Friday, May 16, 2014

Hong Kong Eats: Mott 32

...and I saved the best for last.  Our very first meal in Hong Kong for this trip ended up to be the very best.  And instead of blabbing endlessly, I will just let the pictures do the talking.  Look on and get ready for some food porn!

Australian Wagyu Beef Puff

Innards of the Australian Wagyu Beef Puff
Kurobota Pork, Soft Quail Egg, Black Truffle Siu Mai

Look at the whole quail egg inside the siu mai!
Signature Crispy Sugar Coated BBQ Spanish Teruel Pork Bun

Innards of the BBQ Pork Bun
Kurobota Pork, Crab and Caviar Shanghainese Soup Dumplings

Honey Glazed BBQ Spanish Teruel Pork Cheung Fun

Sliced Garoupa, Black Truffle Cheung Fun

Wok Fried Kale, Dried Shrimp, Minced Pork, Shrimp Paste

Seafood Crispy Noodle

Suckling Pig

Casserole of Baby Napa Cabbage, Pork Belly, Garlic

Barbecue Prime Iberico Pork with Yellow Mountain Honey

It usually takes a lot for a restaurant to satisfy the discerning tastes of everyone in our family, but Mott 32 managed to do just that.  And not just satisfy, we were blown away!  Every single dish served that meal was oh so delicious!  And among all the dishes, two were standouts:  First, the quail egg with truffle siu mai.  Who would've thought that you CAN put an entire soft-boiled quail egg inside a siu mai, and that the truffle would compliment it so well?  Heaven.

Second is the BBQ Prime Iberico Pork with Honey.  OH. MY. GOSH.  Have you seen the marbling on the last photo?!  That must have been the BEST piece of pork that any one of us has ever tasted.  The meat was so tender and tasty, it was literally like eating marshmallows.  No exaggerations there.  Even my mom, who claims she never really did like char siu pork, says that she still dreams of this dish a few weeks after.  If you could only get one dish from Mott 32, then this is it.  Must.  Not.  Miss.  I will definitely be back the next time, and the next, and the next.  5 out of 5 stars!

Mott 32 is at Standard Chartered Building, 4-4a Des Voeux Road, Central, Hong Kong.

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