Cantonese fine dining and dim sum is being imported to the Palazzo, with the bonus prospect of a visually stunning environment inspired by the best of Hong Kong.
Global brand Maximal Concepts will create a fourth incarnation of its Mott 32 concept at the resort, taking over space on the casino floor and a mezzanine above. For construction costs alone, Mott 32 declared an early estimated budget of $7.7 million.
Described as filling an “existing vacant restaurant,” an ideal, but unconfirmed candidate would be the long-shuttered Restaurant Charlie from the late Charlie Trotter, a 7,000-square-foot space that included private dining on an upper level overlooking the kitchen.
Maximal’s partners Matthew Wentworth Reid, Malcom George Wood, and Xuan Cheng Mu filed paperwork for potential local and national expansions last August, planned to join their award winning Hong Kong and Vancouver restaurants. A Bangkok location is also “coming soon.”
Named after Manhattan’s 32 Mott Street in the heart of New York’s Chinatown, Las Vegas can expect a contemporary Cantonese menu, with Beijing and Sichuan highlights. Stand-out dim sum choices have included ginger crab meat congee and sticky black cod, joining “signature” dishes of “barbecue Pluma Iberico pork with Yellow Mountain honey” and Peking duck cooked and prepared for 48-hours before serving.
Enhancing the experience will be the participation of the Hong Kong-based Joyce Wang Studio design team, heralded for its work with Maximal Concepts and other elevated brands including the Mandarin Oriental hotel group.
An official confirmation or an estimated opening date have yet to be announced by the resort or restaurant owners.