Mott 32, the Bangkok branch of the beloved Hong Kong restaurant at The Standard Hotel, is absolutely one of the hottest tickets in town. Famed for its long queues to get in, Mott 32 is known as the best Chinese restaurant in Bangkok. For good reason: its world-famous signature Peking duck is roasted over apple wood then carved via a patented technique designed to lock in maximum juiciness.

Luckily for us, our Bailliage managed to secure space for our very own unique Chaîne event which was attended by the capital’s most discerning gourmets.

Named after the New York City address that hosted the city’s very first Chinese business in 1891, Mott 32 specializes in tweaking traditional Chinese specialties into flavours familiar yet surprising.

Our wine pairing sought to achieve the same effect. Dim sum was accompanied with glasses of chilled champagne, triple-cooked Angus beef short ribs with a lively Beaujolais, the aforementioned Peking duck with Gevrey-Chambertin.

RECEPTION

Canapés
Nashi or HK Iced Tea
Rose Garden of Eden

MENU

Dim Sum
King prawn har gow
Soft quail egg siu mai, pork, black truffle
Scallop dumplings, spinach, caviar
Champagne Élise Déchannes ‘Essentielle’
Brut Nature NV

Appetisers
Barbecued pluma Iberico pork, Yellow Mountain honey
Fried squid, crispy baby corn, salt, pepper
Cold free-range chicken, coriander, celery, black truffle
Marinated cucumber, garlic vinegar
Chablis Grand Cru ‘Les Vaudesirs’ 2018
Domaine Long-Depaquit - Albert Bichot

Barbecue
Apple wood roasted 42-days Peking duck
‘Signature Mott 32 Cut’
Gevrey-Chambertin 2019 - Marchand Tawse

Soup
Hot and sour soup, assorted seafood

Main Course
Garoupa fillet steamed with soy sauce
wok-fried kale, dried shrimp
minced pork, shrimp paste
Meursault 1er Cru ‘Les Genevrières’ 2020
Benjamin Leroux

Crispy triple-cooked Angus beef short rib, chilli
Wok-fried Hong Kong baby choy sum, garlic
Crab meat fried rice, flying fish roe, chives
Fleurie 2018
Domaine Lafarge Vial, Beaujolais

Dessert
Almond and chocolate, Oolong tea ‘Xiao Long Bao’
Sesame chocolate tart, lime and sea salt, pine nuts

Coffee, tea
Petits fours

The result? A meal that surprised yet enthused diners. They talked into the night well past the final course of oolong tea “xiao long baos” and slices of sesame chocolate tart. The cups of tea were served piping hot of course!

Chawadee Nualkhir
Vice-Conseiller Gastronomique