[Hong Kong] MONO - Modern French by Chef Ricardo Chaneton
Rating: ❤❤❤❤1/4 (4.25/5)
First post of 2020 is dedicated to one of the best new openings in Hong Kong last year - MONO by Chef Ricardo Chaneton (formerly of Mirazur in France and Petrus)! The intimate restaurant features a large chef’s counter where guests can watch the action in the kitchen while sit-down tables are also available. Using only the finest seasonal ingredients with a focus on sustainability, MONO serves contemporary French cuisine with influences from the chef’s Latin American background as well. Both lunch and dinner will be offered (starting from HK$520 and $1280 respectively) with a focus on a single (mono) seasonal tasting menu. The food at MONO is quite different from what Chef Ricardo was previously making at Petrus - it's a refreshing change with a lot more creative and personal flair, so I can’t wait to see what the chef will come up with next!
The Ocean Crudo is one of the signature dishes at the restaurant with fresh Hokkaido scallops, Spanish Carabinero prawn and Brittany oysters seasoned with a delicious vinaigrette of fresh lime juice, Arbequina olive oil and crème of shallots.
Romanesco / Fromage de Tete
Nova Scotia Lobster / Vin Jaune Sauce / Alba White Truffle - what a delicious surprise that we were still able to catch the end of the white truffle season during our visit in December!
Sour Dough / Organic Olive Oil - baked in house everyday, the bread is a sourdough made with 3 types of quinoa and served with one of the finest olive oil in the world. Produced by artisan Eva Aguilera in Catalunya, the olive oil uses premium handpicked organic Arbequina olives and only 900 liters are produced per year.
Tendons / Iceland Artic Char
The unexpected pairing of Monkfish / Green Curry turned out to be a delightful combination.
My favorite dish of the night was the Mieral Pigeon / Mole where the pigeon from Bresse had been aged for 5 days. The accompanying mole sauce was especially delightful as it was made in front of us with 26 spices, a red paste with 7 types of chilies, and a black paste with eggplant, chocolate textures, nuts and active charcoal before being topped with some lime zest.
We then had a perfect ending to the meal with this dessert - Chocolate / Rosemary / Arbequina with 70% Venezuelan dark chocolate mousse, burnt white chocolate, Arbequina olive oil and rosemary ice cream.
Coconut Macaron
*By Invitation
5/F, 18 On Lan Street, Central, Hong Kong
Tel: +852 2506 8676https://www.mono.hk/
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