Today we're taking you to Mott 32 Bangkok, the luxurious Cantonese restaurant from Hong Kong, on the 2nd floor of The Standard, Bangkok Mahanakhon. This visit is extra special because Executive Chef Lee created a seasonal menu debuting in Thailand first.

Steamed Red Spotted Grouper in the original-recipe yellow sweet chili sauce (4,200.-): perfectly steamed fresh fish with a well-rounded, fragrant sauce — our favorite dish of the meal. Pan-Fried Snow Fish with Three Aromatics (1,380.-): shallot, scallion and garlic pan-fried to a heady fragrance, with tender, springy fish.

Steamed Red Spotted Grouper in the original-recipe yellow sweet chili sauce (4,200.-): perfectly steamed fresh fish with a well-rounded, fragrant sauce — our favorite dish of the meal. Pan-Fried Snow Fish with Three Aromatics (1,380.-): shallot, scallion and garlic pan-fried to a heady fragrance, with tender, springy fish.

Shredded Truffle Chicken (880.-): prepared 2 days in advance by the chef, tender meat with a full truffle aroma. Pigeon Leg Stuffed with Mixed Mushrooms and Morels (980.-): a novel dish with a real fine-dining feel. Wok-Fried Crab Meat in Sichuan Sauce with Crispy Noodles (2,850.-): the top pick of the seasonal menu, with dense crab meat in a bold sauce.

Shredded Truffle Chicken (880.-): prepared 2 days in advance by the chef, tender meat with a full truffle aroma. Pigeon Leg Stuffed with Mixed Mushrooms and Morels (980.-): a novel dish with a real fine-dining feel. Wok-Fried Crab Meat in Sichuan Sauce with Crispy Noodles (2,850.-): the top pick of the seasonal menu, with dense crab meat in a bold sauce.

Fish Maw Stuffed with Glutinous Rice and Chinese Sausage in Abalone Sauce (980.-) is the most premium item on offer. Osmanthus Egg Stir-Fried with Crab Meat and Dried Scallop (980.-) is pure technique — the egg puffs up like osmanthus blossoms. Salt-and-Pepper Fried Mantis Shrimp (1,800.-) is large and satisfyingly meaty, and the crab and shrimp roe fried rice has beautifully separate grains.

The dim sum lineup is stellar across the board — crispy shrimp rice noodle rolls, deep-fried tofu-skin shrimp rolls, thin-skinned har gow, and shumai topped with shrimp roe. And the 42-day apple-wood-roasted Peking duck — glossy, crackling skin over tender, juicy meat — is the signature dish you have to order. We'd recommend pre-ordering at least 24 hours ahead since it's limited per day (one duck feeds 3–4 people).

The dim sum lineup is stellar across the board — crispy shrimp rice noodle rolls, deep-fried tofu-skin shrimp rolls, thin-skinned har gow, and shumai topped with shrimp roe. And the 42-day apple-wood-roasted Peking duck — glossy, crackling skin over tender, juicy meat — is the signature dish you have to order. We'd recommend pre-ordering at least 24 hours ahead since it's limited per day (one duck feeds 3–4 people).

The seasonal menu runs only until August 31 — if you're into premium Chinese cuisine, don't wait. Perfect for a special occasion with family or someone important.