Mott 32's seasonal autumn-winter menu, here only till 8 February 2026, celebrates rich, warming flavours.
.jpg "Source: Mott 32 via Marina Bay Sands. Welcome the New Year with an unforgettable dining experience at Mott 32.") |
| Source: Mott 32 via Marina Bay Sands. Welcome the New Year with an unforgettable dining experience at Mott 32. |
Highlights include the hairy crab meat & roe Shanghainese soup dumpling (蟹粉小笼包, S$28++ for three pieces), its delicate wrapper giving way to a molten centre layered with briny sweetness.
The wok-fried giant garoupa, black garlic, kale (黑蒜油泡龙趸球, S$68++) is a complex option for the tastebuds, with the black garlic and kale contributing a deep, earthy complexity. Expect citrus brightness against savoury depth from the fragrant casserole-baked duck meatball with aged mandarine peel and duck egg (陈皮瓦罉焗鸭肉球, S$48++), while the cumin French lamb belly (孜然法国羊腩, S$58++) offers a gentle spice that lingers on the tongue.
Two chicken dishes are on the menu: the sesame chicken stuffed with shrimp mousse (芝麻百花鸡, S$58++) option is tender with a subtle nuttiness, while the braised free-range chicken, chestnuts (板栗炆走地鸡, S$42++) evokes rustic comfort, its mellow sweetness harmonising with the bird’s natural flavour.
Last but not least, Mott 32 offers steamed claypot rice, hairy crab roe, spring onion (蟹粉煲仔饭, S$86++) to deliver a luxurious finish, each grain infused with umami richness.
Details
For more information and reservations, visit marinabaysands.com/restaurants/mott32.html
