Mott 32, an international top Chinese restaurant, finally opened its second branch in Canada in Toronto this summer, following its opening in Vancouver. The restaurant is from Hong Kong, with Cantonese Chinese cuisine as its backbone, incorporating modern Chinese cuisine style. The executive chef of 32 Mansion, Li Wenxing, has even been awarded one Michelin star. With this honor, 32 Mansion has been established in Singapore, Las Vegas, Dubai and other places, and has become one of the top Chinese restaurants in each city. The newly opened Toronto 32 Mansion has three floors. The interior is decorated in a luxurious classical style with copper and gold tones, and the gray concrete walls are decorated with calligraphy of Song Dynasty poems. The overall decoration is very charming.
Creative Dim Sum Feast
That night, we tasted eight exquisite dishes from the 32nd Mansion, including appetizers, various dim sum, the famous preserved duck, honey-glazed barbecued pork and exquisite stir-fried dishes. The dinner started with a dish of grapefruit and cucumber. The hand-slapped cucumber is seasoned with minced garlic and sesame oil, and infused with the fresh aroma of grapefruit, allowing the multiple layers of flavors to intertwine on the tongue, whetting your appetite. Next served was the famous honey-glazed barbecued pork, which is also one of the signature dishes of the 32nd Mansion. The barbecued pork is made from two loin fillets from the shoulder and neck of Spanish black pig, and is extremely precious. During the roasting process, the sweet flavor of honey seeps into the meat, making the barbecued pork crispy on the outside and tender on the inside, sweet and delicious. No wonder it is the restaurant's limited daily dish.
For dim sum, the chef especially recommended three of the restaurant’s creative creations for us to try. The first dish to appear was the Kurobuta pork, truffle and quail egg siu mai, the aroma of truffles was so tempting that it made one salivate. When you take a bite, the quail egg yolk slowly overflows, and the dense and rich taste spreads in your mouth, fully demonstrating the chef's precise control of the heat. Next, we tasted the hot and sour dumplings, which had an orange-red skin and looked very attractive. With a light bite, the soup of the filling overflows. After being dipped in vinegar, the spicy, sour and fragrant taste instantly blooms on the tip of the tongue, with rich layers that are endless aftertaste. Then, the waiter served us wild mushroom spring rolls. The spring rolls have a golden and crispy crust, and the filling is made with different varieties of wild mushrooms, full of rich wild mushroom aroma, which is a real surprise.
Signature Applewood Grilled Peking Duck
Next up is the highlight of the 32nd Mansion: Peking Duck. The ducks come from local Ontario farms and are raised specifically for the culinary needs of the feeding hall. The traditional breed of duck has thicker skin and richer meat, which becomes tender and juicy when cooked carefully. After being specially roasted, it exudes the smoky aroma of apple wood. The roast duck oven was also specially installed by the team. Chef Li Wenxing shared that 32 Mansion is currently the only restaurant in Toronto that uses an open stove. At the same time, the chef retains the duck head when processing the duck, further enhancing the unique flavor of the original. As the cooking process is complicated, reservations must be made at least one day in advance.
The Peking duck is cut on the spot by the staff at the table. The waiter first removes the most essential and crispy duck skin on both sides of the duck body, and then cuts the duck skin into bite-sized pieces. Dip it in brown sugar and it will taste sweeter and more delicious. The rest of the duck can be dipped in the secret sauce, topped with shredded cucumber and scallions, and then wrapped in the restaurant’s homemade pancakes. It is crispy, fragrant and not greasy, a match made in heaven.
As for the main course, the AAA premium beef tenderloin cubes with soy sauce won our favor with its quality. The beef tenderloin is made from AAA grade Canadian beef tenderloin, which is extremely tender and has a strong wok-fried flavor. Paired with king crab meat, scallop, egg white and flying fish roe fried rice, the flying fish roe bursts in your mouth, giving the fried rice a rich layered texture. A mouthful of fried rice paired with a bite of beef tenderloin will leave a lingering aftertaste.
A concept that incorporates Toronto’s unique characteristics
In addition to the eight dishes served that night, Chef Li Wenxing also recommended that readers try the restaurant’s signature dish, lobster mapo tofu. He shared that Toronto diners have a special liking for lobster, so he specially created this dish. Lobster Mapo Tofu uses top-quality fresh live lobsters, with plump and elastic meat, which complements the spicy and rich Mapo Tofu. It not only presents the deliciousness of lobster, but also showcases the spicy flavor of mapo tofu, the two intertwined to create a mouth-watering delicacy.
When asked what is special about the restaurant, from the dishes to the interior design, he shared with us: "Mott 32 was conceived to celebrate Hong Kong's unique traditions, just like its menu. This new Toronto location inherits the Mott 32 brand while incorporating its own unique DNA to create a unique venue.
The bar uses traditional Chinese craftsmanship and exquisite decoration materials as design embellishments, making the bar feel both high-end and intimate. The second floor features four private rooms, each showcasing a craft and art form derived from local Chinese history and culture. Ample wine storage, adjustable partitions and custom doors allow the second floor to instantly transform from an open dining room into a unique venue suitable for hosting large gatherings. The mural was designed to celebrate craftsmanship and community hard work, and cleverly incorporates boats that symbolize the first Chinese carpenter communities to come to Canada. "
