Mono: single-ingredient seasonal tasting French menus with a South American slant

Previously at French fine-dining restaurant Petrus and three-Michelin star Mirazur, Venezuelan-born chef Ricardo Chaneton has partnered with Yenn Wong’s JIA Group to open his first restaurant. Mono focuses on a single ingredient-driven seasonal tasting menu, and the dishes boast South American touches.

The interior is sleek and minimalistic with a counter around the open kitchen and a secluded dining area to the back. We liked the Nova Scotia lobster with vin jaune sauce and Alba white truffle, monkfish with green curry, Miéral pigeon with mole sauce, and chocolate with rosemary and arbequina. Wines are from the Burgundy and Bordeaux regions of France.

Contact details

5/F, 18 On Lan Street, Central

2506 8676