You Don't Know Dim Sum Like They Do at the Renowned Mott 32 in Cebu

Mott 32 Cebu
The Strip, NUSTAR Resort and Casino, Kawit Island, South Road Properties, Cebu City
Contact: 32-520-4468
Facebook: www.facebook.com/mott32cebu
Open from 5:30 pm to 11 p.m. Mondays to Sundays, and 11:30 p.m. to 2:30 p.m. on weekends

(SPOT.ph) Chances are the idea of dim sum, in your head, equates to plate after plate of freshly steamed dumplings from an all-you-can eat type of spot. The intricacies and processes it took for the little ball to get to you rarely cross your mind, and we can't blame you. After all, when you've got a plump hakaw right in front you, why would you spare a thought when you could be stuffing yourself with food instead?

Yet at Mott 32 in Cebu, that may change—for deliciously good reason. The world-renowned Chinese restaurant is now open for lunch with dim sum front and center. We say to drop all pretense you have of the humble dim sum; Mott 32's takes are more than capable of changing what you know of it. With just six branches globally—from their original in Hong Kong to Vancouver to Singapore to, of course, Cebu and more—their take on Cantonese fare and beyond is testament to damn good food made by incredibly talented chefs.

The Cebu spot has only been open for dinner since the outpost started operations in September 2022 at the NUSTAR Resorts and Casino. Now, they're opening their doors on the weekends for lunch as well. This means that if you ever find yourself traveling in Cebu, you had best take whatever chance you can to dine at Mott 32. And if you do get to do so, we say don't miss out on the dim sum.

Also read: LOOK: Nustar Cebu's Swanky New Dining Spots Deserve the Buzz

Mott 32 Cebu now has dim sum lunch menu

Clear and concise thought went into every plate of dim sum and more, as created by Executive Chef Lee Man Sing. Dim sum being an integral part of Chinese culture, the name roughly translating to "touch the heart" and used to call the little dishes that accompany tea, Mott 32 and its executive chef have done well to honor it. The michelin-starred chef was even at the Queen City of the South to launch the lunch menu himself on March 31. 

It's no secret that cooking dumplings is no easy feat. The Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai (P400) is prime example—juicy iberico filling with a touch of truffle wrapped around a quail egg, a soft-boiled one that was delicately shelled and placed at the center of this succulent and earthy bite. Chef tells us that at the beginning of training, one could be put to work unwrapping 100 soft-boiled quail eggs and at the end, have only 20 that would pass the standard.

Meanwhile, the gorgeous Garoupa, Chopped Chili, Prawn, Vegetable Dumpling (P500) is proof that dim sum can go far beyond minced meat all mashed together and wrapped up. Topped with a little carrot hat, the bright bits of chili and veg mixed with chunks of juicy grouper shine through the delicate and soft wrap, making for a bit of a stained-glass effect and all of the light and tasty glory in one bite.

What's a dim sum feast without xiao long bao? Mott 32 serves theirs up in tiny little baskets, and if that wasn't out-of-the box enough, give their Scallop, Prawn, Hot and Sour Shanghainese Soup Dumpling (P450) a try. The bright orange treats hide a tart and rightfully seafood-y broth with chunks of scallop and prawn inside. Over on the meatier side of the spectrum, go for the Szechuan Style Dumpling, Minced Pork, Chili Oil (P450). This dish of soft and succulent pork dumplings swim in a life-giving bright and zesty, and just a little spicy, szechuan-style chili sauce. Don't miss out on the tender wrapper either.

For a whole lot of satisfying crunch, put the the Chicken, Prawn, Taro Croquette (P450) and Prawn Crispy Rice Paper, Asparagus Cheung Fun (P650) on your tab. The former is the lightest, crispest taro puff ever, encasing a subtle filling of taro, chicken and prawn. The latter, meanwhile, is an absolute dream of textures. Think plump prawns and earthy veg with crisp rice paper, all wrapped up in a soft roll, then bathed in a light, almost sweet, soy right at your table. It's juicy, crunchy, soft, and most importantly, full of flavor, all at once.

Once your done with the dim sum, don't forget to give their other dishes a sample. The Shredded Peking Duck Salad, Beetroot, Crispy Taro, Citrus Truffle Dressing (P980) is for when the salad need hits. Think juicy strips of marinated peking duck tossed with veg, a bit of pomelo for zing that matches the dressing, and then bits of beetroot to bring it all back down to earth. The Stir Fried Cubed Australian M9 Wagyu Beef in Lettuce Cup, Mustard Oil (P980) makes for a satisfyingly crunchy and meaty bite, with a hint of earthiness courtesy of the oil.

Now if it's a full bite your Filipino stomach craves, we say pair the Cold Free-Range Chicken Szechuan Peppercorns, Chili Sauce (P1,280) and the Wok Fried Glutinous Rice, Japanse Dried Shrimp, Crispy Taro, Preserved Sausage (P1,480). The cold chicken with its soft skin is bathed in an almost zingy and bright szechuan-peppercorn sauce, perfect for pairing with the deep flavors of the glutinous rice. The latter is reminiscent of the Lotus Leaf rice you might be familiar with, only much less sticky and more subtle in flavor. A match made in heaven, indeed.

Chinese flavors take on new form in the dessert options of Mott 32 as well. In an ode to Cebu's own, the Fresh Mango, Coconut, Glutinous Rice Roll (P380) is a far cry from the buchi you might be thinking of ending your dim sum feast with. And don't worry if you don't like things fruity, the multiple textures of this rectangular treat—from the fresh mango inside, a bit of custard, and a thin rice wrap around and a covering of coconut—are far more complex than you think.

The Sesame Chocolate Tart, Lime & Sea Salt, Pine Nut is right at the top of our list of desserts that have changed our life. Think a smooth sesame chocolate filling in a crisp encasing, with a hint of tang and salt, topped with pine nuts in a little caramel disc. Each bite is a play on textures and flavors.

Once done with all that, or perhaps before all that, order a drink or two from their stunning art deco-esque bar. Go for the Forbidden Rose (P528), a gorgeous mixture of Vanilla-infused Pisco, passionfruit, lychee, lemon, and a dusting of chili. What you get is a light and breezy glass cut through with a hint of spice from the chili sitting atop the gentle foam; a drink so good it does feel forbidden.

Chinese food is pretty much loved all around the globe. From your take-out boxes to family gatherings around your go-to Chinese chain's lazy susan, it is a cuisine we almost take for granted. One meal at Mott 32 will change your perception of what it is and what it could be, for the better. So the next time you're in Cebu, don't miss the chance.