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2014-04-06
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Visiting new restaurants is always risky business - it's exciting, but at the same, you never know if you're going to get the same culinary experience as if you just went to your tried-and-tested old favourites. There's nothing worse than building up all this anticipation -- and then having it end on a flat note.Thankfully, Mott 32 did not disappoint, and our excitement culminated into a great meal.We ordered a number of dim-sum, and some a la carte dishes (mainly vegetables) to share amongst ou
Thankfully, Mott 32 did not disappoint, and our excitement culminated into a great meal.
We ordered a number of dim-sum, and some a la carte dishes (mainly vegetables) to share amongst our group.
These included:
Black Cod, Snow Pea Leaf Sprouts Dumplings ($25/ piece): this was overall a very well balanced dumpling. Taste-wise, the "fishiness" of the cod was offset with some grated ginger and the proportion of cod to leaf sprouts allowed both to feature prominently. I was most impressed that the leaf sprouts used were the "jade" (翡翠苗）variety, versus the usual kind (豆苗), which provided additional sweetness and crunch.
South Australian Scallop, Pork Siu Mai ($21/piece): I'm not a big fan of siu mai generally, but was interested in ordering these because Mott 32 provides, as with their Har Gows, a few versions for diners to choose (including one with Kurobata Pork, Quail Egg and Black Truffle). This was a good rendition of a classic combination, and the scallop was juicy and fresh.
Signature Crispy Sugar Coated BBQ Spanish Teruel Pork Bun ($15/ piece): this was definitely one of the highlights of the meal, and very well executed. The sugary topping was thin and crispy, while the bun itself was soft whilst retaining some chewiness. There was also a good amount of sweet BBQ pork feeling. To provide an idea of how good this was: my baby nephew, who was originally upset when his dad had to leave the table for a few minutes, quickly forgot about him after having a taste of this!
Australian Wagyu Beef Puff ($70/ 3 pieces): I ordered this to see how it would compare to Man Wah's version, which in my view, is one of the uncontested bests. I was pleasantly surprised. The filling tasted very similar to that of Man Wah's, although Man Wah's does contain larger beef chunks. The pastry was quite different though - whilst Man Wah's is more thin, strand-like, with very distinct layers, the version here is thicker and more like a short-crust pastry. It worked though - and was a nice crisp vessel to absorb and transport the juices of the filling.
Prawn, Crispy Rice Paper ($80/serving): this was another popular dish of the afternoon. Basically, prawn filling was wrapped in crispy rice paper, fried and then coated with a layer of rice flour. I felt it was a great play on textures: the rice flour was thin and smooth and a sharp contrast from the crispy and chewy prawn filling.
Burnt Coconut Chinese Pancake ($55/ serving): this dessert is not commonly served in other Chinese restaurants, and was one of the dishes that caught my eye when perusing the restaurant's menu online. You can't see much from the picture, but what this is, is desiccated coconut, sugar and crushed peanuts wrapped inside sticky glutinous rice flour, and then fried. I'm a large fan of chewy, sweet things, so I'm perhaps a bit biased - but there was general consensus around the table that the filling was appropriately flavoured (not too sweet) and also blended well with the mochi.
We also ordered a few vegetables and a rice to share. I particularly liked the Sauteed Asparagus , Water Chestnut, Gingko Nuts ($160/ serving). The asparagus was extremely fresh and the water chestnuts were crunchy without any inedible (overly fibrous) parts.
Service at Mott 32 was also friendly and efficient. The waiters were knowledgable of the menu and willing and able to make good recommendations. Overall, the meal for the five of us came to around $2,200. Considering the setting and quality of food, this seemed very reasonable.Am I excited about my next visit? Definitely - just this time, I won't be excited because I'm heading towards the unknown, but rather, because I know exactly what I'll be getting!
张贴
