MONO

MONO Helmed by Chef Ricardo Chaneton (ex-Mirazur in France and Petrus in Hong Kong), MONO focuses on a single (mono) ingredients-driven seasonal tasting menu.

Cassava, also known as yuca, is a resilient root native to South America and a staple of its culinary heritage. At MONO,...
21/07/2026

Cassava, also known as yuca, is a resilient root native to South America and a staple of its culinary heritage. At MONO, it is reimagined through French technique, elevated by Aji Amarillo Beurre Blanc, Brazil nuts, and drops of marigold oil. Reserve now via the link in bio.

木薯（又稱 Yuca）是源自南美洲的韌性根莖作物，更是當地飲食文化中不可或缺的主食。在 MONO，我們以法式料理技藝進行全新演繹，伴以黃辣椒奶油白醬（Aji Amarillo Beurre Blanc）、巴西堅果與金盞花油，將這道在地食材昇華至全新境界。可透過我們的bio連結預訂座位。

Discover our latest dessert, where our homemade chocolate meets the unexpected savoury notes of Colatura Di Alici, an ag...
17/07/2026

Discover our latest dessert, where our homemade chocolate meets the unexpected savoury notes of Colatura Di Alici, an aged Italian fish sauce. Swipe to see what’s layered inside.

探索我們最新的甜品創作，自家製巧克力與意大利陳年魚露（Colatura Di Alici）的意外相遇，鹹香與甘甜在舌尖悄然融合。滑動發掘每一層的驚喜。

This time, our Guangdong Duck Egg dish highlights Salsa Macha, a Mexican chili oil reminiscent of the Cantonese X.O. Sau...
14/07/2026

This time, our Guangdong Duck Egg dish highlights Salsa Macha, a Mexican chili oil reminiscent of the Cantonese X.O. Sauce, a condiment close to Chef Ricardo’s heart and commonly found in Hong Kong.

本次呈獻的廣東鴨蛋菜餚，靈魂在於Salsa Macha——一款傳統的墨西哥辣油，香辣濃郁，風味鮮明，令人聯想到粵式X.O.醬。這款醬料不僅是主廚Ricardo的心頭好，亦是香港人熟悉不過的日常佐料。

Familiar textures and unfamiliar flavours come together in a pre‑dessert of diced cactus, aloe vera, tapioca pearls, Gra...
10/07/2026

Familiar textures and unfamiliar flavours come together in a pre‑dessert of diced cactus, aloe vera, tapioca pearls, Granny Smith green apple consommé, and coriander ice cream – one that gently defies expectations.

一道前甜點，將熟悉的質感與驚喜的風味結合在一起——仙人掌粒、蘆薈粒、木薯珍珠、青蘋果清湯，與芫荽雪糕，溫柔地顛覆您對甜點的印象。

07/07/2026

Discipline, devotion, and patience lie at the heart of chocolate-making. The journey begins far from our kitchen, deep in the Ecuadorian Amazon, where cacao pods ripen slowly under rain and sun before being hand-harvested—long before they reach our savoury and sweet creations at MONO.

Today, on World Chocolate Day, we honour the land that gives the cacao its life, and the local farmers who share a deep connection with it.

紀律、專注與耐心，是巧克力製作的核心。這段旅程始於遠離我們廚房的厄瓜多亞馬遜叢林深處——可可豆莢在雨水與陽光的滋潤下慢慢成熟，經過手工採摘，再長途跋涉，最終來到MONO，成為我們鹹與甜菜式中的一部分。

今天，在世界巧克力日，我們向賦予可可生命的土地致敬，也向與這片土地有着深厚連結的當地農民致敬。

The fresh catch of aori ika is stuffed with rich Argentinean morcilla, served with Bolivian quinoa on the side, where te...
03/07/2026

The fresh catch of aori ika is stuffed with rich Argentinean morcilla, served with Bolivian quinoa on the side, where textures and flavours playfully bridge in an unexpected way.

新鮮捕獲的障泥烏賊 (aori ika)，釀入濃郁的阿根廷血腸，搭配玻利維亞藜麥一同呈上。口感與風味於舌尖上交織碰撞，帶來一場驚喜連連的味覺探索。

Also known as Morchella, these fungi grow wild and abundantly across North America, Turkey, China, the Himalayas, and In...
27/06/2026

Also known as Morchella, these fungi grow wild and abundantly across North America, Turkey, China, the Himalayas, and India.

Morels are a favourite at MONO and have found their way onto our menus in a number of presentations and flavour combinations. Notable dishes include morel tacos and morel stuffed with morcilla or foie gras.

又名 Morchella，這類真菌在北美、土耳其、中國、喜馬拉雅山脈與印度等地野外大量生長。

羊肚菌是 MONO 喜愛的食材之一，曾以多種形式與風味組合出現在我們的菜單上。當中的經典菜式包括羊肚菌塔可，以及以 morcilla（血腸）或鵝肝為餡的釀羊肚菌。

24/06/2026

These are the unseen, unwavering moments. Under Chef Ricardo's guidance, each MONO member knows their place and works with focus. This is our daily routine before every service begins.

這些是無人得見卻始終如一的時刻。在主廚Ricardo的帶領下，每位MONO團隊成員各司其職，專注投入。這都是我們每場服務前的日常。

21/06/2026

World Music Day reminds us that music, like food, is a universal language.

At MONO, Chef curates the playlist the way he builds the menu—with intention, contrast, and a respect for tradition. Some days, it is the quiet focus of classical guitar that guides the team through delicate plating. Other nights, Latin jazz brings energy to a relentless service. On slower afternoons, you might hear the nostalgic bossa nova. Every track is chosen not randomly, but as a reflection of the mood, the menu, and the moment.

世界音樂日提醒我們，音樂和食物一樣，都是不分國界的語言。

在MONO，主廚 挑選音樂就像他設計菜單一樣——有想法、有對比，同時也尊重傳統。有時候，古典吉他的沉穩陪伴團隊專注擺盤；有時候，拉丁爵士的熱情讓忙碌的服務更有活力；午後時分，可能還會飄來懷舊的巴薩諾瓦。每一首歌都是特意挑選，回應著當下的心情、菜餚和氛圍。

The banana passionfruit, also known as Parcha in Venezuela, Curuba in Colombia, and Tumbo in Peru, hails from the Andes ...
16/06/2026

The banana passionfruit, also known as Parcha in Venezuela, Curuba in Colombia, and Tumbo in Peru, hails from the Andes region. The first ceviche in Peru was made with this fruit, not lime.

At MONO, this fruit finds its way onto our menu across the sweet and savoury sections, showcasing its versatility in various ways.

在委內瑞拉被稱為 Parcha、哥倫比亞稱為 Curuba、秘魯稱為 Tumbo 的香蕉百香果，原產於安第斯山區。秘魯的第一道檸汁醃海鮮（Ceviche）使用的便是這種水果，而不是青檸。

在 MONO，這種水果橫跨甜點與鹹食菜單，以多種形式展現其豐富的多樣性。

Address

5/F, 18, On Lan Street, Central
Hong Kong

Opening Hours

Tuesday 12:00 - 15:00
18:30 - 00:00
Wednesday 12:00 - 15:00
18:30 - 00:00
Thursday 12:00 - 15:00
18:00 - 00:00
Friday 12:00 - 15:00
18:00 - 00:00
Saturday 12:00 - 15:00
18:00 - 00:00

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