Mono: restaurant review | South China Morning Post

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

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