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4.4
1.4k
Standard Chartered Bank Building, 4-4a Des Voeux Road, Central, Hong Kong +852 2885 8688
Famous for
Barbecue, Guangdong
Char siu
Recommended by Time Out Hong Kong and 8 other food critics.
"Served piping hot, the pork arrives crackling on the table. The sugar coating is light and crispy, giving way to an incredibly soft, fluffy and fragrant Iberico pork – it’s one of the softest we’ve tasted for a long time, with a rich, meaty taste."
Time Out Hong Kong , Time Out's Hong Kong edition
Pork Dish, Guangzhou
Gu lao rou
Recommended by Time Out Hong Kong and 7 other food critics.
"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."
Time Out Hong Kong , Time Out's Hong Kong edition
Recommendations
"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."
on Gu lao rou
"Served piping hot, the pork arrives crackling on the table. The sugar coating is light and crispy, giving way to an incredibly soft, fluffy and fragrant Iberico pork – it’s one of the softest we’ve tasted for a long time, with a rich, meaty taste."
on Char siu
"The Best Dim Sum In Hong Kong: Mott 32 - Soft Quail Egg, Iberico Pork, and Black Truffle Siu Mai is just one of our picks from the decadent dim sum menu."
on Shumai
"The Best Dim Sum In Hong Kong: Mott 32 - South Australian Lobster Har Gow is just one of our picks from the decadent dim sum menu."
on Har gow
"Must-haves include the crispy prawn rice roll, a homage to traditional rice rolls but with a satisfying crunch."
on Cheung fun
"The siu mai made with soft quail egg, Iberico pork and black truffle is a crowd-pleaser—the runny quail egg yolk marries beautifully to the black truffle that is bursting with flavour."
on Shumai
"This play on the classic shrimp dumpling (or har gow) used the more decadent lobster instead, and its texture was crunchy and sweet, a perfect contrast to the briny savouriness of the preserved ham."
on Har gow
"The South Australian lobster har gao with Yunnan ham was another fun take on the traditional version, the ham bringing its unique rich and savoury flavour to this luxury dumpling."
on Har gow
"This Har Gow dumpling has got Bird’s Nest inside and topped with fish eggs, very fancy hmmmm…"
on Har gow
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