Mono: Chef Ricardo Chaneton’s single ingredient, seasonal tasting menus are the order of the day
- Dishes have South American touches, such as Brittany blue lobster with sweetcorn and traditional Venezuelan tamal with morcilla
Previously at French fine dining Petrus and three-Michelin-starred Mirazur, South American-born chef Ricardo Chaneton partnered with Yenn Wong’s JIA Group to open his first restaurant where he can truly express himself.
Mono focuses on a single ingredient, seasonal tasting menu. The dishes have South American touches, such as Brittany blue lobster with sweetcorn and traditional Venezuelan tamal with morcilla. For something sweet, try the pear with ginger and Mexican oregano. The wines focus on France’s Burgundy and Bordeaux regions.
The decor is minimalistic, with a counter around the open kitchen and secluded tables at the back.
Contact details
5/F, 18 On Lan Street, Central
9726 9301 (WhatsApp text only)
Signature dishes
Quinoa sourdough with Eva Aguilera 100 per cent Arbequina olive oil
Landes (France) foie gras with 21 ingredients mole sauce
“Our Chocolate”, Asia’s only single origin in-house made chocolate
