CEBU CITY, Philippines — One of the most respected names in Chinese fine dining has returned to Cebu, bringing a new limited-time culinary experience to Mott 32 Cebu at NUSTAR Resort.
Chef Lee Man Sing, Mott 32’s group executive chef, recently returned to the Philippines to personally unveil a seven-dish seasonal menu inspired by Cantonese culinary traditions while incorporating flavours designed to appeal to Cebu’s increasingly adventurous dining scene.
The exclusive menu officially runs from September 1 through October 14, 2026, giving diners only a limited window to experience the chef’s latest creations.
A chef with nearly four decades of experience
Lee Man Sing brings nearly 40 years of culinary experience to Mott 32.
According to Mott 32, Lee trained at the Chinese Culinary Institute and completed its prestigious Master Chef programme. He later earned his first Michelin star while working at Mandarin Oriental and has cooked for celebrities and international heads of state.
His approach combines traditional Chinese cooking with modern Western techniques and refined presentation.
That philosophy is at the heart of the new Cebu menu.
Why this menu is different
The latest collection isn’t simply a reproduction of dishes found at Mott 32’s other locations.
Lee specifically developed flavours that he believes will resonate with Cebu diners while maintaining the restaurant group’s Cantonese heritage.
“Cebu is an exciting culinary destination,” Lee said, describing local diners as passionate about culinary exploration and open to new interpretations of traditional cuisine.
That balance between tradition and local taste is perhaps the most interesting element of the new menu.
Instead of abandoning classic Chinese techniques, the dishes use them as a foundation for more contemporary interpretations.
The seven dishes to look out for
The seasonal menu features seven dishes, each highlighting different ingredients and techniques.
🐟 Steamed Grouper with Homemade Yellow Bell Pepper Sauce
One of the most distinctive dishes is steamed grouper paired with a homemade yellow bell pepper sauce.
The delicate fish provides a mild base for a sauce developed with a measured level of spice specifically suited to local tastes.
The result is a Cantonese-style preparation with a brighter, more pronounced kick.
🦐 Salt and Pepper Mantis Shrimp with Roe
Seafood takes another starring role in the salt and pepper mantis shrimp with roe.
The shrimp is prepared with a crisp exterior while retaining its naturally sweet meat.
The roe adds another layer of rich umami flavour.
🐟 Cod Fish with Leek, Shallot, Scallion and Soy Sauce
The cod fish with leek, shallot, scallion and soy sauce reportedly emerged as a favourite during the preview.
Its soft, buttery texture is paired with savoury soy and aromatics, producing a dish that leans heavily into classic Chinese comfort flavours.
🍚 Fish Maw with Glutinous Rice and Abalone Sauce
The menu also features fish maw with glutinous rice and abalone sauce, a dish built around luxurious ingredients.
The gelatinous texture of fish maw absorbs the rich abalone reduction, while glutinous rice provides a contrasting foundation.
🍗 Grilled Hand-Shredded Chicken with Black Truffle
For a meat course, Lee introduces grilled hand-shredded chicken with black truffle.
The chicken is grilled to add smoky depth before being paired with the earthy aroma of black truffle.
🥚 Osmanthus Scrambled Egg with Dried Scallop and Crab Meat
The final savoury course combines osmanthus scrambled egg with dried scallop and crab meat.
The soft, airy egg is complemented by the briny seafood flavours, giving the meal a lighter finish before dessert.
🍽️ A menu built around Chinese culinary heritage
Together, the dishes demonstrate the approach that has helped Mott 32 establish itself internationally: traditional Chinese flavours presented through a contemporary fine-dining lens.
Mott 32’s Cebu location itself draws inspiration from several Chinese culinary traditions, including Cantonese, Shanghai and Beijing cuisine, while incorporating modern techniques and ingredients.
Mott 32 Cebu is becoming a destination of its own
The chef’s return comes at an important moment for Mott 32’s Cebu operation.
Located at NUSTAR Resort & Casino, the restaurant was positioned as a flagship dining destination when the brand expanded into the Philippines.
Mott 32 describes its Cebu restaurant as combining Chinese opulence with a contemporary setting inspired partly by its tropical surroundings and Filipino context.
The restaurant’s menu also includes established Mott 32 favourites such as Peking duck, Iberico pork, Wagyu beef and handmade dim sum.
This latest seasonal menu adds another reason for food enthusiasts to make the trip.
Chef Lee has already helped shape Mott 32 Cebu
This isn’t Lee’s first appearance in Cebu.
He has previously travelled to the city to introduce Mott 32’s dim sum lunch menu, personally overseeing the launch and adapting some dishes to suit the local market.
Earlier reporting noted that the Cebu menu incorporated local adaptations, including the use of water bamboo instead of white asparagus in one seasonal preparation.
That history helps explain why his latest menu isn’t simply a standard Mott 32 offering transplanted to Cebu.
The chef has already spent time understanding the city’s diners.
Only available for a limited time
The biggest catch for food lovers is the deadline.
The new seasonal menu is available only from September 1 to October 14, 2026.
Mott 32 Cebu says reservations are strictly required, although walk-ins may be accommodated depending on same-day availability. Reservations can be made directly through the restaurant or via OpenTable.
That makes the experience less of an everyday dining option and more of a limited culinary event.
What makes Chef Lee’s return significant
Cebu has rapidly developed a reputation as more than just a tourist destination.
Its dining scene has expanded alongside the city’s growing luxury-hospitality sector, with international restaurant brands and high-end culinary concepts increasingly competing for diners.
Chef Lee’s return reflects that shift.
Rather than simply importing an established menu, Mott 32 is using Cebu’s local audience as inspiration for a new seasonal experience.
And that could be the most important takeaway from the chef’s latest visit.
The future of luxury Chinese dining in Cebu may not be about choosing between tradition and local identity—it may be about finding a way to put both on the same plate.
The bottom line
Chef Lee Man Sing’s latest seven-dish menu at Mott 32 Cebu brings together Cantonese tradition, premium ingredients, modern techniques and flavours tailored to Cebu diners.
But diners will have to move quickly.
The menu is scheduled to disappear after October 14, 2026.
For Cebu food lovers, the bigger question now isn’t whether Chef Lee’s latest creations are worth trying—it’s whether they’ll get a table before this limited-time menu is gone.
WWC ONE MEDIA J.M.D
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