Mott 32 Las Vegas – Restaurant Review | Condé Nast Traveler
"Tell us about your first impressions when you arrived. Mott 32 takes decor to a whole new level—even for Las Vegas. The fabulously over-the-top room, named after the famous convenience store in New York City's Chinatown , borrows from its Hong Kong and Vancouver predecessors while putting a fresh, buzzy stamp on the first U.S. location. Interior designer Joyce Wang married classic Chinese elements with industrial features, adding Vegas-y elements like a dining table made from a vintage roulette wheel, abacus-inspired lighting, and a chandelier dripping with feathers. Neon elements pay tribute the restaurant's Hong Kong roots and Vegas setting alike. What 's the crowd like? This is a stylish crowd that's eager to try everything—the only way to do justice to this menu. You'll also see a good number of chefs and their friends. What should we be drinking? Cocktails are as complex and nuanced as the food, with lots of interesting little custom touches. Signature drinks include the Sons of Dragon (cachaca, chartreuse, cinnamon, Barolo Chinato, rum, and bitters) and Sesame Is the New Black (sesame-infused Maker's Mark, Tsao-ko syrup, absinth, chamomile bitters, and Peychaud's bitters). The so-called "Mottails" are refreshing and floral; say, the Jasmine Cooler, with lychee, jasmine tea, and orange blossom. The wine list has a good range of regions and varietals. Main event: the food. Give us the lowdown—especially what not to miss. Executive chef Alan Ji is a household name in Vegas; he was formerly chef de cuisine at Wing Lei , the first Chinese restaurant in the United States to earn a Michelin star. Here, he casts a wide net, exploring Cantonese, Szechuan, and Beijing-style cuisine. There are some absolute must-tries, including siu mai of soft quail egg, Iberico pork, and black truffle; crispy, triple-cooked wagyu beef short ribs; and barbecue Pluma Iberico pork with yellow mountain honey. The main event here, though, is the applewood-smoked Peking Duck, which takes 48 hours to prepare in a special air-drying duck fridge and then roasted. Order it in advance. And how did the front-of-house folks treat you? The staff is on point, guiding your dim sum choices, answering questions about the soups and barbecue dishes, and suggesting cocktails to pair with your order. What’s the real-real on why we’re coming here? You could definitely have a romantic dinner for two here, but all the things you'll want to try—including the Peking Duck—are best shared with a group." - Andrea Bennett
