Mott 32 Toronto

The service Mott 32 is excellent!! . Everyone is so attentive. They explain all of the dishes. They help you if you're not sure how to eat it. Highly recommend this place. The decor is beautiful. The view is amazing. The Peking duck and it must be pre-ordered. It is the best I have ever had and the fact that they carve it right in front of the table is so professional. I absolutely love this restaurant. I've already been twice. It's worth every penny. There are some paid parking garages around or you can valet the car but before warned Shangri-La valet is $47. The soup dumplings aren't absolute definite must as are the battered shrimp and pumpkin. Believe it or not the cucumber and grapefruit salad is a refreshing, palette cleanser, and absolutely delicious. I look forward to going back.

Mott 32 is a restaurant I had long awaited the opportunity to try, and the experience proved to be a captivating journey into refined Cantonese cuisine with a modern edge. While the setting is truly breathtaking and several dishes shone brightly, the overall food quality and service attention occasionally fell short of the fine-dining price point we pay here in Canada. The atmosphere was a major highlight from the moment we stepped inside. The design is truly beautiful, achieving an aesthetic that is both warm and elegant. The luxurious space immediately sets the stage for a high-end dining experience, making the restaurant's visual appeal alone an ideal spot for a special occasion. Mott 32 aims to take traditional Chinese cuisine and elevate it with modern presentation and technique, but we found a compelling mix of exceptional creations and a few that, unfortunately, missed the mark. Shredded Peking Duck Salad (9/10): This was an exceptional, well-balanced dish where every element worked in harmony. My only minor suggestion would be to use microgreens instead of generic mixed greens to elevate the visual appeal to a true fine-dining level. Stir-Fried Tenderloin (9/10): Simple, tender, and delicious. The Canadian AAA Tenderloin was remarkably soft. Though the menu promised bell peppers, the dish was satisfying thanks to the successful incorporation of asparagus, mushrooms, and pearl onions. General Tso’s Chicken (7/10): A near-perfect execution. The chicken was tender with airy breading, and the sweet, tangy, and spicy flavour profile was excellent. However, the dish was held back because the sauce was overly gooey and sticky, perhaps due to an excess of sweetener. Vegetable Fried Rice (6/10): This was the main disappointment. Though the vegetables were nicely diced, the dish was oversaturated with soy sauce and carried a noticeable smokey, slightly burnt flavour that was off-putting. While the staff indicated this was the chef's intent, we felt the taste was closer to an unfortunate mishap than a deliberate, pleasing culinary note. Soy Sauce Ice Cream (7/10): As someone who personally experiments with dessert recipes, I was curious to see the execution. The sorbet-like ice cream was well-made and successfully showcased the fermented soy bean flavour. My critique is purely on presentation: the garnish of parsley felt out of place; an edible flower would have been a more harmonious choice. The service was generally professional, but inconsistent for a restaurant of this calibre. Key fine-dining details were overlooked, such as delivering dishes without explanation, leaving unordered soup bowls, and requiring a follow-up for cutlery. A Shout-Out to Management: A sincere bright spot was our interaction with the manager, Jeff. He was genuinely approachable, friendly, and took the time to explain the concepts. He thoughtfully offered us a complimentary dessert, a gesture that reflects his excellent managerial skills. Mott 32 is a fantastic spot to "go for the experience"—the ambiance is second to none, and management is outstanding. However, potential diners should be aware that the high cost may not be fully justified by the inconsistent cuisine, as similar quality can often be found locally for a fraction of the price. I would recommend Mott 32 exclusively for special occasions where the beautiful setting and unique experience are the priority.

We visited Mott32 last night with my partner, his brother, and his wife. We’d been to the Vancouver location a couple of years ago and loved it, so we were excited to try this one—especially since they offer a vegan menu. The vibe was great, the space is beautiful (even the elevator carpet and wallpaper stood out!), and little touches like Aesop soaps in the bathroom and having our napkins placed on our laps made it feel special. They even brought us sparkling wine for our anniversary, which was thoughtful. Cocktails were also excellent. That said, a couple of things missed the mark. Compared to Vancouver, the vegan options seemed less innovative—more veggie-centered rather than mock meats. Everything we ordered was tasty, but at nearly $500 for four people, we felt the food could have been more elevated and presented with more flair. We also ran into a service issue: our table had multiple server changes, and despite being clear about being vegan, one server brought us a chili sauce containing fish oil. Another server caught it, but my husband had already taken a bite. At a restaurant in this price range, consistency in service is expected and would have prevented this. Overall, we still enjoyed the evening—the atmosphere is lovely, the staff is gracious, and it feels like a special-occasion spot.

High-end restaurant. This is not a typical dim sum restaurant, so both the price and quality are expected to HIGH. So, the review will be more harsh than usual. The Peking duck spring rolls is ok. The shredded duck is a bit dry. But the spring rolls are hot, fresh, and crunchy. Black miso cod dumplings are good. The skin is thin and not overcook (some place will overcook the dumpling. Then the skin will break, and soup will all leak out). The meat is a mixture of cod, pork, and shrimp. The chef balances it well and is not overcooked. Siu my is spectacular. There is an onsen quail egg inside, and the pork is still juicy. You xan definitely tastes strong truffles smell, too. Siu loong bao has a tart of spicy taste. A very nice soup inside the bao, very hot soup. Shrimp dumpling is just normal. Not bad..... just normal. Wagu beef taro dumpling. It is a fluffy type of crunchy. Normal taro dumpling with a small piece of wagu beef inside. Overall, it is very special. Perfect for a celebration. Yet it is more than $110 per person. It better be good.

Beautiful ambiance and a prime location. I sampled a couple dishes, and the standout was definitely the dumplings and the drinks—both were exceptional. The Peking Duck was another highlight (reminded me of authentic Beijing Style). The duck was smoky and carved out to the side. Given the price point, I believe better options in Toronto do exist.

Dumplings were unique and good but there a super strange vibe at this place. Had the whole squadron feeling unsettled. Server was very nice tho, although kind of skiddish.

I missed my chance to try Mott 32 in Las Vegas so I had to try dim sum and compare it to my other Toronto favourites. The night before I glanced the dim sum menu for all my staple dishes. Got to the restaurant today and the super nice hostess recommended the 2nd floor premium booth seat for my first visit. Ordered 8 dishes by memory and all were delicious. Beef balls and prawn rice rolls were to die for. Top notch service from our waiter, the front hostess and servers. Best dim sum I've ever had and I've had many. When I got home I rushed onto their website and booked for September. 5 stars all round.

This place is not worth it. I took a picture of the roasted pork belly because it was laughable how terrible it looked. The crackling lacked the loose and light, airiness of good roast pork skin and it was burnt at the edges. They gave us the pork belly while the duck was being served so our plates had hoisin and mustard on it. Despite the fact that the Peking duck is suppose to be the showstopper, with unnecessary details like a towel that had to be watered to expand before being served for the Peking duck course, they forgot to change our dirty plates. A lot of the food was also under seasoned. That included the duck, the spicy duck carcass, the eggplant pot and the beef ho fun. Yea was also not regularly refilled. Given the price point, I don’t necessarily expect top tier food, but I definitely expect top tier service. This was definitely not that.