Latest news with #Mott32
What's On
12-05-2025
- Entertainment
- What's On
13 creative cocktails to sip around Dubai this World Cocktail Day
Mott 32 is celebraring World Cocktail Day with a stellar collaboration with Patron Tequila, bringing a new twist to the cocktail scene. From Tuesday, May 13, the luxurious 73rd-floor setting at Address Beach Resort becomes the perfect backdrop for five exclusive tequila cocktails, crafted by their talented Bar Manager, Yoriel Rojas Llerena. Pandan Cloud Patron Silver takes centre stage in this blend of East meets West. With pandan, mango, coconut, and lime, this cocktail's creamy texture and tropical flair will transport you to a faraway paradise. Golden Drift A sophisticated sipper, this cocktail features Sencha-infused Patron Reposado, with Grand Marnier and plum sake creating a smooth, balanced taste, finished with a hint of lime and monk fruit sweetness. Flamingo Garden A vibrant and refreshing number. Patron El Cielo meets dragonfruit, Lillet Rose, and sparkling peach for an effervescent and floral cocktail, perfect for summer vibes. This collaboration will be available until August, so there's plenty of time to savour these unique creations while soaking in the stunning views. Where: Mott 32, Address Beach Resort Price: From Dhs90
Yahoo
08-05-2025
- Business
- Yahoo
He opened a restaurant with a college friend. It redefined Chinese fine dining.
Malcolm Wood, now 43, co-founded Maximal Concepts, the group behind Mott 32, a modern spin on high-end Cantonese cuisine. After launching in Hong Kong, Mott 32 has expanded globally to cities including Las Vegas, Singapore, Dubai, and Vancouver. Wood says that extreme sports have helped fuel his success. For some, clarity comes in moments of stillness. For Malcolm Wood, it's usually the opposite. "A casual morning for me would include going up 1,000 meters into the mountains, speed flying back to the field in front of my house, and hopping on a phone call by 9 a.m.," Wood told Business Insider. Wood is best known for his work with Mott 32, a Chinese fine-dining brand recognized for its striking design and modern spin on traditional dishes. The first location opened in Hong Kong in 2014 and has since expanded to cities like Las Vegas, Singapore, and Vancouver — earning global buzz both for the food and the decor. These days, the British-Chinese entrepreneur splits his time between Hong Kong, where he co-founded Maximal Concepts, the restaurant group behind Mott 32, and France, where he enjoys extreme sports near his home in the French Alps. Wood, 43, says that adventure and extreme sports have taught him about risk management. "They demand an intense level of focus, almost like entering a flow state, where distractions disappear, and precision takes over," he said. In some ways, it's a form of active meditation. "I'm constantly pushing limits while staying fully present." Mott 32, a restaurant that serves high-end Cantonese cuisine, first opened in Hong Kong. Mott 32 East, West, East Born in Taipei to a Taiwanese mom and an English dad, Wood spent the early '80s in Hong Kong. Because his stepfather was in the airline industry, the family frequently moved to new countries. By the time he started university, he had lived in eight countries. At 18, as an art history student at the University of Bristol in England, Wood met Matt Reid. In their first year of school, the two launched Liquid Promotions, an events company. Wood said they hosted parties for up to 5,000 people while they were in college. "The money was very good for a student and helped to shape how I approached entrepreneurship," he said. They have been business partners ever since. Reid has compared Wood's business acumen to his passion for extreme sports. "You map out your plan, your teammates, your resources, your skills, and then execute this plan," Reid told BI. Wood and Matt Reid started an events company while they were still in university. John Anthony The great expansion After getting a master's in finance at the University of London, Wood moved to Hong Kong, where he and Reid started Maximal Concepts. After a few failed attempts, the hospitality group opened the first Mott 32. Now, Maximal Concepts has a team of about 700 people. The Hong Kong food writer Gloria Chung told BI that the restaurant stood out from the beginning, adding that a decade back, there was nothing like it: "Mott 32 was one of the first fine-dining modern Chinese restaurants that embraced a more Westernized setting, offering a refreshing take on Cantonese cuisine." From the start, Mott 32 stood out by bridging the gap between luxurious fine dining, often associated with Western cuisines, and the no-frills dim sum parlors that dominated the streets of Hong Kong. Over the last 10 years, the Cantonese restaurant has expanded to nine locations and nine more are scheduled to open in the coming years, including in London, Melbourne, and Los Angeles. These days, Mott 32 has become synonymous with upscale Chinese dining — a go-to spot where execs take clients to impress. The Hong Kong flagship is tucked in the basement of a historic bank building. The restaurant has a dramatic interior — plush leather, moody lighting, and a Shanghai-industrial flair. Popular dishes include the applewood-roasted Peking duck and pork and black truffle dumplings, along with blinged-out cocktails. Mott 32 has expanded to cities including Las Vegas, Vancouver, and Singapore (pictured). Alexandra Karplus In 2018, the first US restaurant opened in Las Vegas. Prices at the Vegas venue now range from $13 for spring rolls to around $15 for four pieces of dim sum. They can also go up to $268 for A5 Japanese Miyazaki wagyu with black bean paste and $598 for braised dried abalone. Maximal Concepts also opened The Aubrey — an izakaya at the Mandarin Oriental, Hong Kong. It was ranked 10th on the 2024 Asia's 50 Best Bars list. Last year, Sunset Hospitality Group, a Dubai-based lifestyle hospitality company, acquired a majority stake in Maximal Concepts. Wood says this will help to accelerate the company's growth and infrastructure. "The idea is that we join Sunset's IPO in a few years where we have a significant contribution to the offering." Antonio Gonzalez, the CEO and Group Chairman of Sunset Hospitality Group, told BI that Maximal Concepts' hospitality approach fits well with SHG's values and growth goals. "This investment provides us with additional operating and creative firepower," he said in a statement. The first Mott 32 in the US opened in Las Vegas (pictured). Mott 32 Asian origins When it comes to upscale Asian global dining empires, Mott 32 is in competitive company among the likes of Hakkasan, Zuma, and Nobu. But while Hakkasan and Zuma opened in London, and Nobu started in New York City, Wood takes pride in Mott 32's Asian origins. "Mott 32 is one of the few luxury Asian brands to have originated from Asia," he said. "We're really proud that it originated in Hong Kong." The restaurant helped to give a different perspective on Chinese food, said Chung, the food writer: "Many people often think Chinese food doesn't deserve to be priced at a premium, yet Mott 32 played a pivotal role in changing that perception." Wood chose to base his F&B business in Hong Kong largely because of the opportunities. "It really is an entrepreneurial city with influences from all around the world," he said. "The city just works — super efficient, based on UK law, and some of the best global tax in the world for corporations." His roots play an important role, too. "My mom still lives there, so it's always felt like home," he said. Challenges along the way After 25 years in business, Wood says he has no regrets. "When you're younger, you trust everyone until they burn you. Then you start learning," he said. During COVID-19 and the Hong Kong protests, he had to close down and sell multiple venues. "I wouldn't be the business person I am today without these lessons." His advice to his younger self? "Have a thick skin. Don't worry about what others think. The right partnership adds value; the wrong one drags you down — choose wisely." Wood, pictured with his wife and two of his kids, has learned to plan ahead so that he can balance work and family. Janelle Photography The power of planning ahead Balancing multiple ventures while prioritizing family — he and his wife, Sandra, have three kids, now 21, 10, and 5 — has taught Wood the power of planning ahead. "I tell my managers: spend the first 20% of your week organizing the rest. Otherwise, that 80% turns into 200%." Wood doesn't stick to set working hours but plans his week every Sunday at 5 a.m. "If you want to make time for your family, you can. It's all about optimizing your schedule," he said. Wood says that extreme sports have taught him about risk management. Malcolm Wood Every year, he sets a goal to learn something, from obtaining his yacht master's certification in the Mediterranean to earning a private pilot's license in Spain and France. This year, he's focusing on learning French. He also plans to complete specialized training so that he's qualified to land a plane in the Alps. "If you let life slip away and keep a to-do list for retirement, that's the wrong approach entirely," he said. "Your life should enable you to do the things you love." Read the original article on Business Insider
Business Insider
08-05-2025
- Business
- Business Insider
He opened a restaurant with a college friend. It redefined Chinese fine dining.
For some, clarity comes in moments of stillness. For Malcolm Wood, it's usually the opposite. "A casual morning for me would include going up 1,000 meters into the mountains, speed flying back to the field in front of my house, and hopping on a phone call by 9 a.m.," Wood told Business Insider. Wood is best known for his work with Mott 32, a Chinese fine-dining brand recognized for its striking design and modern spin on traditional dishes. The first location opened in Hong Kong in 2014 and has since expanded to cities like Las Vegas, Singapore, and Vancouver — earning global buzz both for the food and the decor. These days, the British-Chinese entrepreneur splits his time between Hong Kong, where he co-founded Maximal Concepts, the restaurant group behind Mott 32, and France, where he enjoys extreme sports near his home in the French Alps. Wood, 43, says that adventure and extreme sports have taught him about risk management. "They demand an intense level of focus, almost like entering a flow state, where distractions disappear, and precision takes over," he said. In some ways, it's a form of active meditation. "I'm constantly pushing limits while staying fully present." East, West, East Born in Taipei to a Taiwanese mom and an English dad, Wood spent the early '80s in Hong Kong. Because his stepfather was in the airline industry, the family frequently moved to new countries. By the time he started university, he had lived in eight countries. At 18, as an art history student at the University of Bristol in England, Wood met Matt Reid. In their first year of school, the two launched Liquid Promotions, an events company. Wood said they hosted parties for up to 5,000 people while they were in college. "The money was very good for a student and helped to shape how I approached entrepreneurship," he said. They have been business partners ever since. Reid has compared Wood's business acumen to his passion for extreme sports. "You map out your plan, your teammates, your resources, your skills, and then execute this plan," Reid told BI. The great expansion After getting a master's in finance at the University of London, Wood moved to Hong Kong, where he and Reid started Maximal Concepts. After a few failed attempts, the hospitality group opened the first Mott 32. Now, Maximal Concepts has a team of about 700 people. The Hong Kong food writer Gloria Chung told BI that the restaurant stood out from the beginning, adding that a decade back, there was nothing like it: "Mott 32 was one of the first fine-dining modern Chinese restaurants that embraced a more Westernized setting, offering a refreshing take on Cantonese cuisine." From the start, Mott 32 stood out by bridging the gap between luxurious fine dining, often associated with Western cuisines, and the no-frills dim sum parlors that dominated the streets of Hong Kong. Over the last 10 years, the Cantonese restaurant has expanded to nine locations and nine more are scheduled to open in the coming years, including in London, Melbourne, and Los Angeles. These days, Mott 32 has become synonymous with upscale Chinese dining — a go-to spot where execs take clients to impress. The Hong Kong flagship is tucked in the basement of a historic bank building. The restaurant has a dramatic interior — plush leather, moody lighting, and a Shanghai-industrial flair. Popular dishes include the applewood-roasted Peking duck and pork and black truffle dumplings, along with blinged-out cocktails. In 2018, the first US restaurant opened in Las Vegas. Prices at the Vegas venue now range from $13 for spring rolls to around $15 for four pieces of dim sum. They can also go up to $268 for A5 Japanese Miyazaki wagyu with black bean paste and $598 for braised dried abalone. Maximal Concepts also opened The Aubrey — an izakaya at the Mandarin Oriental, Hong Kong. It was ranked 10th on the 2024 Asia's 50 Best Bars list. Last year, Sunset Hospitality Group, a Dubai-based lifestyle hospitality company, acquired a majority stake in Maximal Concepts. Wood says this will help to accelerate the company's growth and infrastructure. "The idea is that we join Sunset's IPO in a few years where we have a significant contribution to the offering." Antonio Gonzalez, the CEO and Group Chairman of Sunset Hospitality Group, told BI that Maximal Concepts' hospitality approach fits well with SHG's values and growth goals. "This investment provides us with additional operating and creative firepower," he said in a statement. Asian origins When it comes to upscale Asian global dining empires, Mott 32 is in competitive company among the likes of Hakkasan, Zuma, and Nobu. But while Hakkasan and Zuma opened in London, and Nobu started in New York City, Wood takes pride in Mott 32's Asian origins. "Mott 32 is one of the few luxury Asian brands to have originated from Asia," he said. "We're really proud that it originated in Hong Kong." The restaurant helped to give a different perspective on Chinese food, said Chung, the food writer: "Many people often think Chinese food doesn't deserve to be priced at a premium, yet Mott 32 played a pivotal role in changing that perception." Wood chose to base his F&B business in Hong Kong largely because of the opportunities. "It really is an entrepreneurial city with influences from all around the world," he said. "The city just works — super efficient, based on UK law, and some of the best global tax in the world for corporations." His roots play an important role, too. "My mom still lives there, so it's always felt like home," he said. Challenges along the way After 25 years in business, Wood says he has no regrets. "When you're younger, you trust everyone until they burn you. Then you start learning," he said. During COVID-19 and the Hong Kong protests, he had to close down and sell multiple venues. "I wouldn't be the business person I am today without these lessons." His advice to his younger self? "Have a thick skin. Don't worry about what others think. The right partnership adds value; the wrong one drags you down — choose wisely." The power of planning ahead Balancing multiple ventures while prioritizing family — he and his wife, Sandra, have three kids, now 21, 10, and 5 — has taught Wood the power of planning ahead. "I tell my managers: spend the first 20% of your week organizing the rest. Otherwise, that 80% turns into 200%." Wood doesn't stick to set working hours but plans his week every Sunday at 5 a.m. "If you want to make time for your family, you can. It's all about optimizing your schedule," he said. Every year, he sets a goal to learn something, from obtaining his yacht master's certification in the Mediterranean to earning a private pilot's license in Spain and France. This year, he's focusing on learning French. He also plans to complete specialized training so that he's qualified to land a plane in the Alps. "If you let life slip away and keep a to-do list for retirement, that's the wrong approach entirely," he said. "Your life should enable you to do the things you love."
South China Morning Post
17-04-2025
- Business
- South China Morning Post
Dish in Focus: Barbecue pluma Iberico char siu at Hong Kong's Mott 32
Boasting nine branches around the globe, from Hong Kong and Las Vegas to Dubai and Toronto, Mott 32 is one of Hong Kong's most successful culinary exports, having first opened in Central in 2014. Recognised by the 100 Top Tables guide since 2017, the Iberico char siu with yellow mountain honey remains a must-try. Advertisement An essential staple in Cantonese cuisine, char siu – or barbecue pork – is one of the most popular Chinese roast meats, and one that chef Lee Man-sing learned to make when he was just 14 years old. 'I started cooking when I was very young. My mother's eyesight wasn't very good so I had to help my family by doing chores and would cook simple things like stir-fried vegetables and rice. Then when I was 14, I got a job working at a cha chaan teng delivering food,' says Lee. 'The head chef thought I was hard-working so he took me under his wing. For six months I learned how to make char siu and duck as well as egg tarts and pineapple buns.' Chef Lee Man-sing has been executive chef of Mott 32 Group since 2014. Photo: Handout With a stellar career behind him, working his way from local cha chaan teng to Mandarin Oriental, Fortune Room and Hoi Yat Heen, Lee has been executive chef of Mott 32 Group since 2014. Here, he blends traditional Chinese flavours with Western techniques, crafting the Mott 32 culinary vision, which includes frequently working on flavour development and improving the menu's signatures, like the Iberico char siu. 'We spent a long time reviewing the original roasting and preparation methods with a key focus of finding the perfect balance of succulent pork and roasted char flavour,' says Lee. Mott 32's barbecue pluma Iberico pork. Photo: Handout Original inspiration came from the restaurant's initial menu development process, where other Maximal Concepts chefs were invited to taste and review the dishes. 'One chef hailed from Barcelona and upon tasting char siu made with Chinese pork suggested we try the same process with the pluma cut of Iberico pork.' So, whilst maintaining the authenticity and tradition of Chinese cooking, Lee sourced the meat from top-grade Iberian pigs. 'Each cut comes from [pigs] raised on a diet of acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbecue chefs,' Lee explains. Advertisement The meat is marinated in a secret recipe of house-made char siu sauce, to deliver the perfect balance of sweet and savoury. Once roasted until soft and tender, a light glaze of yellow mountain honey is then brushed over the pork to finish, adding a final rich touch of flavour.
Web Release
28-01-2025
- Entertainment
- Web Release
Embrace the Year of the Snake: Mott 32's Chinese New Year Celebrations
By Editor_wr On Jan 28, 2025 High above the vibrant skyline of Dubai, Mott 32 invites you to embark on a gastronomic journey in celebration of Chinese New Year that intertwines ancient traditions with modern sophistication in celebration of the Year of the Snake. Nestled on the 73rd floor of the iconic Address Beach Resort, Mott 32 sets the stage for an extraordinary week of festivities from the 27th of January to the 2nd of February. With its unparalleled views of Bluewater Island, JBR, Palm Jumeirah, and Ain Dubai, Mott 32 promises a celebration that is as unforgettable as the cityscape that surrounds it. The Chinese New Year celebrations commence on the 27th of January, with the specially curated menu available throughout the week. Under the visionary guidance of Executive Chef Frankie Yang Tao, the Chinese New Year menu is a masterpiece that captures the essence of prosperity, unity, and renewal. Each dish is a narrative of flavours, meticulously crafted to highlight time-honoured Chinese culinary traditions while embracing a modern touch. Guests can enjoy the Lobster and Abalone Lo Hei Salad with assorted vegetables, inviting them to partake in the tradition of 'tossing for good fortune.' Other starters include the delicate Crab Roe Shanghainese Soup Dumplings which offer a burst of flavour, while the Cantonese Honey Chicken Puff delivers a sublime balance of sweetness and texture. The mains are a celebration of the finest ingredients and bold techniques. The Australian Beef Belly with Potatoes exudes richness, while the Fried Qingyuan Chicken with Black Truffle elevates a classic with indulgence. Seafood lovers will delight in the Wok-Fried Tiger Prawn with Chinese Cabbage and the Stir-Fried Spicy Lobster with Rainbow Quinoa , both highlighting fresh, sustainable flavours. The Braised Supreme Japanese Abalone is a masterpiece of refinement, and the Wok-Fried Cauliflower with Velvet Mushroom and Bean Curd Skin offers a harmonious blend of textures and umami. The journey ends with The Mandarin Mousse Sable Base , a dessert of zesty citrus notes that linger on the palate, capturing the New Year spirit of renewal. On Chinese New Year's Eve, January 28th, the restaurant will be elegantly transformed for the occasion. Entertainment will bring energy to the evening, creating a memorable experience for guests looking to welcome the Year of the Snake in style. On the 29th of January, Mott 32 will host an exclusive Chinese New Year dinner in partnership with Penfolds, a globally renowned luxury wine brand synonymous with excellence and innovation. This ticketed event, priced at AED 888 per person—reflecting the auspicious symbolism of triple fortune—will offer a meticulously 5-course paired wine experience, where Penfolds' celebrated vintages will enhance the intricacies of each dish. Guided by a Penfolds brand ambassador, guests will embark on a sensory journey that celebrates the union of fine wine and exceptional cuisine. Mark your calendars for the 1st of February as Mott 32 transforms its signature Brunch 32 into a dazzling Chinese New Year-themed experience from 12:30 pm to 4:00 pm. Blending the acclaimed flavors of Brunch 32 with special additions from the Chinese New Year menu, this festive celebration features enchanting Year of the Snake-themed entertainment, including traditional Chinese performances and captivating décor that embodies the spirit of the occasion. With an elevated menu offering festive delights, this one-of-a-kind brunch promises an unforgettable dining experience to welcome the Lunar New Year in style. As the Year of the Snake slithers into view, Mott 32 invites you to write the first chapter of this journey with unforgettable culinary creations to immersive cultural celebrations, every moment during this festive season promises to be a story worth sharing. Join us in toasting new beginnings, abundant fortunes, and a celebration that will be remembered long after the final toast is raised. For more information and reservations, please email [email protected] , call +971 4 278 4832, or visit: Embrace the Year of the Snake: Mott 32's Chinese New Year Celebrations Comments are closed.
