Crispy prawns, pumpkin and salty egg [Photo/China Daily]

The other, xiao long bao (Shanghainese soup dumplings) made of kurobuta pork and crab, were also well crafted. Xiao long bao I have enjoyed in the past has had a little spoonful of minced crabmeat and roe filled into the opening of the stuffing wrap, but these were dotted with caviar.

These ones had a light exterior with thin skin and exquisite interior, producing a very good xiao long bao, with its creamy hot broth and meat in the center.

Mott 32's signature dish is apple wood roasted Peking duck, which has to be pre-ordered 24 hours in advance and is only available for dinner.

When the duck was cooked, the waitress showed it to us and then took it away to cut. The duck was plump, moist and glistening.

Meanwhile, three toppings (pureed garlic sauce, sugar flour, and sweet bean paste), cucumbers and spring onions, and tortilla-type pancakes were quickly served.

The duck was presented on three separate plates. On the first was the skin, the second skinless meat, and the third slices of leg meat combining meat and skin.

Of the three, we preferred the skins, with their crisp, melt-in-the-mouth characteristics. The texture was perfect, too, oily but not fatty, and as tasty as some of the best duck we have had in Beijing.