In Mott 32, the turkey is a free range turkey sourced from Northern China, near Beijing. The turkey is cooked in three ways which is similar to Peking duck. The turkey is marinated in a secret sauce made in house, which is a deep brown thick sauce that tastes sweet, garlicky and slightly spicy.
The first way to savour the turkey is just like how you have the peking duck, ie. with pancakes, spring onions, cucumbers and three complimenting sauces - secret sauce, garlic sauce and plum sauce. The pancakes was excellently made, very thin and translucent but strong enough to resist breaking.
Two portions of turkey were given which is enough to feed 6 or more. For some reason, only white meat was served in here. The turkey skin was quite crispy but I would love it crispier. The meat was very lean and was quite dry in texture. It was also lacking flavour itself so the complimenting sauces were definitely needed. The plum sauce was absolutely gorgeous! It was sweet, aromatic, refreshing and greatly accentuated the natural flavour of the turkey without overpowering it. I actually reckon the plum sauce is a better pair than the traditional cranberry sauce as it tends to be rather sweet in taste.
The second turkey dish was a turkey salad served with papaya, melon, dragon fruit and sesame sprinkles. The dish was beautifully presented like the Chinese dish 'Lo Hey' (撈起), a festive food symbolises good will for business. The salad was lovely as the fruits were very fresh and sweet in taste but the turkey portion was slightly insufficient. I also love the crunchy sesame that added nice texture to the salad. Overall the salad was a very summery salad to enjoy.
Our third turkey dish is a stir fried turkey dish served with iced cabbage. The aromatic dish was savoury and delightful to enjoy especially with the iced cabbage.
這個烤火雞三重奏的特色，在於將只會出現在西方慶祝節日的烤火雞用上傳統中菜的烹調模式來製作，使大家能感受到不一樣的滋味。正因卅二公館的北京烤鴨向來馳名，深信這道【烤火雞三重奏】的吸引程度很耀目。
首先，當然就是要先品嚐一下即叫即烤的美味
可是，此時又考起我了，因醬汁也有三款可選，有清新酸甜的紅莓檸檬汁、蒜味香濃的香蒜汁及師傳特製的秘製醬汁，各具特色。小弟思想較為傳統，喜歡那個秘製醬汁，與吃烤鴨的甜麵醬味道相似，但更為惹味，吃得出香脆的外皮及嫩滑的火雞肉，首先來一個好開始。
接著第二道是【錦繡火雞絲沙律】，感覺有點像中國人新年時的「撈起」，各式各樣的材料掛得整整齊齊，吃前將所有材料一起拌勻，正因用上多款新鮮生果來製作，所以正好用來中和一下膩滯的感覺。材料都相當豐富，有木瓜、火龍果、哈密瓜、香蔥、紅辣椒、腰果、火雞肉及花生醬，色彩繽紛，最意想不到的是火雞肉的嫩滑與不同生果的質感都很合襯，加入腰果粒後，更豐富了層次。
最後一道是【馬蹄炒火雞鬆生菜包】，將剩餘的火雞切粒炒成鬆，再加入馬蹄及冬菇等配料，以大大片的生菜包著來吃，輕爽惹味，以這道作結，實在非常滿足。
除了烤火雞三重奏外，當然少不了其他美味的食物了，蜜汁頂級西班牙黑毛豬叉燒是必吃的，但原來【脆皮燒腩仔】同樣可口，切成骰仔般，由上面的香脆至中間的甘香嫩滑到最下的咸香惹味，完美的演繹了一件好吃的燒腩仔典範。
今次點了【蟹肉魚子醬小籠包】，鐘鼎型的頂部置有黑漆漆有光澤的魚子醬，一口咬下，湯汁豐盈，又很鮮味。
再來就要點小炒，先來個【銀杏馬蹄炒蘆筍】，十分清新又爽脆，每樣材料的爽脆度竟是相當一致。再來就是【XO 醬花甲小炒皇】，我也是第一次身處高級餐廳享用小炒皇，味道及鑊氣竟然不下於大排檔，鮮味又惹味。
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This was a refreshing blend of tea and passionfruit.
Each dumpling was bursting with soup and the filling was tasty and hot with lovely caviar on top.
The siu mai had to be eaten quickly before the quail egg yolk got cooked.
The crispy buns had a delicate top with delicious sweet pork filling in the middle.
Each piece was crispy and delicious
After trying it, I definitely fell in love with it because the pork was soft and the surface with a little bit crispy and charred with a divine sweet coating
To finish off, we had vegetables which were a crunchy mix of asparagus and waterchestnuts
位處中環渣打銀行地庫，沿扶手電梯緩緩往下，眼前景象，原來別有洞天！
第一眼給我的感覺，可以用四個字去形容：「紙醉金迷」！
欣賞過Mott 32的外觀後，是時侯認真品嚐一下它的內涵！
茶款選擇頗多，茶芥價格由HKD25/位 - HKD120/位不等，而我們就選擇了人蔘烏龍！
鱈魚豆苗餃HKD75/3件
Mott 32 is actually a Chinese restaurant which is why it is funky serving turkey as a special dish for Thanksgiving and Christmas so people can break the traditional and still have Turkey while having Asian food!
The Free Range BBQ Roasted Turkey menu is available now priced at HKD1,680 to be booked in advanced.
The second style Turkey salad is a combination of papaya, dragon fruit, melon, scallion, red pepper, cashew nuts and a sweet peanut sauce to be mixed at the table.
The last style is Minced Turkey served with Water Chestnut, Mushroom and Bamboo shoots to be eaten on a fresh, crisp lettuce cup.
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Then it's the roast pork belly. Crispy crackling, melt-in-the-mouth meat, perfectly seasoned. Bite-size delights. And then some. The fatty, creamy, wobbly stewed lard-on-flesh was flanked by a few verdant crunchy broccoli and topped with crispy sliver-thin slices of radish? (whatever it was, it was brushed aside pretty quickly), and the tower fell apart at the slightest prod of a fork, it was THAT good. The skin was cooked so that the texture was almost collagenous and didn't taste greasy at all. The meat put me in a stupour. So yum.
Then the Peking duck which I had requested the day before. Despite the duck being decently sized, there was surprisingly fewer slices of skin or meat that I had expected. I could have taken the carcass home and done some serious damage to it with my fingers. The wafer-thin wraps came in a steam basket and was individually layered with paper so they won't stick. The condiments were lovely, especially the sweet, dark sauce that replaced the regular hoisin sauce in other restaurants, it was almost like a sweet aged balsamic vinegar. Needless to say, everyone dived in before I could whip out my phone for a shot.
There were also dim sums such as wagyu beef puff, prawn/crab roe/pork siu mai, har gau, a clay pot of cod with potato and chilli, and a dish of stir fried string beans. All very nice, some using expensive ingredients, but for me dim sum should make a good honest meal without having to sell your kidney. But admittedly, it was all well executed. Kudos to the chef(s) toiling in the kitchen to make everything so perfect.
很有格調的裝修, 雖然真的暗了一點.
蜜汁叉燒-鬆軟! 半肥瘦適中, 有少少燒焦的表面, 很香
炸墨魚-香口, 份量不多
川味田雞-轉眼已被清碟, 很好味, 沒有腥味
最後, 8個人, 約$5000蚊, 開左兩支白酒
點了澳洲和牛千絲酥, 可能調味略濃，並不太吃到和牛的香味 ，要扣分 6/10
魚子醬小龍包, 見很多食客推介, 果然十分鮮味, 一口咬下有濃濃的肉汁混著魚子醬香味，不錯 8/10
黑豚肉松露鵪鶉蛋燒賣，不俗，配搭很特别也好味 7.5/10
吃完幾款點心，想叫多様特色小菜, 左揀右揀挑了推薦菜之一頂級西班牙黑毛豬叉燒，食落口感比一般叉燒鬆軟, 友人説豬肉味的確比一般叉燒要濃 7/10
最後我最愛的甜品環節，order了烏龍茶雪糕，個人覺得不錯，雪糕內透著淡淡清香的茶味 8/10
小女平日對蘿蔔酥都不大感興趣，但這次讓我改觀了！酥皮鬆化而不膩，和牛腍且以黑椒汁配搭，讓人感到很溫暖幸福哈哈哈~
限量供應！我們下單時得知只剩4份，趕緊留了一份，果真沒令人失望！不能以一般叉燒看待;用的料子就是不一樣。肉質軟滑，蜜汁香甜但不搶，恰到好處。肥廋剛好，惟叉燒邊屬中上吧。雖然價值近乎$300，但很值得一試，祝大家好運。
這個嘛，很一般。魚子醬不知是否用料不宜，味道....就是沒有。剩下比一般小籠包還清淡的味道。
這燒賣賣相和口感不錯，裡面的鵪鶉蛋還有點流心~~配搭黑松露味道更昇華了，令我聯想起black truffles with 64 degrees soft poached eggs 
很少吃到斑片作ham的腸粉，清幽的魚香跟黑松露，挺特別的。
公關好友 C 小姐邀約聚舊，也實在很久沒有見過她喇，對上一次已經是一年前「五味樂緣」訪問 肥媽 的那一天，也要很多謝 C 小姐當天的幫忙！(雖然 C 不懂看中文及這篇文，但我已親口謝了她㖿 ^^)
這天中午來到是坐無虛席，此餐廳的特色是外材中用，用的食材都是外地優質材料。「脆皮燒腩仔」$210
C 很喜歡吃香口的東西。它用了西班牙黑毛豬做成燒腩仔，表皮新鮮熱辣脆卜卜，肉有「冰燒三層肉」的感覺，肥瘦相間，惦啊，雖然價錢不算便宜也值得一試！
半肥瘦叉一向是朕所好，這項叉燒肉質軟腍，蜜味很重，一咬肉及焦香突出，「坦擺梳」，真係叉燒界的張家輝，冇得輸！
「黑豚肉松露鵪鶉蛋燒賣」$60
有三重口感，黑豚肉包有流心鵪鷮蛋，再加上面頭的松露香，我會一口放它入口任由食材的優點盡情爆發。
「脆皮西班牙黑毛豬叉燒包」$60
新鮮熱辣出爐，墨西哥包皮，滋味程度也不用多說了吧？！我與公關小姐搶著吃第三件呢。。。
很邪悪的一道菜！它聰明在用了南瓜代替部份鹹蛋黃，減低了油膩度，香口得來也吃得更健康。
「澳洲和牛千絲酥」 $70
似是蘿蔔絲酥餅的 friend，內裡面都多肉汁，外酥與內軟它都有做到。
五花腩經過慢煮十二小時，用刀輕輕一切，肉就輕易地分離了。
吃起上來，沒有我想像中的肥膩，這個廚師值得一讚，不會吃到滿咀油，用來送白飯最好。
下次我來晚餐，我也會想吃這個！
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