Three plump Gulf shrimp in a silky wheat starch wrapper with hints of ginger and bamboo pith. The Mott 32 technique keeps the shrimp tender and the wrapper translucent.
Tips from diners
Compare this to har gow at other dim sum places - you'll notice Chef Lee's sourcing makes a difference
A delicate wrapper filled with fresh shrimp paste, topped with bright orange crab roe that pops on your tongue. Sweet, briny, refined.
Tips from diners
This changes based on crab season availability - ask if they have the best version today
A well-known dim sum - an Iberico pork siu mai topped with a warm quail egg that oozes when you bite, finished with shaved black truffle. One of the most talked-about dumplings in Hong Kong.
Tips from diners
Eat this first while the quail egg is still warm - the runny yolk is essential to the dish
A silky white dumpling filled with tender scallop meat, topped with a whole baby scallop. Sea-sweet, delicate, requires proper technique to execute.
Tips from diners
This is only available when scallops are fresh - if not on the cart, ask the server if they have it in the kitchen
Half a duck with lacquered skin that crackles, served with thin pancakes, scallions, and house plum sauce. They claim to have Hong Kong's best version - it's a bold claim they back up.
Tips from diners
Order this and then visit Spring Moon next week - both are Michelin-recognized but very different approaches
Chef Lee Man Sing trained under the masters at Man Wah before opening Mott 32 in a bank basement in Central. The signature Iberico siu mai with quail egg won rave reviews and established the concept of premium dim sum pricing. Global sourcing with classical Cantonese technique.
Go for lunch Tuesday through Friday when they have the full dim sum selection from the cart. Dim sum is limited on weekends.
The location is in a bank basement but don't let that deter you - the wine list and plating are refined. It's a hidden gem feeling.
Book a table of 2-4 people - it's easier to get a reservation than for larger groups, and you can order a wide variety
Chef Lee Man Sing trained under the masters at Man Wah. If you eat here, you're getting his refined approach at a slightly lower price point than Man Wah.
Page last updated: