Mott 32: Elevating Plant-based Dining at the Paradox Hotel ☆ Folio.YVR Issue 15

With sights set on sharing its elevated, plant-based Chinese dishes with Vancouver restaurant goers, Mott 32 has launched a new menu.

The internationally acclaimed and award-winning restaurant has been making headlines since releasing its selection of refined plant-based offerings this season.

Rooted in respect for tradition and a commitment to sustainability, Mott 32 pays tribute to Chinese dishes, such as Siu Mai and Lion’s Head Meatballs, and offers them entirely animal-free.

Experience Plant-based Elegance

“Our plant-based menu is the result of many months of recipe development, recreating the flavours and textures of traditional dishes,” shares Chef Lee Man Sing, Group Chinese Executive Chef at Mott 32 Vancouver. “We are excited to introduce this menu to our guests worldwide, marrying true Cantonese cooking techniques with a more sustainable approach to eating.”

The Chinese fine-dining establishment originated in Hong Kong and is named after 32 Mott Street in New York City, the site of the city’s first Chinese convenience store in 1851. The convenience store marked the beginning of what is now known as a vibrant Chinatown in one of the most dynamic cities in the world.

Since its Vancouver opening in 2017, Mott 32 has become the go-to restaurant for Chinese cuisine in a luxurious and vibrant atmosphere. Now, those who embrace a plant-based diet can satiate their cravings for traditional Chinese umami flavours at 1161 West Georgia Street.

Exploring the Future of Asian Cuisine

Mott 32’s chefs have carefully integrated plant-based alternative products made by OmniFoods, with fresh and locally sourced ingredients. Menu highlights include Crispy Tofu with Szechuan peppercorns and Lion’s Head Meatballs prepared with a combination of tofu, mushrooms, and water chestnuts.

If you are not enticed yet, Mott 32’s Signature Smoked ‘Cod’ is an incredible dish that replicates the original on the menu with a version made from soy protein, pea protein, rice protein, and shiitake mushroom powder. These delicious plant-based dishes will join the other popular meat-free ones already served at the restaurant, including the Stir Fried Assorted Wild Mushrooms.

This extraordinary menu will be available during both lunch and dinner service.

Read the original story in Folio.YVR Luxury Lifestyle Magazine!

Author Profile

Helen Siwak, Luxury Lifestyle Observer: Helen Siwak is the founder of EcoLuxLuv Marketing & Communications Inc and publisher of Folio.YVR Luxury Lifestyle Magazine, PORTFOLIOY.YVR Business & Entrepreneurs Magazine, and digital women's lifestyle magazine EcoLuxLifestyle.co. She is a prolific content creator, consultant, and marketing and media strategist within the ecoluxury lifestyle niche. Post-pandemic, she has worked with many small to mid-sized plant-based/vegan brands to build their digital foundations and strategize content creation and business development. Helen is the west coast correspondent to Canada’s top-read industry magazine Retail-Insider, holds a vast freelance portfolio, and consults with many of the world’s luxury heritage brands. Always seeking new opportunities and challenges, you can email her at helen@ecoluxluv.com.