Mott 32 introduces plant-based menu in Singapore

Mott 32 has recently introduced of a new plant-based menu, weekend set lunches, and refreshed a la carte menus.  

Following a launch of its first-ever plant-based menu in Mott 32 Hong Kong earlier this year, Mott 32 Singapore will be serving up nine plant-based dishes – a result of months of research and development by Mott 32’s co-founders and the culinary team. 

“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,” commented Malcolm Wood, co-founder of Maximal Concepts restaurant group and Mott 32.

Plant-based menu highlights

Cantonese-style wok-fried flat rice noodle, sliced “abalone”, bean sprouts, soya sauce (S$26++),

Signature smoked “cod” (S$45++) with fried fishless fillets tossed over high heat and smoked with apple wood. 

Crispy “chicken”, Szechuan red peppercorns, dried chilies, cashew nuts (from S$26++)

In addition to plant-based meats, the Singapore team showcases its culinary mastery by using natural ingredients that taste imperceptibly different to their original iterations. Chunky coconut flesh is used to replace squid in Mott 32’s plant-based rendition of salt & pepper “squid,” coconut meat, crispy baby corn (S$21++), while lion’s mane mushroom is used in the fragrant sweet & sour “pork,” red dragon fruit, crispy sesame rice cracker (S$32++) to replicate the chewy yet firm textures of pork. 

New weekend lunch set

The restaurant introduces two three-course weekend set lunch menus 

The first set (S$78++ per pax; minimum two pax) comprises a choice of starter between the crispy roasted pork belly or marinated jellyfish and cucumber, followed by a choice of dim sum or mains, which include the flaky Australian wagyu beef puff or roasted Australian lamb rack with Hunan chilli and black beans, before a tangy dessert of fresh mango, coconut, glutinous rice roll. 

Priced at S$98++ per pax (minimum two pax), the second set offers diners a selection of premium dishes, including the barbecue pluma Iberico pork, yellow mountain honey as starters, the warm and comforting ginseng, bamboo pith, black chicken soup or the tender sticky black cod, mustard yuzu sauce as choice of mains, and the soy ice cream, fresh strawberries for dessert.

Refreshed a la carte menu

There over 20 new dishes on Mott 32’s refreshed a la carte menu, available daily for both lunch and dinner.  New creations include Pacific lobster (S$20++ per 100g) served three ways: with superior stock and ee fu noodles, steamed with minced garlic, or steamed with Chinese wine and egg white, and end the meal with Mott 32’s new dessert, the nourishing double boiled imperial bird’s nest & fresh milk in coconut (S$86++). 

Back by popular demand, star dishes from the restaurant’s exclusive Autumn/Winter 2020 menu will now be made available on the regular a la carte menu as well. They include the Shunde style pan-fried free-range chicken in sand ginger (S$32++), a hearty communal dish from the food capital of Guangzhou, the delightful wok-fried glutinous rice (S$36++), a nostalgic dish studded with diced preserved sausage, waxed pork, mushrooms, sakura shrimps, and crispy taro, as well as the moreish lamb rack (S$68++ per pax), served either with Hunan chilli and black beans, or pan-seared with black pepper. 

Mott 32 is open daily from 11.30am to 3.30pm for lunch, and 5.00pm to 11.00pm for dinner. For reservations, call 6688 9922 

Photos credit: Marina Bay Sands