The inspiration behind its name came from the address of the first Chinese grocery store in New York, but most people associate the words “32” and “Mott” with a swanky modern Chinese restaurant, rather than a musty historic store no longer in existence in NYC’s Chinatown. And on 24 January, Mott 32 will officially open its doors at Marina Bay Sands. Mott 32 is the baby of Maximal Concepts, the Hong Kong-based F&B group behind 18 other concepts, such as quick service restaurant The Pasta Factory, and chic Cantonese grill and dim sum joint John Anthony. The people behind them: Malcolm Wood, who grew up in Taipei eating his Chinese maternal grandmother’s home-cooked meals , and subsequently in England where he spent weekends at his paternal grandparents’ countryside home; UK-born Matt Reid who first collaborated with his lifetime friend Malcolm to organise sold-out parties; and former PWC senior auditor Xuan Mu, who also grew up in the UK, spending his teenage years helping out at his family’s Chinese restaurants. Yup — the three men have a stronger connection with UK than US, never mind the American associations Mott 32 has. The Singaporean outpost of this sleek lauded restaurant, launched in Hong Kong in 2014, will be the fourth Mott 32 restaurant to open in the world, after outposts in Vancouver and Las Vegas.

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