Applewood roasted duck.[Photo/China Daily]

The skinless meat tasted mediocre at best, and it lacked tenderness. However, the freshly made steamed wrappers provided some consolation, their texture being better than what we have had before.

However, given that we are from the home of Peking duck, perhaps it was only to be expected that at Mott 32 this dish might not be that impressive.

The same cannot be said of the barbecue prime Iberico (Spanish black pork) with honey (HK$295, $38). The meat is soft and carries all the flavors that have been delicately infused into it. I suspect the pork had undergone sous vide cooking before it was roasted.

Another dish worth ordering is the aged black vinegar sweet and sour pork ($23), which was sensational. I am usually ambivalent about sweet and sour dishes, but this one was extraordinarily well balanced. I generally find that the flavors are too pungent and that the dish as a whole is greasy. The offering at Mott 32 is different. Each piece of meat is perfectly coated, and the sweet-and-sour flavor is natural, seeped deep into the tender meat.