With the recent launch of Fish & Meat and latest ‘It’ bar Stockton, Maximal Concepts’ empire continues to grow as they gear up for the soft opening of their new Hong Kong restaurant Mott 32.
The buzz: Named after 32 Mott Street in New York, Mott 32 will blend Maximal Concepts’ signature farm-to-table philosophy with an eclectic mix of Cantonese, Sichuan and Beijing cooking techniques.
The vibe: A collaboration between award-winning interior designer Joyce Wang and the Maximal team, Mott 32’s 7,500 square feet interior offers up a perfect blend of New York’s industrial aesthetics with classic Chinese elements — a celebration of the ‘East meets West’ culture that defines Hong Kong.
Food and drink: Highlights off Mott 32’s menu are dishes such as the prime Iberico barbecued pork, black truffle cheung fun and Australian Wagyu beef short ribs with cinnamon and dark premium soy sauce.
They even have their own custom-made duck oven and special air-drying duck fridge that will be used to roast ducks in two ways: the traditional Cantonese style (available daily) and the classic Beijing style (that has to be ordered at least 24 hours in advance).
As for the drinks, the group’s innovative team of mixologists have created an intriguing menu of Chinese-inspired cocktails using ingredients such as osmanthus honey, jasmine tea, Szechuan pepper, tangerine, and goji berry to name a few.
Mott 32 will be soft open from 7-25 March 2014 for dinner and lunch from March 18 onwards.
Mott 32, B/F, Standard Chartered Building, 4 Des Voeux Road, Central, +852 2885 8688, www.mott32.com