What’s the story? Within a few months of opening in late 2019, Mono quickly switched its identity from a contemporary French restaurant to a champion of modern Latin American cuisine. Born in Venezuela, of Colombian, Argentinian and Italian heritage, chef Ricardo Chaneton is one of the few in Hong Kong, and China, delivering the fare of his home continent.
A culinary evolution: Chaneton has worked with some of the world’s best, including Quique Dacosta in Spain and Mauro Colagreco at Mirazur in France (one of The World’s 50 Best Restaurants’ Best of the Best), where he rose to head chef. He moved to Hong Kong in 2016 to oversee French restaurant Petrus, before departing to create an homage to his home at Mono.
What dishes can I expect? Venezuelan corn cachapas (pancakes) with caviar and murupi chillies native to South America; Andean vegetables salad; Mexican tetelas (corn masa pockets) with escargot stew and ají amarillo (Peruvian chilli paste); and imperial langoustine with fresh Ecuadorian cacao.
Hot for chocolate: Forget bean to bar, Mono makes its own chocolate from scratch, using cacao pods from Ecuador. Instead of a traditional dessert, Chaneton educates diners about every step from pod to plate, with samplings of cacao pulp, nibs, chocolate paste, mousse and bonbons.
What’s the vibe? Upscale yet homely, with the best seats at the long kitchen counter. Its rotation of timeless jazz is astutely paired to the dining experience, with Chaneton’s collection of more than 360 vinyl records – many inherited from his father – bringing warmth and intimacy to each meal.