Sustainability has been at the heart of Mott 32 since its opening, with the ethical sourcing of sustainable ingredients forming the foundation of its culinary ethos. Now, the award-winning Cantonese restaurant is setting a new standard for fine-dining in Hong Kong with the launch of its plant-based classic menu including adapted versions of many of Mott 32’s classics.
A testament to Maximal Concepts’ pioneering spirit and commitment to sustainability, the new menu features eleven dishes that are the result of months of careful development by Group Executive Chef Lee Man-Sing and group co-founders Malcolm Wood, Xuan Mu and Matt Reid in their R&D kitchen. Once fully launched at Mott 32 Hong Kong, Chef Lee will train all of the culinary teams across the global Mott 32 locations, to roll out the menu throughout.
Seeking to push culinary boundaries using only plants and meat alternatives, the team have carefully applied traditional Chinese cooking techniques to recreate Mott 32’s signature dishes and customer favourites. This includes flavourful Shanghainese Soup Dumplings made with Minced “Pork” and Tofu, as well as the restaurant’s Signature Smoked “Cod” – two long-standing favourites of Mott 32 customers, which taste imperceptibly different to their original iterations.
Sustainability has been a key pillar of Maximal Concepts since its inception. In their 2017 documentary “A Plastic Ocean,” founders Malcolm Wood and Matt Reid highlighted the detrimental effect that human addiction to single-use plastic has on the environment. Now, their upcoming environmental feature film, “The Last Glaciers” will showcase climate change in effect through journeys across the world’s most iconic mountain ranges and glaciers. Mott 32’s new plant-based menu puts the learnings of these documentaries into practice, showing how a heightened awareness of our consumption habits can combat climate change and protect the environment.
Malcom Wood, co-founder of Maximal Concepts and United Nations Climate Change Ambassador states: “Hospitality and sustainability have both always been my passions, and we have always strived to make sure that our restaurants lead the way in terms of innovation. The new plant-based menu at Mott 32 is one of the first Chinese fine-dining destinations to marry true Cantonese cooking techniques with a more sustainable approach to eating and is the next step in Maximal Concepts’ drive to continue to raise awareness in this space.”
The plant-based classic menu will be available at Mott 32 Hong Kong from January 2021. It will be offered as a stand-alone menu alongside Mott 32’s a la carte menus, signature dishes, and craft cocktails. The menu includes:
Shanghainese Soup Dumplings, Minced “Pork”, Tofu
Signature Peking “Duck”, Crispy Tofu Skin, Pickled Cucumber, Chinese Pancakes
Shredded “Chicken,” Mung Bean Noodles, Cucumber, Crispy Youtiao, Sesame Sauce, Chili Oil
Chili Termite Mushroom, Wood Ear Fungus
Crispy “Eel,” Fried Shredded Mushroom, French Green Beans, Sesame
Salt & Pepper “Squid,” Coconut Meat, Crispy Baby Corn
Wok-Fried Lotus Rootlet, Shredded “Pork”, Green Bell Pepper
Stir-Fried “Beef,” Okra, Bamboo Shoot, Chili
Sweet & Sour “Pork,” Red Dragon Fruit, Crispy Sesame Rice Cracker
Signature Smoked “Cod”
Crispy “Chicken,” Szechuan Red Peppercorns, Dried Chili, Cashew Nuts
Wok-Fried Flat Rice Noodle, “Beef,” Bean Sprouts, Soya Sauce
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