The Review
There are restaurants with views, and then there is Mott 32. Perched on the 73rd floor of the Address Beach Resort in Jumeirah Beach Residence, the dining room sits above almost everything in this city that is not a tower itself. To the west, the Palm Jumeirah fans out across the Gulf. Bluewaters Island and Ain Dubai fill the middle distance. JBR's beachfront curves below like a drawing. By night, the entire coastline ignites. The view does not compete with the food — it amplifies it, lending each course the particular intensity that only altitude and open water can provide.
The design of the room is as considered as the menu. Mott 32 marries New York loft sensibility with traditional Chinese architectural elements — high ceilings, huge sliding doors, large sculptural forms, and materials that move between industrial cool and ancient warmth. The open-air terrace, cantilevered above the Gulf, is among the most dramatic outdoor dining propositions in the UAE. At sunset, tables out there are worth any waiting list.
The name refers to 32 Mott Street in Manhattan, the address of one of New York's oldest Chinese grocery stores and a touchstone for Chinese-American culinary history. The Dubai outpost, part of a global network anchored in Hong Kong, carries that heritage with confidence — serving Cantonese cuisine of genuine ambition alongside touches of Shanghai and Beijing that broaden the repertoire without diluting it. This is not hotel Chinese food. It is Cantonese at the level at which Cantonese can compete with anything in the world.
The Food
The centrepiece of the menu — and the dish that demands pre-ordering at the time of reservation — is the 42-day Applewood Roasted Peking Duck. The duck is aged for six weeks to concentrate flavour and allow the skin to achieve its lacquered perfection, then roasted over applewood coals. It arrives at the table in a ceremony: the chef carves tableside using a technique refined over decades, separating the burnished skin from the flesh with a precision that is itself worth watching. The skin is served first with hoisin and pancakes; the meat follows in a second preparation chosen from the menu. Pre-order this when you book. It is not optional.
Beyond the duck, the kitchen produces Kung Pao Lobster of serious quality — the crustacean treated with the same heat and complexity that the Sichuan original demands of chicken, but elevated in sweetness and texture to a level that justifies the price differential. The BBQ Beef Short Ribs are slow-cooked to a near-structural collapse before finishing over charcoal, arriving glazed and deeply savoury. Handcrafted dim sum served at brunch covers the full canon: Shanghainese soup dumplings whose skins hold a clean, intense broth; king prawn har gow with a translucency that signals fresh hands; crispy charcoal lamb buns whose inky exterior and aromatic filling draw the room's attention. The kitchen also sources Kobe and Wagyu beef and the freshest seafood the market will provide, treated simply enough to let quality speak.
The crabmeat fried rice is the kind of dish that earns cult status — a dish of such precision and simplicity that it reframes every lesser version you have eaten. Order it. The wine list is global and serious. The cocktail programme draws on Chinese ingredients with the same intelligence the kitchen applies to food.
Why it Works for Impress Clients
The view alone does the work most restaurants attempt with service, reputation, and design combined. Add a Michelin-calibre kitchen to 73 floors of altitude over the Arabian Gulf and you have Dubai's most theatrical client dinner. The room reads immediately as exceptional — your guest will know, from the moment the elevator opens into the sky lobby, that they are somewhere significant. Pre-order the Peking Duck and let the carving ritual do the closing: there is something about a chef working tableside, with ceremony and precision, that dissolves boardroom reserve faster than any conversation opener. For impressing clients, few rooms in this city offer the same unspoken argument. For those looking to close a deal over dinner, the combination of altitude, exclusivity, and shared spectacle creates exactly the conditions in which decisions get made. Equally, for a significant birthday, the room and the ritual of the duck together constitute an evening that remembers itself.
What to Know Before You Go
Mott 32 is located within the Address Beach Resort in JBR. The entrance is via the Sky Lobby — enter from Level G and take the dedicated elevator to the 73rd floor. The address is Al Mamsha Street, JBR, Dubai. Pre-order the 42-day Applewood Roasted Peking Duck at the time of booking — it is unavailable without advance notice and is the dish that defines the experience. Reservations are managed via SevenRooms and should be made one to two weeks in advance for a standard booking; sought-after terrace tables and weekend evenings require earlier planning. Dress code is smart casual to formal — the room and the occasion both call for it.
Dinner is served nightly from 6:00pm to 1:00am. Weekend brunch runs Friday through Sunday from 12:30pm to 4:00pm and represents strong value relative to the dinner menu. Awards include the Michelin Guide Dubai 2025, Forbes Travel Guide 2025, the Black Pearl designation, and Gault Millau UAE 2026 — a set of accolades that places Mott 32 among the most consistently recognised restaurants in the city.
For other high-altitude or high-stakes dining in Dubai, consider Hakkasan Dubai for Cantonese at Atlantis, Zuma Dubai for Japanese robata in DIFC, or Gaia for modern Greek that works superbly for a business lunch. For a broader view of Dubai's finest tables, see our complete Dubai guide. Further reading in our editorial section covers the city's wider dining landscape.