Mott 32

Tucked inside the Shangri-La, Mott 32 brings a polished, high-gloss take on Cantonese cooking to the Financial District. The space is massive, stretching across three levels designed by Joyce Wang, where industrial edges meet jade-toned opulence. It feels less like a traditional banquet hall and more like a clubby, high-end lounge that caters to the suits and the celebratory crowd alike. The focus here is on sustainable sourcing and technique-heavy execution, moving away from the standard dim sum experience in favour of something more contemporary and deliberate.

You’ll want to pre-order the 42-day Apple Wood Roasted Peking Duck well in advance, as the kitchen won't have one ready for you otherwise; it’s carved tableside and served in two courses. If you’re just looking for a few plates, the Iberico pork with black truffle siu mai is the standard move. The cocktail program is surprisingly sharp, and the tea list is worth a look if you’re trying to balance the heavier wok-fired dishes. Expect a formal, attentive service style and make a reservation, because the room fills up fast regardless of the day of the week.