Review

On entering this newish arrival to Bangkok's Cantonese dining scene, you are greeted by a grand dry-aging fridge, packed full of local duck and only a few short steps away the applewood fired oven that produces one of the best of its kind duck dishes. This outpost of the Hong Kong flag ship takes its name from 32 Mott St. in New York, the location of the city's firsts Chinese convenience store, opened in 1891. Offering a modern take on traditional Cantonese cuisine given a twist in ingredients and presentation. Begin with dim sum of Shanghainese pork soup steamed dumplings or cheung fun steamed rice rolls of prawn, both skillfully executed. Or go modern with delicate siu mai with pork, soft quail egg and black truffle. A talented kitchen team focusses on ingredient provenance to ensure premium quality. Signatures are memorable, the Mott 32 cut of apple roasted Peking duck leading the charge, followed by a stellar barbecued pluma Iberico pork with yellow mountain honey. The drinks list includes signature cocktails, mottails and a sufficient wine list. One may also choose from an extensive range of teas, many premium options from China. Desserts include bird's nest and lotus seed creations, or sesame chocolate tart with lime, sea salt and pine nuts for a decadent finish.