Mott 32 Toronto

Peking Duck

42-day applewood-roasted Beijing duck carved tableside, served across two courses — lacquered skin first, then wok-fried meat — a signature preparation consistent across all Mott 32 locations and the dish most worth the price of admission

BBQ Ibérico Pork with Yellow Mountain Honey

Char siu made from Spanish Ibérico pork and glazed with floral yellow mountain honey roasted over applewood — a richer, more complex take on the Cantonese classic that earns its premium and routinely draws praise as the best in Toronto

Har Gow

Crystal-skin shrimp dumplings with a clean snap and a generously filled, well-seasoned interior — a reliable benchmark dish executed with care during dim sum service

Siu Mai

Open-top pork and shrimp dumplings with a juicy, properly seasoned filling — consistently executed and a solid anchor for the dim sum spread

Wok-fried Whole Fish

Live seafood preparations from the tank, finished in the wok with bold aromatics — the kitchen handles live product well but the market pricing can push the per-person spend significantly higher than expected

Egg Tarts

Silky, barely-set custard in a buttery shell — a fine finish to dim sum but not a reason on their own to visit; pleasant rather than remarkable