar-Coated Peking Duck Bun, Australian Wagyu Beef Puff, Pan-Fried Turnip Cake, Crispy Egg Noodle, Stir-Fried Egg White with Prawn, Scallop, Conpoy and Coconut, Water Chestnut, Glutinous Rice Roll, Crushed Nuts as dessert. Cheers!!
Food & Drink: 9/10
Value: 6/10
Service: 8.5/10
Ambiance: 9.5/10
Budget per Person: $81 and Above
Mott 32
10 Bayfront Ave
B1-42-44, Marina Bay Sands Singapore
Singapore 018956
T: +65 6888 9922
IG: @mott32sg
OH:
Lunch, 11.30 – 14.15 (Last Seating)
Afternoon Tea, 15.00 – 17.00 (Sat, Sun & PH)
Dinner, 17.00 – 21.30 (Last Seating)
Drinks, Last order 22.30
Menu available Online
