Mott 32’s Plant-Based Menu Launches

Mott 32 Vancouver Redefines Plant-Based Dining With New Menu

Rooted in respect for tradition and nurtured by innovation and a commitment to sustainability, new menu sprouts at Mott 32 Vancouver.

Mott 32 Vancouver, the award-winning Chinese restaurant, readies to launch a new additional plant-based menu August 26. The lineup of dishes celebrates vegetable ingredients while paying tribute to Chinese dishes that traditionally feature meat, such as Siu Mai and Lion’s Head Meatballs. Mott 32 has redefined Chinese cuisine with its elevated dishes and use of premium ingredients, the restaurant promises patrons this same uncompromising standard it has become celebrated for in its refined plant-based offerings.

“Our plant-based menu is the result of many months of recipe development, recreating the flavours and textures of traditional dishes. We are excited to introduce this menu to our guests around the world, marrying true Cantonese cooking techniques with a more sustainable approach to eating,” shares Chef Lee Man Sing, Group Chinese Executive Chef.

Vegetable ingredients such as a variety of mushrooms, water chestnuts, and bamboo shoots have been teamed with tofu and meat alternative products to replicate traditional dishes. Along with fresh and locally sourced ingredients, Mott 32’s chefs have integrated products developed by OmniFoods. This food-tech company creates plant-based alternative products based on extensive research on Asian cuisines and culinary practices.

Menu highlights include a Crispy Tofu which is reminiscent of a crispy chicken with Szechuan peppercorns. Light and fluffy Lion’s Head Meatballs come prepared using a combination of tofu, mushrooms, and water chestnuts. Mott 32’s Signature Smoked Black Cod is replicated on the menu with a version made from soy protein, pea protein, rice protein and shiitake mushroom powder in place of fish.

Five menu items will be launched with the intention of adding more in the coming months, along with seasonal features. The new plant-based offerings complement an extensive assortment of popular meat-free dishes already offered by Mott 32 Vancouver, including the Stir Fried Assorted Wild Mushrooms in a lettuce cup with shavings of black truffle.

The plant-based menu will be available during both lunch and dinner service. The full menu along with all Mott 32 menus can be viewed here.

Hours of Operation
Sunday – Thursday | 5:00pm – 10:00pm
Friday – Saturday | 5:00pm – 10:30pm
Thursday – Sunday | 11:30am – 2:30pm

Reservations can be made by calling the restaurant at +1-604-861-0032 or via OpenTable.

About Mott 32
Mott 32 represents modern Hong Kong as well as a new chapter of Chinese dining. Founded in 2014 in Hong Kong, the restaurant takes its name from the address of the first Chinese convenience store in New York City. The Cantonese-focused menu also spotlights other regional dishes of China, focusing on uncompromising quality and sustainable sourcing. The Mott 32 kitchen is helmed by Maximal Concepts’ Group Managing and Culinary Director Malcolm Wood and Chinese Group Executive Chef Lee Man Sing. Mott 32 now operates locations in Hong Kong, Las Vegas, Singapore, Seoul and Vancouver, with soon to open locations in Bangkok and Dubai.

Media release and images provided by Jason Haugen, Leila Likes.

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