Brand New Spring Summer Menu by Chef Lee Man Sing

Brand New Spring Summer Menu by Chef Lee Man Sing

Fresh Water Prawn, White Asparagus, Prawn Roe, Ginkgo Nut

White asparagus is a highly prized seasonal ingredient, typically enjoyed in spring. This dish incorporates Cantonese and Shanghainese cooking techniques, as well as ingredients enjoyed in these two regions. Fresh water prawns are commonly used in Shanghainese cooking, contributing a delicate sweetness and elegance towards this dish. Ginkgo nuts are celebrated for its health benefits. The most helpful components of ginkgo are believed to be flavonoids, which have powerful antioxidant qualities, and terpenoids, which help improve circulation by dilating blood vessels. The Chinese also believe that Ginkgo nuts are particularly healing for kidneys. Prawn roe, which is an ingredients favoured in the Canton region, helps to further elevate the flavours by contributing umami notes and savouriness that brings the whole dish together.

Garlic Crab, Deep Fried Mantou

This dish takes inspiration from the Shunde region in China, where wealthy families and high ranking officials often enjoy this dish. A generous amount of garlic is braised with the crab, allowing the garlic to soak up the mouth-watering flavours of the crab. A side of deep fried mantou is offered to soak up the decadent sauce.

Wok Fried Mala Angus Beef, Tea Tree Mushroom, Chili

This dish fuses flavours and cooking styles of the Canton and Szechuan regions.  Tea tree mushrooms, prized for their anti-oxidant and cholesterol-lowering properties, is an ingredient commonly used in Cantonese wok-fried dishes as well as in soups, offering woody and earthy flavours. The mala flavours (tingling spice) used in this dish, typical of Szechuan cuisine, helps to stimulate the appetite, especially through the summer heat.

Braised Pork Cartilage, Chinese Wine, Dark Soy

This dish takes inspiration from Dongpo Pork, which has an interesting and ancient origin, discovered purely by culinary accident by famed poet and scholar Su Dongpo. Legend is that he was preparing pork when he got caught up in a game of chess with a guest, leaving his meal simmering away for a long period of time. It has evolved from the early 1000’s to be a delectable dish found in contemporary Zhejiang cuisine. Mott 32 has injected a modern twist by switching out pork belly, which is traditionally used, with pork cartilage, which offers a satisfying crunch. The pork cartilage is simmered in sweetened dark soy sauce and Shaoxing Hua Tiao wine, offering rich and indulgent flavours fit for any feast.

Tossed Razor Clams, Bean Sprout, Chili Sauce

In this dish, fresh razor clams are tossed with bean sprouts in a slightly chilli sauce. The razor clams are meaty and sweet with a touch of brininess, with its umami notes further enhanced by this delightful sauce, typical in Cantonese homestyle cooking.

Wok Fried Whole Lobster, Crispy Potato, Salt & Pepper

In this dish, a fresh whole lobster is wok fried typhon-shelter style, a cooking style iconic of Hong Kong. Crispy potatoes are added, adding a Western-inspired twist to this addictive dish. 

Wok Fried Bitter Gourd, Iberico Pork, Preserved Vegetable Vermicelli

This vegetable-forward dish served in a steaming casserole features bitter gourd as the highlight, a vegetable prized for its various health benefits. Bitter gourd is a green-skinned vegetable with white to translucent flesh and a taste that fits its name. It may be an acquired tasted for some, and it may take some time to warm up to its unique bitterness. Cantonese people often enjoy bitter gourd in summer to detox, and reduce heat in the body, which in turn will also reward the consumer with smoother skin and a healthier complexion.