Mono’s Racan pigeon, yuca, chimichurri. Photo: handout
Source:
https://scmp.com/magazines/100-top-tables/article/3172593/mono-restaurant-review 100 Top Tables
Mono: restaurant review
- One of the most avant-garde venues in Hong Kong, the minimalist menu is focused entirely on what’s in season
The chef counter at Mono, one of the most avant-garde venues in Hong Kong where the minimalist menu is focused entirely on what’s in season. Photo: Mitch Geng
South American-born chef Ricardo Chaneton has partnered with Yenn Wong’s JIA Group to open Mono, apparently the first restaurant where he can truly express himself, and easily one of the most avant-garde venues in Hong Kong.
The decor is minimalist, with a counter around the open kitchen and small tables dotted around the back of the restaurant.
Mono’s menu approach is minimalist too, focused on a single ingredient: the seasonal tasting menu. Dishes have South American touches, such as Galician octopus tostada with chipotle emulsion, while morel, mole and duck foie gras is an example of the creativity on show. Wines focus on burgundies and Bordeauxs.
Signature dishes
Quinoa sourdough with Eva Aguilera 100 per cent Arbequina olive oil
Imperial morel, duck foie gras, Mexican mole
Ecuadorean chocolate, rosemary, Tonda Iblea olive oil
Contact details
5/F, 18 On Lan Street, Central
9726 9301
Read more about this year’s 100 Top Tables winners.