Mott 32 at Palazzo

Mott 32 at The Palazzo Resort in Las Vegas assembles regional Chinese preparations from Cantonese, Szechuan, and Beijing origins, with a focus on dim sum baskets and roasted proteins that suit group progressions into casino rounds. Positioned on the casino floor within the Venetian complex, this restaurant facilitates links to nearby slots or lounge arrivals. For dinner reservations at this Las Vegas restaurant, myrsvp.com directs VIP table bookings, targeting central placements for occasions like bachelor parties or brunch extensions.

The name draws from 32 Mott Street in New York City’s Chinatown, site of the first Chinese provision store opened in 1851 by Quong Yuen Shing, which seeded the neighborhood’s growth as a cultural anchor. This nod to immigrant enterprise grounds the brand, launched in 2014 by Max Group Holdings in partnership with chef Richard Ekkebus at Hong Kong’s Maxim’s Palace. The debut location in the city’s Lan Kwai Fong district earned a Michelin star in 2015 for its farm-to-table sourcing and rustic executions, blending generational recipes with global ingredients. Expansions followed to Vancouver in 2016 and Bangkok in 2017, with the Las Vegas outpost arriving in late 2019 as the fourth site, timed to the Palazzo’s dining refresh under Las Vegas Sands. Designed by Joyce Wang to fuse New York grit with Chinese restraint and local flair—like a roulette-wheel table and neon duck sign—the 10,000-square-foot space seats 200. It has since claimed Wine Spectator awards for its 200-label Asian cellar and a 4.2 OpenTable average from 1,400 reviews, positioning it among Strip leaders for elevated Cantonese work without further U.S. branches.

Diners approach from the gaming area’s edge through etched glass panels into a layout that layers bar seating with banquette rows and a raw counter for direct pulls. Exposed brick and flocked paper offset woven screens, while low pendants cast focus on passing carts loaded with steamed parcels. A private room fits 16 for segmented tastings, and the flow accommodates terrace adjacency for mild weather shifts. Staff sequence deliveries with precision, starting from quiet builds to fuller exchanges post-7 p.m., when tracked lists add subtle lift. The dress code settles on smart casual—collared options over tanks—to align with the resort’s varied turnover. Operations open daily at 4:30 p.m. to 10 p.m., with weekend brunches from 10:30 a.m. to 2:30 p.m. at $98 per person for unlimited dim sum and bubblies, bridging to pool parties or TAO escalations above.

The selection organizes around small parcels, wok-fired entries, and noodle finishes, with scales for communal handling. The 42-day Applewood Roasted Peking Duck, hung and smoked before carving tableside with pancakes and hoisin, serves two at $138, its lacquered skin yielding to moist layers. Dim sum highlights include siu mai dumplings stuffed with shrimp and pork at $18 for four, their wrappers gossamer from house rolling. Crispy venison puffs, filled with shredded meat and black truffle, run $22, blending game notes with pastry flake. From the grill, Australian Wagyu short rib in black bean sauce arrives at $68, tender cuts offset by fermented depth. Szechuan dan dan noodles weave hand-pulled strands with ground pork and preserved vegetables for $28, chili oil threading heat through sesame cling. Seafood pulls feature stir-fried lobster with glutinous rice at $98, shells cracked for ginger-scallion pulls. Starters like marinated jellyfish with sesame vinaigrette cost $26, while wild mushroom clay pot simmers enoki and shiitake in oyster broth at $32. Plant-based adaptations cover eggplant with Szechuan peppercorns at $28. Sides such as bok choy in garlic or fried rice with lap cheong sausage add $16-20. Closers land on mango pudding with sago at $14, or sesame balls filled with red bean at $12. The beverage array favors sake and baijiu from $16 per pour, with pairings at $85; cocktails like the Smoked Plum—vodka with lapsang souchong and lychee—go for $20.

This arrangement supports bachelor parties, where myrsvp.com claims bar-proximate tables or private draws for steady reveals. The cart services and brunch formats prolong overlaps, suiting Las Vegas restaurants’ place in resort sequences. At The Palazzo, Mott 32 neighbors Lavo for Italian contrasts or Venetian canals for post-meal drifts. In outline, it channels the brand’s commitment to sourced clarity and cultural weave, now embedded in the boulevard’s operational core.