Mott 32 applies modern cooking techniques to Cantonese cuisine with Beijing and Szechuan influences, honoring time‑held recipes. Signature plates include the 42‑day apple-wood roasted Peking duck carved tableside, hand‑made dim sum such as Iberico siu mai with quail egg, and barbecue Iberico pork with yellow mountain honey. The founders emphasize ethical sourcing and reduced single‑use plastics.