Have a lavish dinner in Central’s former bank vault: Mott 32’s limited “Yunnan wild mushroom” menu, with even the matsutake ice cream wowing everyone!

Every late summer and early fall, the fine-dining world embarks on a quiet “treasure hunt.” While people are still seeking out black and white truffles, true food connoisseurs have already turned their attention to an even more elusive prized ingredient: wild mushrooms from Yunnan. These rare treasures cannot be cultivated and rely entirely on local foragers, who hand-pick them by instinct in the pristine highland forests after summer rains. This exceptional gift from nature is well worth slowing down to savor.

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When it comes to Mott 32 in Central, diners most often talk about its mysterious setting in a former bank vault. Descending the understated yet luxurious staircase into the depths of the vault, once used to store valuables, is itself a visual experience steeped in ceremony. From August 1 to September 15, 2026, Mott 32 will present its limited-time “Seasonal Yunnan Wild Mushroom Feast” at lunch and dinner. Using top-tier Chinese culinary techniques, the kitchen team will serve a selection of wild mushroom dishes and desserts.

A test of masterful heat control: Stir-fried M9 Australian Wagyu cubes with Jian Shou Qing mushrooms

At an upscale Chinese restaurant, wok hei is the soul of the cuisine. “Stir-fried M9 Australian Wagyu cubes with Jian Shou Qing mushrooms” is undoubtedly the dish that most tests the chef’s skill. Known as a legendary wild mushroom, Jian Shou Qing leaves no room for error in its preparation or temperature control. Using precisely controlled high heat, the chefs fully draw out its distinctive savory aroma before flash-frying it with richly marbled premium Wagyu. The Wagyu’s fat coats the crisp wild mushrooms; with every bite, the aromas of beef and mushrooms intertwine perfectly in the mouth, full of surprises.

A meeting of land and sea flavors: Stir-fried wild Ji Cong mushrooms with South Australian scallops

Known as the “king of Yunnan mushrooms,” Ji Cong mushrooms have a delicate, chicken-like sweetness of their own. In “Stir-fried wild Ji Cong mushrooms with South Australian scallops,” they are cleverly paired with naturally sweet scallops from South Australia, while mildly spicy seasoning brings out the enticing wok hei. This treatment, unlike that of a traditional seafood stir-fry, gives the flavors greater dimension.

A dazzling transformation of local ingredients: Crispy sago cups with matsutake and golden oyster cubes

The editor especially appreciates this creation, which is full of distinctive Hong Kong character. “Crispy sago cups with matsutake and golden oyster cubes” features Lau Fau Shan’s renowned pan-fried golden oysters, whose flavors unexpectedly complement the prized aroma of matsutake. The sago cup beneath adds a memorable crunch, making this a finely crafted dish for the eyes and the palate alike.

A dessert that defies expectations: Matsutake ice cream profiterole

Who says wild mushrooms can only be used in savory dishes? The feast’s finale, the “Matsutake ice cream profiterole,” is a creative dessert that lets diners savor matsutake’s distinctive delicate sweetness and faint pine-like finish in a cool, refreshing form. Lightly sweet without being cloying, it perfectly reshapes our preconceptions of wild mushrooms.

Mott 32 “Seasonal Yunnan Wild Mushroom Feast”

Available: August 1 to September 15, 2026 (lunch and dinner)

Address: Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central, Hong Kong

Reservations: 2885 8688

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