If one of your New Year’s resolutions was to be more mindful of what you’re putting into your body, Mott 32 joins the ranks of Hong Kong restaurants offering plant-based cuisine.
It’s a new year and that means a new start of sorts. Sure, the flipping of the pages on a calendar won’t help the multiple predicaments the world is in – and there are a few daunting ones at the moment – but what the transition of one year to another does offer is a chance for self-reflection and change.
If you, like many, have decided that you need to pay closer attention to what you’re consuming, especially when it comes to meat and processed foods, then you’re in luck. Many restaurants now offer selections that range from vegetarian and plant-based through to raw and vegan and now one of the city’s most popular contemporary Chinese joints is getting in on the action.
Sustainability has been at the heart of Maximal Concepts’ Mott 32 since its opening, and now the award-winning Cantonese restaurant in Central Hong Kong is setting a new standard for fine-dining in the city with the launch of its plant-based menu, which includes adapted versions of Mott 32 classics.
A testament to Maximal Concepts’ pioneering spirit and commitment to sustainability, the new menu features eleven dishes that are the result of months of careful development by group executive chef Lee Man-Sing and group co-founders Malcolm Wood, Xuan Mu, and Matt Reid in the group’s R&D kitchen. Once fully launched at Mott 32 Hong Kong, chef Lee will train the culinary teams of Mott 32 locations in Vegas, Vancouver, and Singapore.
Seeking to push culinary boundaries using only plants and meat alternatives, the team has carefully applied traditional Chinese cooking techniques to recreate Mott 32’s signature dishes and customer favourites. These include flavourful Shanghainese soup dumplings made with minced “pork” and tofu; Peking “duck” with crispy tofu skin, pickled cucumber, and Chinese pancake; shredded “chicken” with mung bean noodles, cucumber, crispy youtiao, sesame sauce, and chili oil; and wok-fried lotus rootlet, shredded “pork”, green bell pepper.
Sustainability has been a key pillar of Maximal Concepts since its inception. In their 2017 documentary A Plastic Ocean, founders Malcolm Wood and Matt Reid highlighted the detrimental effect that human addiction to single-use plastic has on the environment. Now, their upcoming environmental feature film, The Last Glaciers will showcase climate change in effect through journeys across the world’s most iconic mountain ranges and glaciers.
Mott 32’s new plant-based menu puts the learnings of these documentaries into practice, showing how a heightened awareness of our consumption habits can combat climate change and protect the environment. The plant-based classic menu will be available at Mott 32 Hong Kong from this month.
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