CONTEMPORARY FRENCH MICHELIN STAR DINING

MONO’s contemporary design embodies the chef’s culinary concept and uplifts elements from traditional restaurants and kitchens.

The menu showcases Chef Ricardo’s unique aptitude with a focus on sustainability and responsible sourcing.

It’s every chef’s dream to win a Michelin Star. Born and raised in Venezuela with 5 ethnic origins, the mixture of European and South American cooking filled Chef Ricardo Chaneton’s childhood. After graduating from cooking school, he started a year-long apprenticeship and career at 3-Michelin-starred Quique Dacosta in Denia, Spain. He then joined 3-Michelin-starred Mirazur and trained under celebrated chef-owner Mauro Colagreco.

During his 7 years at Mirazur he travelled extensively with Chef Mauro for inspiration and was made Head Chef, leading a team of 30 chefs and running day-to-day operations in the kitchen. He also made the restaurant No. 1 in The World’s 50 Best Restaurants in 2019. This year, this star chef is debuting his new contemporary French restaurant – MONO in Hong Kong, focusing on an ingredients-driven seasonal tasting menu.

Discarding the traditional à la carte menu format, MONO is a contemporary French concept focusing on a single (mono) ingredients-driven seasonal tasting menu to guarantee the best dining experience for diners. The menu showcases Chef Ricardo’s unique culinary aptitude; he uses only the finest seasonal ingredients on the market, with a focus on sustainability and responsible sourcing, combining his solid French culinary skills to highlight contrasting unusual textures and flavours.

Signature dishes at MONO include the Ocean Crudo, a seafood appetiser that features fresh Hokkaido scallops, Hokkaido sea urchin, Spanish Carabinero prawn and Brittany oysters, seasoned with Irish moss, Chinese celery, ginger and a vinaigrette of fresh lime juice, Arbequina olive oil and crème of shallots. The homemade cracker in the dish is made through a two-day process of peeling, steaming and drying the shrimp shells, reducing the shells down to powder, then blending with sago and tapioca before deep- frying in oil.

As Monkfish and Sweetbread are both highly featured in French cuisine and can be prepared at the same temperature using the same cooking method, Chef Ricardo has skillfully combined the two on a single plate, adding sweetbread crumbles, monkfish skin, monkfish jus and Jerusalem artichoke puree finished with hints of vanilla.

A dish where Chef Ricardo’s solid French culinary skills meet his Latin American origin, Miéral pigeon / Mole makes use of a whole Miéral pigeon from Bresse, a region in France famous for its poultry. The pigeon is aged in-house for five days, roasted on the bone and served mid-rare with its liver mousse ‘bonbon’. The Mexican-style mole sauce in the dish is created with 26 spices and made in front of guests at the chef’s counter for a rustic showcase.

Freshly baked in-house, the Quinoa bread is a sourdough bread made from a 2-month mother dough and three types of quinoa (white, black and red). It is served with one of the finest olive oils in the world – the artisan Eva Aguilera extra- virgin olive oil from Catalunya. The olive oil, of which only 900 litres are produced per year, uses premium organic Arbequina olives harvested during the full moon in early November to ensure its purity and clean taste.

The delicacies should be accompanied by fine wine. MONO’s wine list highlights over 100 labels hand-picked by sommeliers, with a strong focus on fine wines from Burgundy and Bordeaux, including the exquisite 1986 Chateau Palmer 3eme Grand Cru Classe from Margaux, all the way to the rare 100% Merlot blend 1970 Chateau Petrus, from the heart of the Pomerol appellation.
A smaller selection of rare Latin American wines is paired in the tasting menu, promising a sublime wine-pairing experience.

01 Bread with Eva Aguilera olive oil – baked in house everyday, the Quinoa bread is a sourdough bread made from a 2-month mother dough and three types of quinoa (white, black and red), served with one of the finest olive oils in the world – the artisan Eva Aguilera extra-virgin olive oil. 02 Signature dessert Carupano 70%/ Olive oil, an earthy 70% Venezuelan dark chocolate mousse with cocoa nibs, burnt white chocolate, Arbequina olive oil and rosemary ice cream.