影片
港鐵中環站 K 出口, 步行約2分鐘
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電話號碼
28858688
開飯介紹
環境優雅舒適的中菜館。推介以蘋果木燒的北京片皮鴨，需要早一日預訂。
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營業時間
今日營業
12:00 - 15:00
18:00 - 00:00
星期一至日
12:00 - 15:00
18:00 - 00:00
*Lunch Last Order: 14:30
Dinner Last Order : 23:00
以上資料只供參考, 請與餐廳確認詳情
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喺中環核心位置渣打銀行大廈內咁多年，除咗靚裝之外，食物做得好都係卅二公館可以䇄立多年的原因。佢哋個蜜汁頂級西班牙黑毛豬叉燒真係冇得輸，我覺得佢好可能係香港最好食嘅叉燒。$350 每天限量供應42天飼養北京片皮鴨(蘋果木燒）亦都做得好唔錯，個皮片得好薄亦燒得好脆，就算有啲係皮連肉嘅位置啲肉都唔會太肥，唔似出面有一啲酒樓咁樣。美中不足之處就係白色嘅中式pancake (I would call it crepe)最頂嗰幾塊係凍嘅，應該係個蒸籠設計有問題，冇隔咗到啲冷氣。每天限量供應，$980，最好1天前預訂。加$160便可以2食。黑豚肉松露鵪鶉蛋燒賣有驚喜，入面係流心蛋。脆皮翡翠鮮蝦腸粉 黑魚子翡翠帶子餃中式甜品拼盤有好精緻的盛器，有啲似文華，參照古時候丫環把點心帶到女主人面前的那一種。- 綠茶紅豆糕好食，又唔太甜，its texture is in between mousse and cake. 不過只食到綠茶味，欠紅豆味- 山楂卷做得好出色，平時其他地方只有懷舊芝麻卷，而呢度嘅山楂卷嘅山楂味好出，酸甜度適中，食完肥美嘅片皮鴨食番呢個好正，balance 番- 香芒椰汁糯米卷係呢餐最西化嘅菜式，芒果亦很甜
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食品質素低 服務質素低! ◎烤鴨 提早一個月訂了片皮鴨店表示到店前一小時要致電 提醒 結果是即使早了一小時致電 到店後仍要等50分鐘才有!跟 侍應反映已等很久,被無視! 一隻鴨連加-$825 結果賣相美但體積超細,肉質略鞋又沒鴨香! 蜜汁西班牙黑毛豬叉燒 另一招牌叉燒不夠肥美就算了,而且過鹹份量極細的炒菜 味道正常水平 甜點 完全不行,糖水死甜,芒果糯米糍超乾身,用料尤如下價酒樓 環境: 全晚只有環境值得一讚服務：不像一家高級餐廳只提供茶餐廳等級水平落單上菜其餘免問
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又唔係想像中貴夾唔飽食裝修。叉燒好食，蜜汁好多肉質鬆嫩。烤鴨超級抵食。。。應該係物有所值。雖然都要九百幾蚊一隻，但係真係全隻鴨俾晒你。片完隻鴨啲皮，佢會問你要唔要鴨鬆，鴨殼，定係爆炒。避風塘銀鱈魚。炸得剛剛好。個皮好脆，但係裏面啲肉仍然係好嫰好多汁。本身對佢有偏見。覺得都係呃人。黑鼆鼆嘅裝修，令傳統思想嘅我一入到去就覺得唔係比本地人食嘅餐廳。 食完之後完全改變我嘅睇法真材實料唔怪之得喺呢個市道星期一仲係爆場。至於服務亦都唔錯。對的時間做對的事。Ps: 廁所乾淨。
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第一次黎試，片皮鴨要預約，果然好好食，啲皮入口即溶，好正。之後，叫咗避風塘銀鱈魚、蟹肉粉絲煲、燒賣同埋小籠包。避風塘銀鱈魚超好食，魚外脆內嫩，又唔容易散，好正。小籠包抵食，好多湯汁，好正。但係蟹肉粉絲煲同埋燒賣就比較一般，可以不叫。整體好食，但價格偏貴。
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We had an absolutely delightful Monday lunch at Mott 32! As one of the most renowned Chinese restaurant brands in the world, Mott 32 is consistently recognized for its exceptional interior design, signature cocktails, and cuisine. It's a true gem in the culinary scene.One aspect that sets Mott 32 apart is their dedication to sustainability. We were pleased to learn that they are one of the pioneers in offering plant-based alternatives in Chinese fine dining. It's refreshing to see a restaurant that not only excels in taste but also places importance on ethical dining choices.Now, let's get to the highlight of our experience—the food! We indulged in a variety of delectable dishes, including the daily double boiled soup, which was a comforting and flavorsome start to our meal. The deep-fried black cod with golden garlic and chili (避風塘銀雪魚) was a true standout, perfectly crispy on the outside and tender on the inside, with a delightful balance of garlic and chili flavors.The crispy free-range chicken laced with Maotai (香脆茅台雞) was a culinary masterpiece. The chicken had a satisfying crunch, and the infusion of Maotai added a unique and aromatic touch. It was a dish that delighted our taste buds in every bite.We also savored the wok-fried kale with dried shrimp, minced pork, and belacam sauce (馬拉盞蝦乾黑豚肉碎芥蘭煲). The combination of flavors and textures was superb, with the dried shrimp and minced pork complementing the freshness of the kale. It was a perfect balance of savory and umami.Throughout our meal, the servers demonstrated attentiveness and a strong work ethic. Donna, in particular, stood out with her exceptional service. She went above and beyond to ensure our dining experience was memorable and enjoyable. It's heartening to see a young server like Donna who possesses such professionalism and dedication. She truly changed our perception of the younger generation of servers and exemplified the importance of proper training.Having Donna attend to our table was an absolute pleasure. We left Mott 32 feeling not only satisfied with the incredible food but also impressed by the overall experience. Thank you to the entire team at Mott 32 for creating a dining experience that exceeded our expectations. We look forward to returning soon!
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