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Sadelle’s is a bit of a whatever, but Nobu has survived and thrived almost everywhere it’s expanded to (and is delicious), and Mott 32 is very well regarded (we ended up canceling our planned meal there when I was in HK recently, but my friends love it – I think of it a bit like Hakkasan in nyc, which people who never ate at loved to hate, but was always delicious and executed at a different level).
I am hoping to get fancy take-out from Mott 32 at some point.
They took over what had been a Momofuku space on the second floor of the Shangri La hotel in Toronto.
I think I will wait for @THECHARLES to chime in before visiting mott32
I have eaten at Mott 32’s Hong Kong flagship a couple of times…both Dim Sum lunch and dinner.
At that time, the quality standard was pretty high and food enjoyable as reflected by their Michelin star. Some of their house specialty dishes like BBQ pork Char-Shui using Iberico black hair pork or the Apple wood, lacquered skin, Peking duck using fresh local ’ rice raised ’ free range duck were indeed outstanding and worthy of commanding the price premium.
However, IMO, I think it’s unfair to make comparisons between Hong Kong and their overseas branches. Most importantly the availability and quality of ingredients…most of all ‘live versus frozen’! For example, Cantonese steamed shrimp dumpling Har-Gow using live ’ Gai-Wai’ ocean shrimps compared to the same creation using frozen products can be night & day!!
As such, after trying the real McCoy, I will NOT spend or pay horrendous premium to eat at any of their overseas branches, just to experience their brand name and relive some of their gimmicky approach!
Anyway, back to Toronto’s Mott 32. Looking at their menu’s stratospheric price point. Unless I win the $80 MIllion Lotto Max jackpot tomorrow. I am sure there are places around town where I can better spend my hard-earned money!
BTW, I just came back from a week long food crawl in Vancouver. I tried their west coast, ’ Cantonese Roasted Duck ’ which I understand restaurants use ’ air chilled free range fowl ’ for. The taste and texture has a definite ‘better’ discernible difference than their Ontario /Quebec counterparts. So it begs me to question why one should pay $180 for a Mott 32 Peking Duck here in Toronto using IMHO, an inferior ingredient?! Furthermore, the Michelin 1 QJD* in Vancouver charges ONLY $128!! for their excellent duck ( 1 way ) and so does our QJD Markham branch! Mott 32 so far has NO STAR and charges $180!!!
Lastly, based on my personal experiences. Some pretty decent Peking Duck offered by some of our GTA finer Chinese restaurants ( The One Fusion, Casa Victoria, Skyview Fusion, Dayali…etc ), may attain say, just 85% + of Mott 32 taste and quality. But at only 1/3 of Mott 32 pricing… I can easily accept that!
Want to hear some more? How about a plate of humble Spring Rolls with vegetable filling being charged at a whopping $20 at Mott 32 vs similar products at say Skyview Fusion or Casa Victoria for ONLY 5.29 - $6.00!! Without the addition of ’ truffles ’ can someone tell me how Mott 32 can justify charging 3 times the average market price for such a run-of-the-mill product?!???
As for paying top dollar to get ’ take out ’ dishes from Mott 32 or higher end restaurants. IMHO, that would be a huge mistake and a waste of money since most food does not travel well…unless, may be braised or stewed dishes.
My 2 cents and GOOD LUCK!!
Interesting about ingredients but there are also other factors affecting price like how it’s cooked, who cooked it, where are you eating it, service and ambiance, that affects the dining experience.
Also, arguing on value is kind of missing the main point because as the article said, the demand for luxury experiences tend to be less price sensitive. If you have to point out that you can get 85% of Mott 32 at Skyfusion, then you’re probably not a Mott 32 key demographic.
For the rest of us, I’d say you go to Nobu, Mott 32, Masaki Saito, etc. as a special meal for that special occasion that requires a unique experience. However, if ingredient quality is a major concern, I agree there are better value elsewhere.
As an aside, it’s good to see Asian restaurants at the top end of the restaurant scene. It used to be Asian cuisine was thought of as cheaper or less than it’s European counterparts, but that is becoming no longer the case.
Yeah agree with what’s being said here. Though I feel Toronto doesn’t have the core to sustain places at price point (David Chang had similar sentiments when closing shop in TO I recall).
I recall HK and Singapore trips eons ago where it was hard to get a spot at this price point spots. Same goes for NYC I recall.
Guess Mott-32 Toronto will have a tough time and a huge barrier to climb in order to get a Michelin star?!!!
In awarding stars, Michelin considers the quality and freshness of the ingredients , the technical skill and flair that goes into the preparation, the clarity of the flavours, the VALUE FOR MONEY and ultimately, the taste. Of equal importance is the consistency in replicating the excellent food, time and time again.
The decoration, service and comfort level have no bearing on the award!!
BTW, Mott32 Hong Kong is only one star and they uses LIVE shell fish and prawns, LIVE free range poultry in their dishes, including the Peking duck…etc. Furthermore, the corporation’s executive chef anchored their kitchen! …so, if for example, the Hong Kong Peking Duck, using better quality ingredients, is listed at HKD$980 or CAD$171.00, no way I am going to spend a few bucks more here in TO on an inferior product?!
Is a Michelin star a sign of much in Toronto? In the US it’s the tail wagging the dog.
NYC has had an explosion of very high end Chinese places in the last couple of years (Hakkasan closed down bec of the pandemic but was replaced by Da Dong, Hutong, and more in the last 2 years). Some are located in proximity of BoC HQ & the consulate, but others are scattered around town.
I don’t think it’s a big deal in Toronto for most people who already were in Toronto before Michelin arrived, or for restaurants who have been around for a while.
Most people were already fond of most of the places that ended up with a star.
It is a big deal for star chaser personality types. I hadn’t even been aware of Mott 32 being in Toronto, until a friend mentioned it over brunch. She already knew about the prices. I hadn’t been paying attention.
I was more in the loop when I was meeting up with Chowhounds for dinner more regularly, but I haven’t done that since early 2020!
Well, for most, it’s the most comprehensive and trusted reference for restaurants out there. At least they hire a team of professional and knowledgeable inspectors…unless you believe and like to follow recommendations posted mainly by self-proclaimed, amateur reviewers from Yelp and Tripadvisor out there?!
There was a well developed review system of both diners and professional reviewers long before Michelin got to the US, so I can’t say I’ve ever considered looking at Michelin in the US or Canada.
Who, or what, were they?
I prefer the self-proclaimed amateur reviewers of the old Chowhound, eGullet and Hungry Onion, like us. 
I get a kick out of the food writers who used to be active Chowhounds or eGulleters (you know the 3 I’m talking about) who have capitalized on their publications and now look down on food forums, Yelp and Google reviews.
I turn to Google reviews and TripAdvisor when I visit a place that isn’t covered by newspapers, magazines, HungryOnion, or Michelin.
I don’t use Yelp often, but I’ve used it to find hair salons for a wash and style in NYC.
In terms of Michelin in Toronto, I haven’t been to many of the starred restaurants since Michelin arrived, mostly because I do patio dining and take-out 99 percent of the time, and at least half don’t have a patio nor take-out. I realize service is a big part of the stars, and I understand why most don’t bother with take-out.
Out of the places mentioned without a star, most are places I was already visiting.
Gia, one of the starless mentions, a vegetarian Italian restaurant, serves food that tastes worse than your average Italian restaurant. I have no idea how they landed in the guide.
???
I purchased the first Michelin Guide for USA ( New York ) in 2005. At that time, besides random exchanges on ‘Chowhound’, I wasn’t aware of any authoritative forums/publications out there? Are you referring to maybe ’ Gault Millau '?..another French publication?!
???
There’s pre internet and post internet
I guess you had not come across Zagat, NYT, village voice, time out, and so on
Nowadays there’s a whole crop of online sources of information
Michelin was and is a nyc outsider - they follow where people are already eating, they’re not leading people there (other than Michelin followers)
Ah! Zagat!!..Man! That was years ago!!!
Anyway, I thought the current forum focus was on Toronto which lacked good sources… Toronto Life or blog.TO are two information sources? However, reviewers knowledge and qualifications are questionable.
Actually, I trust ’ chow-Toronto ’ or ’ Hungryonion ’ postings more! Ha!! 
Yes my qs about Michelin was about whether it’s a highly regarded resource for Toronto, because I don’t think of it as such for the US (and definitely not for nyc)
