Mott 32
Mott 32 carves its Peking duck at the table, and the duck is what the rest of the menu is arranged around.
Why go
The duck is the meal, and Curtas is unambiguous that it should be: That duck is the centerpiece of every meal here and it deserves to be.
3 The skin is why you order it: bronzed, brittle, gleaming skin, precisely flensed from succulent muscle, and having the bite-resistance of a thin potato chip, caresses perfectly-carved slices of deeply-flavored meat.
3 Around it runs a menu he calls bases-covering, from Cantonese dim sum to hand-pulled noodles.3 MICHELIN named the room in its first American Southwest selection in August 2026, and Johnathan L. Wright lists it among the ten the trade had expected to hear called.1
Order this / avoid
- Order: the Peking duck, and build the rest of the table around it.3
- Order: dim sum alongside it, which is the other half of what the kitchen is set up for.3
- Order: the hand-pulled noodles if the table wants a third thing.3
- Avoid: treating it as a neighbourhood Chinese room. Curtas calls it a huge, expensive, well-financed chain.3
What locals & experts say
- John Curtas, Eating Las Vegas: The 52 Essential Restaurants (2023):
As slick as Peking duck skin and just as satisfying.
3 - Curtas on what kind of operation it is:
A huge, expensive, well-financed chain of upscale Chinese eats, with a luxurious vibe and ingredient-forward cooking calculated to appeal to purists and tourists alike.
3 - Johnathan L. Wright, Las Vegas Review-Journal: among the ten rooms the city expected MICHELIN to name in the debut Southwest selection.1
Good to know
- It is a group, not a one-off. Mott 32 runs rooms in several cities and Curtas is plain that this is a chain operating at the top end.3
Verdict
could-visit — John Curtas describes the Peking duck skin here as bronzed, brittle and gleaming, flensed from the muscle, with the bite-resistance of a thin potato chip. He is also straight about what the room is, a huge, well-financed chain built to please purists and tourists at once, which is worth knowing before you choose it over a Chinatown kitchen. MICHELIN named it in the first Southwest guide. Order the duck and arrange the table around it.