This Landmark Restaurant Ushered In a Culinary Transformation of Luxury, Modern Chinese Dining, and It’s Celebrating a Decade of Innovation

On the eve of Mott 32’s decade, we dive into the restaurant’s faultless culinary expansion from Hong Kong to the world.

In the heart of Hong Kong, where tradition and modernity coalesce in harmony, Mott 32 stands as a beacon of elevated Chinese cuisine that’s homed in the basement of an iconic building—everything that was here was not supposed to work, a cavernous basement location with no street visibility and difficult access—and yet it did, and it’s become part of the DNA of our city. It’s a destination-dining must that’s wowed guests and critics alike for the past decade. Indeed, since its inception in 2014, this establishment has captivated guests, gourmands, and editors alike, earning accolades for its innovative approach to Chinese culinary traditions and exquisite interior design. Mott 32 is not merely a restaurant; it is an experience that redefines the boundaries of Chinese cuisine with novel takes, an elevation of traditional recipes with a global perspective and modernisation that’s second to none.

Read the entire feature here at Robb Report Hong Kong

Editor's note: I genuinely love taking friends to or recommending international friends to pop by Mott 32 (and/or China Club but its a hassle to get a table there as I'm not a member!). When my gorgeous friend Fabrizia Caracciolo was briefly in town, she asked for recommendation for a final dinner somewhere before she jetted off. Part of Cabana magazine, I knew she'd enjoy the interiors of Mott 32 - just the visual, photogenic, Instagram-friendly space takes your breath away at first look. And she did. It's also where we take parents of friends when they come to Hong Kong, and its always fair game for celebrity sighting and voyeur vision on the who's who of society. Then there's the food. More on that at - well, my feature. So check it out! ;0)

Inside Jimmy’s Kitchen, the Return of a Legendary Hong Kong Restaurant

 

After its lengthy hiatus, the doors are open once again in this latest incarnation.

“Is the chicken Kiev still on the menu?”

Irrevocably, it is the first question on everyone’s mind when they step through into the newly returned Jimmy’s Kitchen. Be it the beef Wellington in Restaurant Gordon Ramsay in London’s Chelsea, the beef Stroganoff from the Russian Tea Room in New York, or the black cod miso at Nobu around the world, there are certain signature dishes associated with famed chefs and legendary locales that are symbiotically interlinked together.

Yes, the chicken supreme Kiev is still on the menu (and as good as memory serves). Jimmy’s chicken Madras returns in style, and the baked Alaska arrives with all the theatrics one has grown accustomed to. In fact, many of the famed fan favourites remain, as tampering with the leather-bound menu of Jimmy’s Kitchen would be sacrilege to the culinary gods and its discipled, long-time diners. Of course, there are new—and welcome—additions to the courses, but some things simply shouldn’t be tampered with.

Read the entire feature here at Robb Report Hong Kong.

First Look: Mott 32 Gets a New Stage to Shine On After Breathtaking Makeover: Hong Kong's photogenic restaurant

 Open at last, after a seemingly endless hiatus for a makeover that no one saw coming, the best-looking venue in town got a fascinating facelift.

If fine dining can be alluded to as high-performance art, well, then there is no better operatic stage for it in Hong Kong than Mott 32, especially after its latest revamp that’s bound to be the talk of the town this season.

Having undergone its first cosmetic makeover in nearly a decade, the restaurant has amped up the volume; take a bow, Joyce Wang Studio, and clear the mantle for yet another award. The overall experience from a design perspective alone overwhelms—it’s breathtaking.

Read the entire feature here at Robb Report Hong Kong. 

It’s all in the Name: Hong Kong Cuisine: Dining in Hong Kong

A fine dining concept hidden in arteries of mostly residential Happy Valley, you’ll find the hidden gem that’s celebrating local culture, one hot plate at a time.

Marking the famed restaurant’s 10 year anniversary, Hong Kong Cuisine has undergone a complete revamp led by its new chef, Silas Li.  In his previous incarnation, he was ‘the’ private chef to the city’s most notable names with over two decades of experience under his belt – well, under his apron strings, if we could just amend the adage for a more apt ring.   

Read the entire feature here at Robb Report Hong Kong