Mott 32 Bangkok 卅二公館 (Bangkok)

A standout among the dim sum offerings, the taro croquette steals the show with its exquisite crisp exterior, revealing a delectable filling of taro paste, tender chicken, springy prawn, and chewy shiitake mushroom.

Crafted from spot prawn and pork, the siu mai offer a sweet, buttery, and savoury flavour profile with a tender texture, complemented by the decorative touch of flying fish roe.

Generously sized, these har gow showcase large, bouncy prawns encased in a translucent crystal skin, delivering a delightful bite.

Classic handmade Xiao Long Bao featuring a thick and chewy skin enveloping piping hot minced pork mixture with flavourful soup. A standard rendition without any standout features.

The dim sum we had before the Peking Duck, Char Siew and Roasted Pork arrived. Just small bites to fill our hunger first.

Traditional Pork Shanghainese Soup Dumplings (THB 150)
Classic handmade Xiao Long Bao featuring a thick and chewy skin enveloping piping hot minced pork mixture with flavourful soup. A standard rendition without any standout features.

King Prawn Har Gow (THB 180)
Generously sized, these har gow showcase large, bouncy prawns encased in a translucent crystal skin, delivering a delightful bite.

Flying Fish Roe Siu Mai (THB 160)
Crafted from spot prawn and pork, the siu mai offer a sweet, buttery, and savoury flavour profile with a tender texture, complemented by the decorative touch of flying fish roe.

Taro Croquette (THB 200)
A standout among the dim sum offerings, the taro croquette steals the show with its exquisite crisp exterior, revealing a delectable filling of taro paste, tender chicken, springy prawn, and chewy shiitake mushroom.
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🚩Mott 32 Bangkok 卅二公館, The Standard, Bangkok Mahanakhon, 2nd Floor, 114 Narathiwas Road, 114 Naradhiwas Rajanagarindra Rd, Silom, Bang Rak, Bangkok 10500, Thailand
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Taking Sio Bak to new heights, the chef here showcased culinary expertise with this dish. The crackling skin exhibited a refined golden brown hue, while the pale pinkish meat beneath was both tender and juicy. The intriguing contrast of moist yet seemingly dry meat raised curiosity about the cooking technique employed.