MOTT 32

1161 W Georgia Street, Vancouver

Tel: (604) 979-8886

Web: https://www.mott32.com/vancouver/

Instagram @mott32van

Advice: Advance reservations suggested.

With it’s focus on Fine Dining Chinese cuisine, the dining room is stunning, with elegant booths, table seating and a couple private dining rooms. Mott 32 is named after 32 Mott Street in New York.

Hot & Sour Iberico Pork Shanghainese Soup Dumpling

Stir Fried Assorted Wild Mushrooms, Lettuce Cup, Black Truffle

Cedarcreek Platinum Pinot Noir Rose

To begin our dining adventure, Lynda and I enjoyed the Hot & Sour Iberico Pork Shanghainese Soup Dumpling which was beautifully presented. We then enjoyed the tasty Stir Fried Assorted Wild Mushrooms, Lettuce Cup, Black Truffle. These were both paired with the Cedarcreek Platinum Pinot Noir Rose (Okanagan) 2017 which was a perfect match suggested by Wine Director – Robert Stelmachuk.

Wok Fried Chinese Celery, Mixed Bell Pepper, Baby Dry Shrimp, Lotus Shoot, Housemade Xo Sauce, Superior Soup

J. Lohr Wildflower 2015

Our next dish was the light Wok Fried Chinese Celery, Mixed Bell Pepper, Baby Dry Shrimp, Lotus Shoot, Housemade Xo Sauce, Superior Soup; paired with the J. Lohr Wildflower 2015 wine.

Apple Wood Roasted Peking Duck “Signature Mott 32 cut”

duck skin with sugar

duck slices and the wrappers

The restaurant is known for its tableside carved Apple Wood Roasted Peking Duck “Signature Mott 32 cut” which is what we had enjoyed next, here the chef carved the duck into small slices, the skin was placed on a different plate and served with sugar for dipping; the duck slices were served up separately and we were served wrappers and sauce to make our own duck pillows making for an outstanding experience.

Signature Smoked Black Cod

Smoked Sage Cider

Wine Director – Robert Stelmachuk

The next dish that we had was the outstanding Signature Smoked Black Cod which was presented at the table with a lid to lift off and the smoke pouring out, this was a delicious dish and one of my favourites. It was paired for me with a Smoked Sage Cider from Fraser Valley Cider Company and it was perfectly matched for flavour. Robert served Lynda a special wine by the glass using the Coravin wine pour.

Wok Fried Broccoli, Ginkgo, Bean Curd, Red Dates

Next was the Wok Fried Broccoli, Ginkgo, Bean Curd, Red Dates another delicious dish.

Soy Ice Cream, Fresh Strawberries

Black Sesame Sphere, Small Kumquat Bites & Tofu

For dessert, we both enjoyed Pastry Chef Fumiko Moreton’s Soy Ice Cream, Fresh Strawberries; along with the Black Sesame Sphere, Small Kumquat Bites & Tofu.

They offer daily dim sum as well which I am looking forward to experiencing on my next visit. Take your foodie friends, and truly enjoy the wonderful food, wine and experience of this gem.

Review by: Richard Wolak