Felt a little peckish after having some bar bites and the cakes from Patisserie Platine so dropped by Mott 32 for a second round — probably just an excuse because we had been really wanting to try Mott 32’s dim sum offerings.
There aren’t many items to choose from off the evening dim sum menu at Mott 32 — that being said, the Dim Sum Platter is the one to go for if trying *almost* everything they have to offer in their steamed dim sum selection is what one is looking for, which includes the following:
- Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai, - Wild Mushrooms, Water Chestnut Dumplings
- South Australian Scallop, Prawn, Hot & Sour Shanghainese Soup Dumpling
Between the three, my favourite was the Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai — this pretty much throws out any expectations that one may have on how Siew Mai should turn out to be. While the Siew Mai does come juicy and tender without carrying a porky stench (I mean, they use Kurobuta Pork here) and does come with a whiff of truffle from the dollop of truffle paste atop, it is the surprise of the soft quail egg stuffed within the Siew Mai that left me exceptionally impressed as the creamy yolk explodes from within as one chews through the Siew Mai. Certainly one that was a refreshing take that I wouldn’t mind having any day.
In retrospect, the Wild Mushrooms, Water Chestnut Dumplings was something more conventional and also closer to the Soon Kueh that we know. Still, I liked how Mott 32 seemingly has included truffle in this; the aroma is pretty light but evident, though I really liked how the skin here of the dumpling here comes translucent and so chewy that it is mochi-like; goes well with the textures which goes on inside such as the bouncy mushrooms in the filling.
Taking inspiration from the hot and sour soups from Chinese cuisine, the South Australian Scallop, Prawn, Hot & Sour Shanghainese Soup Dumpling is a twist to the classic Xiao Long Bao. Coming in a bright red aesthetic, the looks of the dumpling is already hinting of its spicy broth filled within; do sip the broth slowly from the opening over the top — the broth being tangy yet spicy; should do well for those who can take moderate level of spiciness. That being said, it was difficult to detect the natural sweetness of the seafood used considering the strong flavours of the broth, though the skin of the dumplings were of reasonably thickness that was rather easy to chew through.
Given how the Premium Dim Sum Platter is priced at $12, this is pretty much a great introductory item towards what Mott 32 has to offer — something that I would also consider having if I am feeling peckish and just wanting to have a light bite at Marina Bay Sands. I am actually very intrigued by the Signature Crispy Sugar Coated Peking Duck Bun which was already sold out by the time we made our visit on a weekend night — something I am likely to order, as well as the Premium Barbecue Platter the next time I am here if the opportunity prevails.
