Mono Hong Kong has always been one of the favorite restaurants in Hong Kong. It was recently bestowed with the Asia’s Top 50 Best award so I thought I can share my views on the dishes, wine choices, service and my overall experience at Mono by Chef Ricardo Chaneton and his crew.
Chef Ricardo Chaneton, who’s from Venezuela with Italian heritage and lived a long time in France, is passionate and serious about food. His energy and dedication make Mono unique.
The first time we went to Mono was in February 2020 when it was open for not long, and since then I’ve been going back whenever my husband and I want to treat ourselves for a nice meal.
I’ve tried dinner, lunch and takeaway menus (the takeaway was usually only available during closures under the pandemic).
Here I’m sharing my dinner experience in December 2020.
Curated menu with tradition, heritage and innovation
The menu changes every one or two months but the tradition and legacy of the chef always remain. Every menu consists of a fine touch from his root (South American) while maintaining a fine-dining experience (he was the chef at Petrus at Island Shangri La before Mono).
Upon sitting down, you will find a folded menu on a ceramic plate, and a beautiful journey is waiting for you to unfold.
The ceramics are from Cara Janelle, a ceramicist who handmakes the ceramics in Barcelona, Spain.
The amuse bouche is a cocoa crème brûlée and it’s my favorite so far! It’s like having a pre-dessert that is salty before dinner, and it’s creamy and a little crunchy at the same time. A great one to open up the appetite.
The Ocean Crudo as the first course consists of shrimp, mussels and white fish (don’t remember exactly which fish). It’s light and refreshing and is perfect with white wine.
The carrot, ginger and sea urchin looks like a blossoming flower in vivid orange and yellow color. The ginger adds some subtle spiciness to the sea urchin and the carrot’s crispy texture complements the softer taste of the seafood.
The next dish is the quinoa sourdough. I forgot to take a photo and here’s the takeaway sourdough (which is a thoughtful gift from the restaurant after I enquire if they sell it). The bonus part is that it’s served with a special virgin olive oil produced by artisan Eva Aguilera in Catalunya of which only 900 liters are produced per year.
Here comes the Nova Scotia lobster with generous layers of white truffles shaved by Chef Chaneton. It’s rich and comforting.
Next is the arctic char with aguachile and rocoto causa. A subtle spiciness makes this simple dish very refreshing and delightful.
Next comes the tendons and abalone. In Cantonese cuisine, we have the traditional cart noodles always including the beef briskets and tendons and I do feel like I’m having home-grown street food with a fine-dining experience. It’s tender and luscious.
Next comes the monkbread with caribbean curry and leek. You can always sense how exotic the food is because of the South American or Asian dressing. That green curry sauce is genius. My husband can dip the sourdough bread in there and clean the plate with that.
The main course is the Aveyron lamb (a region in France) with crosne and mole. Mole is a traditional South American sauce you can find in a typical home back in Venezuela where Chef Chaneton is from. I like the idea of mixing one’s heritage into a dish that represents who you are. It’s like traveling through time and space, and that you can get to try the taste from the other side of the world without physically being there. Since then I’ve been addicted to the mole sauce. The dish overall is delectable and savory.
After the main course, you will be served with a cup of mate which is a type of strong tea from South America. For me it resembles the Chiu Chow style “Kung Fu” tea which helps you digest after a big meal.
A refreshing pre-dessert is presented before the real dessert.
The dessert is the cacao trinitario with rosemary and olive oil. Normally I’m not a big fan of chocolate dessert (but I love chocolate alone!) but this really tastes like a main course. It’s very rich in flavor but delightful and energizing. Then, you will be given a glass of small cocktail made of the cacao juice. It’s eye opening to learn about and taste the cacao fruit in its original flavor (before it’s turned into end products like coffee and chocolate, which is the common form we typically taste). The whole piece of cacao fruit is also presented and the staff patiently explains the history and origin of cacao.
Full cacao experience with chocolate dessert and cacao fruit cocktail.
Last but not least there is the alfajores, a traditional South American cookie with dulce de leche stuffing. It’s very sweet and I think not many people can accept the sweetness. Personally I find it special as what I really care about is the full exotic food journey (traveling to South America).
Never get enough of foie gras and pigeon
Foie gras and pigeon are my favorite dishes and here are some of the best ones from the past menus:
October 2020: Landes duck foie gras with jicama and grilled vegetable bouillon. This is mouthwatering.
October 2020: Racan Pigeon pibil with black beans and purple corn. The green and purple sauce is everything.
June 2020: Foie gras with mole and jicama. This is the perfect manifestation of two cultures, resembling a marriage between South America (mole on the left) and Frence (foie gras on the right) heritage.
May 2020: Bellor pigeon with mole and manioc. This is the richest dish you can ever get. The combination of pigeon and mole make the dish full-bodied and succulent.
Atmosphere: lively and cozy
The interior is delicate and exquisite with hand-made marble and terrazzo for the floors. When you walk in, the vinyl record player and the record collection on the right side of the walkway will instantly catch your attention. The classical and fun music being played in the background and the elegant crowd make the atmosphere very lively but not loud. The restaurant isn’t very big and the overall vibe is cozy, intimate, classic yet vivid. For the full experience we always sit at the kitchen counter to learn the best knowledge from Ricardo, Joaquin (Sous Chef) and the team.
Chef Ricarco Chaneton and his crew at the kitchen. You can only get this view when you’re sitting at the kitchen counter (best seat at the restaurant).
Chef Ricardo Chaneton shaving truffles.
Wine and drinks: look for Mauricio’s recommendations
With the knowledgeable and passionate restaurant manager, Mauricio, you won’t be disappointed by the wine recommendations. He listens to your preferences and will recommend something that is suitable to your taste and budget.
Overall: Chef Ricardo Chaneton makes it fun
It’s all about the characters of the people at Mono. Chef Chaneton and his team make a cool crew that is passionate about the food that they make, the wine that they pair, the music that they play, the chatter and talks that they engage the customers with.
Seafood, pigeon or lamb, and some elements of cacao are usually on the menu but cooked in different forms. There are always scrumptious sauces and colorful ingredients, as if you’re traveling to an exotic city in Southern America for a beach holiday.
It’s a restaurant that has a strong personal touch that is reflected in the food, wine, atmosphere, and everything. Mono Hong Kong is a place that I will go back again and again to treat myself and my loved ones.
