MOTT 32 Cebu welcomes the return of Michelin-starred Chef Lee Man Sing, Mott 32’s group executive chef, for the special launch of its latest seasonal menu, just in time for the restaurant’s fourth anniversary.
Exclusively curated for Mott 32 Cebu guests, the limited-edition menu is available from Sept. 1 to Oct. 14, 2026 only.
The seven-item menu features the following: Salt and pepper mantis shrimp with roe; Alaskan crab meat with minced pork, eggplant, chili sauce and crispy rice noodles; steamed grouper with homemade yellow bell pepper sauce; osmanthus scrambled egg with dry scallop and crab meat; Cod fish with leek, shallot, scallion and soy sauce; grilled hand-shredded chicken with black truffle; and fish maw with glutinous rice and abalone sauce.
“This menu reflects both my passion for Cantonese cooking and my desire to create flavors that resonate with guests here at Mott 32 Cebu while staying true to the heritage of Chinese gastronomy,” said Chef Lee, who referred to Cebu as an exciting culinary destination, especially with diners who are passionate about culinary exploration, appreciative of exceptional ingredients and open to new interpretations of traditional cuisine.
The menu starts off with salt and pepper mantis shrimp with roe, where the deep-fried mantis shrimp is coated with flour and topped with caviar, giving a satisfying crunch before making way for the mantis shrimp that melts in the mouth.
Next on the list is the Alaskan crab meat paired with minced pork, eggplant and chili sauce — all beneath a delicate dome of crispy rice noodles. After learning that many Filipinos prefer not to eat crab using their hands in a fine-dining setting, Chef Lee and his team opted for ready to eat and savored Alaskan crab meat.
The same approach extends to the steamed grouper, locally known as lapu-lapu, served with a homemade yellow bell pepper sauce with the spice adjusted and bones carefully removed for a smoother dining experience.
Meanwhile, the osmanthus scrambled egg with dry scallop and crab meat may sound simple, but it takes considerable skill to achieve its perfect texture, says Chef Lee. Despite its name, the dish does not have osmanthus flower; rather, it is named for the way the finely scrambled egg mimics the flower’s size and shape.
Another seafood option in the seasonal menu is the cod fish, which is stir fried with leek, shallot, scallion and soy sauce.
For guests opting for a non-seafood dish, the menu also has grilled hand-shredded chicken made with locally sourced poultry. Its crisp skin and tender, juicy meat are elevated with the addition of truffle.
Rounding out the selection is fish maw, stuffed with glutinous rice and topped with abalone sauce.
“Over the coming weeks, our guests will have the opportunity to experience Chef Lee’s signature menu here at Mott 32 Cebu as part of a limited-time culinary residency, something we are very proud to bring to the city,” said Nustar Resort General Manager Udo Wittich during the menu launch.
Through the Mott 32 experience, Wittich says Nustar hopes to bring to Cebu a dining experience that is “distinctive, internationally relevant and worth making a trip for.”
Mott 32 Cebu is located at Nustar Resort and Casino, Cebu South Road Properties, Cebu City.
