Time Out Hong Kong

"Using aged black vinegar, the sauce is perfectly balanced, giving off a zingy-but-pleasant aftertaste. Also differing from the usual pineapple pieces, dragon fruit is used instead. Each piece of pork is lightly battered in a crispy texture that’s anything but oily."

Ale Wilkinson

"I must say I was impressed. Since the quality of the pork gives it a strong enough flavour, doused in Aged black vinegar, instead of pineapple, this one is served with dragonfruit, giving it a lovely subtle finish."

Celia Hu

"I’m not a huge fan of sweet and sour pork, but I guess this is Mott’s way of paying homage to Americanised Chinese food. I did like the cubes of fresh dragon fruit as a refreshing addition to the sticky sweet meat."

Hong Kong Tatler

"The recommended aged black vinegar sweet-and-sour pork sees a delightfully crispy exterior enveloping tender and flavourful meat. The dressing is thick in texture and tantalisingly well seasoned."

Dena Haron

"Must Try: The aged black vinegar sweet and sour pork uses quality ingredients."

Rachel Read

"The batter here is very thin – perhaps a little too light for a deep-fried fiend like me – but the sticky sweet and sour sauce (made using aged black vinegar) is spot on."

Nini Tsui

"Deeeeeliciousssss! This premium spanish pork was mad crunchy on the outside with a tender inner. The sweet and sour flavour was spot on, the dragon fruit was use to substitute pineapple so the sweetness of the dish is brought down. Another lovely thing was that you can easily tasted the vintage vinegar on this dish."

Gary Suen

"Lightly battered strips of kurobuta pork was deep-fried and sauteed in an aged dark vinegar gastrique giving it a perfect balance of sweet and sour flavors, and served with cubes of dragon fruits and bell peppers. This one, cooked in the old-fashioned way with a modern twist, was excellent."