Cover Chef Lee Man Sing returns to Mott 32 Cebu
Chef Lee Man Sing returns to Mott 32 Cebu
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Experience Chinese gastronomy as acclaimed Chef Lee Man Sing returns to unveil an exclusive seasonal menu at Mott 32 Cebu, featuring locally inspired creations
There was a distinct quiet that settled over the dining room just before the master revealed his work. Sitting in the dimly lit alcoves of Mott 32 Cebu on Thursday, August 27, 2026, the anticipation was palpable. Guests from the metro and beyond had gathered for an intimate premier lunch that felt much more like a culinary masterclass. Chef Lee Man Sing, the group executive chef whose nearly 40 years of expertise defines the brand’s global footprint, briefly stepped out of his Hong Kong kitchens to command the pass right in NUSTAR. The occasion was an exclusive first look at his limited-time seasonal menu, which officially runs from September 1 to October 14, 2026.
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Above Chef Lee Man Sing’s seven-dish exclusive seasonal menu at Mott 32 Cebu
Chef Lee Man Sing’s seven-dish exclusive seasonal menu at Mott 32 Cebu
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Lee’s approach to Chinese gastronomy marries exceptional ingredients with his refined techniques. But what makes this specific collection at Mott 32 Cebu brilliant is its deliberate nod to the bold profiles favoured in the region. “Cebu is an exciting culinary destination, with diners who are passionate about culinary exploration, appreciative of exceptional ingredients and open to new interpretations of traditional cuisine. This menu reflects both my passion for Cantonese cooking and my desire to create flavours that resonate with guests here at Mott 32 Cebu, while staying true to the heritage of Chinese gastronomy,” says Lee.
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Above Steamed grouper with homemade yellow bell pepper sauce
Steamed grouper with homemade yellow bell pepper sauce
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Take the steamed grouper with homemade yellow bell pepper sauce, for instance. The pristine, flaky white flesh acts as a perfect canvas for a house-made sauce that has just the right kick of spiciness developed specifically for the local palate. It delivers a bright, measured heat that cuts through the delicate fish beautifully.
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Above Crab meat, eggplant, chili sauce and crispy rice noodles
Crab meat, eggplant, chili sauce and crispy rice noodles
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The crab meat, eggplant, chili sauce and crispy rice noodles is equally delightful. Velvety chunks of eggplant and generous, sweet lumps of crab are bound by a fiery, complex chilli sauce, offering an addictive, shattering crunch from the nest of rice noodles with every bite.
Above Salt and pepper mantis shrimp with roe
Salt and pepper mantis shrimp with roe
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The rest of the new menu transforms traditional Chinese luxury ingredients with meticulous precision. The salt and pepper mantis shrimp with roe brings a perfectly crisp, seasoned shell that gives way to sweet meat and the intense umami richness of the roe. Seafood lovers will definitely marvel at the cod fish with leek, shallot, scallion and soy sauce, which turned out to be the crowd favourite at the exclusive dinner. The fish melts effortlessly on the tongue, its buttery richness elevated by deeply savoury soy.
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Above Cod fish with leek, shallot, scallion and soy sauce
Cod fish with leek, shallot, scallion and soy sauce
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Unadulterated comfort arrives with the fish maw with glutinous rice and abalone sauce, where the gelatinous maw acts as a sponge for a slow-braised abalone reduction over sticky rice. This is contrasted by the smoky, aromatic depth of the grilled hand-shredded chicken with black truffle, where tender, charred strands of meat are laced with a beautifully intoxicating, earthy scent of truffle.
Above Fish maw with glutinous rice, abalone sauce
Above Osmanthus scrambled egg with dried scallop and crab meat
Fish maw with glutinous rice, abalone sauce
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To finish the savoury courses, the osmanthus scrambled egg with dried scallop and crab meat provides an elegant, cloud-like scramble studded with briny seafood. Tasting these exquisite creations proves exactly why Mott 32 Cebu remains a beacon of modern Chinese dining.
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Cebu is an exciting culinary destination, with diners who are passionate about culinary exploration, appreciative of exceptional ingredients and open to new interpretations of traditional cuisine
Lee’s return marks a significant milestone for Cebu’s landscape. Addressing the room, Udo Wittich, General Manager of Hotels, NUSTAR Resort Cebu, captured the sentiment perfectly: “For us at NUSTAR, this is exactly the kind of experience we want to bring to Cebu: something distinctive, internationally relevant and worth making a trip for.” He continues, “We want Mott 32 Cebu to be more than a place to dine. We want it to be a destination in itself, where our guests can experience something truly special.” This is precisely the calibre of dining that allows you to complete your Cebu journey at NUSTAR.
Above Grilled hand-shredded chicken with black truffle
Grilled hand-shredded chicken with black truffle
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Reservations are strictly required to secure a table for this limited-time menu at Mott 32 Cebu. Walk-ins will be subject to same-day availability. For reservations, guests may email mott32.cebu@nustar.com.ph or call +63999.996.5684. Bookings can also be made via OpenTable.
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Images: courtesy of Mott 32 Cebu, NUSTAR
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Whether on assignment or not, Maritess is always on the lookout for off-the-beaten-path destinations as well as the yummiest finds in the Philippines and abroad. In 2020, she plunged into the black hole of Korean la la land. Follow her escapades at @matetreyes.
