Malcolm Wood is the co-founder of Maximal Concepts and the visionary behind Mott 32—one of the world’s most celebrated Chinese restaurant brands. He has spent decades redefining how Chinese cuisine is experienced on a global stage, with a hospitality philosophy rooted in heritage and contemporary design. With Mott 32, he reflects his belief that dining is a cultural platform, where architecture, storytelling, and culinary craft intersect.
From Hong Kong to cities across the world, the brand has become synonymous with a new kind of luxury—one that honors tradition while embracing innovation. Beyond restaurants, Wood is also a sustainability advocate and environmental filmmaker, bringing the same discipline and global awareness to his ventures as he does to his outdoor pursuits.
Whitewall spoke with Wood about the city that continues to inspire his work—its creative pulse, hidden landscapes, and the deeply personal connections found through food.
Portrait courtesy of Malcolm Wood.
Courtesy of Mott 32.
WHITEWALL: Where do you find inspiration in Hong Kong?
MALCOLM WOOD: Hong Kong has always been a place of momentum. I find inspiration in the collision of cultures here, walking through Central in the morning and then being in the mountains or on the water twenty minutes later. The city rewards curiosity and craftsmanship, which is very similar to how we approach our restaurants. It’s a place where tradition and experimentation can sit side by side, and that energy is something we want to share through Mott 32.
“The city rewards curiosity and craftsmanship, which is very similar to how we approach our restaurants.”
Malcolm Wood
WW: Favorite places to see art?
MW: Art Basel week always transforms the city, but outside of that I enjoy places where art feels embedded into everyday life. PMQ and Tai Kwun are great examples of Hong Kong’s creative scene evolving inside historic architecture. I also enjoy discovering smaller galleries around Sheung Wan and Central because there’s always something new emerging.
WW: Best neighborhood vibe?
MW: Sheung Wan has always had a great rhythm. It still carries the texture of old Hong Kong but is constantly reinventing itself with new restaurants, design studios, and galleries. It’s the kind of neighborhood where ideas tend to collide.
WW: Best kept secret?
MW: People think Hong Kong is only skyscrapers, but the outdoors here are extraordinary. Seeing Hong Kong from the air gives you a completely different perspective of the place. Some of the best moments are early mornings hiking the trails above the city or flying off the ridges at Dragon’s Back.
“People think Hong Kong is only skyscrapers, but the outdoors here are extraordinary.”
Malcolm Wood
And when you’re out exploring the coast, some of the best meals follow naturally from those adventures. A special trip is heading out toward Sai Kung and stopping at High Island Yau Ley Seafood Restaurant, which you can reach by boat or on foot. The seafood is caught daily by local fishermen and simply steamed or lightly fried so you really taste Hong Kong’s coastal heritage. It’s the kind of place that reminds you Hong Kong is defined just as much by the sea and its fishing communities as by the skyline.
WW: Best meal?
MW: I’m lucky that food is both my profession and passion, but honestly some of the best meals are the simplest. Cooking Chinese dishes at home with my family using recipes passed down from my grandparents is something I really value. It reminds me why I started in hospitality in the first place. Food is ultimately about connection.
Hong Kong is also full of places that capture that same spirit in very different ways. In Mong Kok, there’s a hidden gem called Tai Fung Kai Mei Hainanese Chicken tucked inside a cooked-food market that I love. It serves a Thai-style boneless Hainanese chicken rice that is fast, affordable, perfectly executed and a prime example of Hong Kong’s everyday food culture, which is incredibly multicultural and practical.
On the other end of the spectrum, I also enjoy places like Sushi Kuu in Central. Chef Satoru is always behind the counter engaging with guests, and the omakase really reflects his creativity and craftsmanship. What I value most about eating in Hong Kong is that every dish carries the imprint of the people and traditions behind it.
“What I value most about eating in Hong Kong is that every dish carries the imprint of the people and traditions behind it.”
Malcolm Wood
Malcolm Wood’s Best of Hong Kong:
1. Mott 32
Courtesy of Mott 32.
Behold a globally celebrated Chinese restaurant that redefines fine dining through a blend of Cantonese, Shanghainese, and Beijing traditions, paired with striking, design-led interiors. Mott 32
2. PMQ
PMQ Hong Kong, Courtesy of Cathay Pacific.
Journey through a revitalized historic complex in Central that now serves as a hub for Hong Kong’s creative industries, featuring studios, exhibitions, and design-driven retail. PMQ
3. Tai Kwun
Tai Kwun Centre, Hong Kong, courtesy of Condé Nast Traveler.
Visit a cultural landmark housed in heritage buildings, offering contemporary art exhibitions, performances, and public programming. Tai Kwun
4. High Island Yau Ley Seafood Restaurant
High Island Yau Ley Seafood Restaurant, Courtesy of TimeOut.
Make time for a beloved Sai Kung destination accessible by boat or on foot, known for ultra-fresh seafood prepared simply to highlight local fishing traditions. High Island Yau Ley Seafood Restaurant
5. Sushi Kuu
Courtesy of Sushi Kuu.
Bask in an intimate Central sushi counter where Chef Satoru delivers a refined omakase experience rooted in precision, seasonality, and personal interaction. Sushi Kuu
