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Tucked away in The Goldmark in Causeway Bay is The Mon, a new Japanese restaurant. The owner, Tamaki Ryozo, a caterer for more than 20 years and a consultant for Heaven on Earth Bar and Restaurant (in Tsim Sha Tsui and Central) and The Green Parrot (in Lan Kwai Fong), says he hopes to create an unforgettable experience for diners with the restaurant's distinctive decor and unique menu. Patrons are greeted by purple lighting at the entrance and, inside, find themselves in an Edo-period Japanese town setting with plain wooden furniture, drapes and lanterns.
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The Mon features several special dishes made with eggs, which Tamaki considers a neglected ingredient in the Hong Kong dining experience. Among them is the hot spring-inspired onsen egg ($22), which is cooked from the inside. Yes, that's right. When the egg is cracked open, diners find the yolk cooked and the white still a smooth half-liquid. Manager Ronnie Woo would not reveal the secret cooking technique. Other featured egg dishes include the ultra-smooth Edo-style omelette ($36) made with six layers of egg covered with stock and the Toyo roll (above left; $45) with avocado, crab roe and eel wrapped in a sheet of egg. Other picks are the Korean-style rice with egg ($48), ginger-fried pork ($55) or beef ($60) served in a volcano-stone pot that keeps warm for more than an hour, as well as spaghetti with a whole fresh crab and rich lobster sauce ($98). The set-lunch menus range from $58 to $138 and are changed regularly. The Mon is at 4/F, The Goldmark, 502 Hennessy Road, Causeway Bay, tel: 2504 3313, www.them onstage.com. It's open Monday to Saturday from 11.30am to 3pm and 6pm to 1am and on Sundays from noon to midnight.
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