Mott 32 finally opens its doors to the Philippines

The wait is over. With locations in Hong Kong, Singapore, Bangkok, Las Vegas, Vancouver; and soon to open in Dubai and Seoul, Mott 32 has now arrived in Cebu, at Nustar Casino! The lauded and sought-after Cantonese restaurant will open its doors to the public early this September helmed by chef Tam Wai Sang, with 35 years of culinary experience under his belt. Chef Tam was trained by Mott 32 master chef Lee Man Sing in preparation for Mott 32 Cebu’s opening and can’t wait to serve eager Filipino diners.

“We’re very excited to bring the Mott 32 experience to the Philippines at this flagship location; the elevated Chinese cuisine, exceptional service, strong beverage program and amazing location make it a truly unique offering in the country’s diverse culinary scene,” explains Co-Founder, Malcolm Wood.

Located in Nustar Resort and Casino, the Gokongwei Group’s first venture into hospitality through integrated gaming, Mott 32 is primed to be the complex's flagship and landmark F&B outlet.

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“We wanted to bring luxury and sophistication to Cebu, so it had to be Mott 32. When you are choosing between the best of the best in the world, the list is not long. It was not easy. We had to convince [Maximal Concepts] because Mott 32 only opens in the best in the world. We had to show them what Nustar could and would be. That this would be the newest star in Asia. This project will stand out anywhere you put it in the world. It is world-class!,” says Mr. Frederick Go, president and chief executive officer of Universal Hotels and Resorts, Inc.

During our media preview, chef Lee Man Sing led the kitchen to ensure everything was up to the group’s standards. The menu serves modern Cantonese food with influences of Beijing and Szechuan flavours too. Mott 32’s culinary philosophy is rooted in paying homage to traditional Cantonese cuisine but with their signature modern twist which has garnered a worldwide fan base.

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Above Xuan Mu
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Above Xuan Mu, Frederick Go, Lance Gokongwei

“We do not localise flavour profiles at all our locations. We want to stay as true as possible to what Mott 32 is,” Maximal Concepts Co-Founder Xuan Mu says. “When customers go to different locations [and fall in love with our food], they expect that same quality and flavour at our other locations. So, why change it and make adjustments? We want it to be as similar as possible to other locations,” he adds. In fact, Mu also revealed that soon they “will have unique dishes launched for Cebu. Maybe two to three that are unique to this local menu, but not Filipino influenced”.

The restaurant’s most famous dishes that can be found on all their menus, and are sought after by discerning diners, are: the ultra-tender barbecue pluma Iberico char siu pork, glazed with honey from Anhui’s Yellow Mountain and the applewood roasted Peking duck which is prepared over 48 hours in advance of service.

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On top of the signature food, Mott 32 is also known for decadent interiors, and the Cebu location did not disappoint. The restaurant was done in collaboration with interior designer Joyce Wang who artfully designed a space that is a cultural blend of New York industrial style with Chinese imperial elements. Mott 32 Cebu showcases wide-open spaces and carefully selected materials referencing the landscape and the enchanting natural beauty of the Philippines.

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