Catherine Shaw

"We recommend the Beijing-style roasted duck; thanks to a bespoke air-drying duck fridge and oven, Mott 32 serves up the crispiest skin this side of the Yangtze."

Josh Goh

"Have to say this is probably one of the better Peking Ducks that I’ve ever eaten."

Michelle Ng

"The Apple Wood-Roasted Peking Duck, which was stupendous. I couldn’t get enough. A bamboo steamer holding wonderfully thin pancakes was emptied at lightning speed as we feasted on crispy, glistening duck skins and succulent slices of meat."

Stephanie Ko Minnie King

"The skin instantly melts in the mouth and tastes explosively fatty and delectable."

Amadeus Baraan

"The Apple Wood Peking Duck, one of their signature dishes, was sinfully good. The skin just melts in your mouth... I never thought I would like Peking Duck this much."

Rachel Read

"Mott’s version is way above average and I therefore stuffed myself silly."

Karry Lai

"Be prepared to tantalize your taste buds with three different “cuts” of the duck that includes just the crispy skin, skin with a bit of meat or just the meat wrapped in a warm layer of silky dough, chives and sweet sauce."