One reason I love going to Cebu
There are many reasons I’m always excited to go to Cebu and Mott 32 is high on that list.
The famed Chinese restaurant from Hong Kong has been in the country for four years now, serving its signature Peking duck and other beloved specialties at Nustar Resort Cebu.
People have been traveling to eat there—and that’s exactly what the people behind Nustar Resort Cebu want.
“We want Mott 32 Cebu to be more than a place to dine. We want it to be a destination in itself, where our guests can experience something truly special,” said Udo Wittich, Nustar Resort Cebu’s general manager for hotels.
Guests can experience something extra special until Oct. 14—the seasonal menu of chef Lee Man Sing, Mott 32’s group executive chef.
Wittich said, “Chef Lee has played an important role in shaping Mott 32’s culinary identity around the world. Having him in Cebu to introduce his signature menu gives us a rare opportunity not only to experience his celebrated creations, but also to gain a deeper appreciation of the vision and craftsmanship behind them… The limited-time culinary residency is something we are very proud to bring to the city.”
Lee said, “Cebu is an exciting culinary destination, with diners who are passionate about culinary exploration, appreciative of exceptional ingredients, and open to new interpretations of traditional cuisine. This menu reflects both my passion for Cantonese cooking and my desire to create flavors that resonate with guests here, while staying true to the heritage of Chinese gastronomy.”
In creating the menu, the multi-awarded chef was inspired by the abundance and the freshness of seafood in Cebu.
Seven dishes
We had the pleasure of trying the seven dishes on the seasonal menu, starting with the salt and pepper mantis shrimp with roe. Lee transformed the alupihang dagat—or hanlilitik in Cebuano—into a refined dish, frying it and topping it with caviar and gold flakes for a touch of luxury. Definitely one of my favorite dishes from the menu.
The next dish arrived covered with a dome of crispy rice noodles. Chef Lee tapped a spoon against the dome, revealing a heaping pile of crab meat and eggplant beneath, bathed in a rich chili sauce. He then artfully arranged the shattered pieces around it.
Something the chef discovered is that Filipinos tend to shy away from eating crab with their hands in fine-dining settings. And so for this dish, he made sure the sweet, succulent pieces of Alaskan crab meat were ready to be popped into the mouth—no shell-cracking required. It was a dish with contrasting textures and bold flavors.
Then came the steamed grouper with homemade yellow bell pepper sauce. Lee picked this fish because he knows everyone loves lapu-lapu, removing the bones and then preparing a lovely sauce using yellow bell pepper that was sourced locally. The chef was very excited about this dish, saying that it’s one of his favorites.
The osmanthus scrambled egg was then served. There were no actual flowers in this dish—the egg was scrambled and cooked to look like the delicate blooms, a technique that takes considerable skill. Lee topped the egg with dried scallops and crab meat, adding a savory and umami depth to the dish.
Favorites
The next dish was also my favorite—cod fish stir-fried with leek, shallot, scallion, and soy sauce. The aromatics made it especially fragrant, and it tasted even better than it smelled.
Also a favorite, the grilled hand-shredded chicken with black truffle. Lee took a local chicken, cooking it until the skin was crisp and golden while keeping the meat juicy and tender. Black truffle elevates the dish, bringing an earthy richness to the tender chicken.
The final dish on the seasonal menu was delicate fish maw stuffed with glutinous rice and coated in abalone sauce.
But is a meal at Mott 32 complete without eating duck? (On a previous visit, I reserved a table for one and ordered an entire duck for myself—but that’s another story.)
Group BBQ head chef Yeung Shun Sing rolled out a beautiful apple-wood roasted 42-day Peking duck on a cart and proceeded to carve it masterfully. We were served the duck drizzled with hoisin sauce and rolled in steamed pancakes with scallions and cucumber—a classic bite that never disappoints.
We enjoyed the food with Mott cocktails and mocktails—Golden Ring (whiskey, mango liqueur, Chartreuse, Szechuan cordial, egg whites), Hope and Sesame (vanilla-infused rum, roasted sesame cordial, lemon, simple syrup), Blossom Mist (peach cordial, nutmeg syrup, lemon, soda, silver flakes), and Yin and Yang (black currant syrup, chamomile tea, lemon lime soda, peppermint).
For dessert, we had bowls of sweetened mango soup with pomelo and sago—a refreshing end to the meal.
The Skydeck
A trip to Mott 32 is also an opportunity to experience more of Nustar Resort Cebu. That’s exactly what I did on this quick visit. I went up to The Skydeck at Nustar for stellar views of Cebu and a thrilling stroll across its glass walkway, more than 100 meters above sea level. Your reward after braving the walkway? A yummy soft serve cone.
I also got the chance to stay at the Nustar Hotel Cebu for the first time, and I quickly fell in love with it. My room was beautiful, the bed super comfy, and the butler service offered an extra touch of luxury. My butler even drew me a bubble bath—a little indulgence I was more than happy to enjoy.
The excellent service wasn’t limited to the butlers. From the moment I arrived, I was struck by how warm and attentive everyone on the property was—every member of the team I encountered was gracious and genuinely welcoming. I had a really early flight back to Manila, and they even prepared a generous breakfast that I could take with me, complete with drinks. It was another thoughtful touch that made me feel genuinely looked after until the very end of my stay.
Can’t wait to go back.
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Mott 32 is at Nustar Resort, Cebu Kawit Island, South Road Properties, Cebu City. For reservations, email MOTT32.Cebu@nustar.com.ph or call +639999965684.
