MONO Hong Kong: Five MICHELIN-Starred Years of Latin American Dining

Words: Pasuta Phongam Photos: Pasuta Phongam

Founded in 2019 by Venezuelan chef Ricardo Chaneton in collaboration with JIA Group, one-MICHELIN-starred MONO brings Latin American flavours into dialogue with Asia.

  Chef Ricardo Chaneton Its name—meaning ‘unique’ or ‘singular’—reflects a cuisine shaped by Chaneton’s Venezuelan roots, European training and precise French technique. First awarded One MICHELIN Star in 2022, MONO has retained the distinction for five consecutive editions through 2026.

Set in Hong Kong’s Central district, the intimate 22-seat restaurant comprises a 10-seat kitchen counter and a 12-seat dining room. Rustic textures sit alongside refined tableware, while small tableside rituals lend the space a warm, personal character.

Music adds another layer: vinyl records collected by Chaneton’s father trace the Latin sounds of his childhood and play throughout the evening.

Mono-pedia

Chef Vargas Mora Gustavo Enrique

The tasting menu opens with canapés that establish its cross-cultural direction: Guangdong duck egg with smoked eel and salsa macha.

Followed by bluefin tuna with mezcal de Espadín and hibiscus. Homemade sesame sourdough arrives with Aguilera olive oil made from 100% Arbequina olives.

Olive Oil and Homemade Sourdough Bread

Chaneton’s Latin American references become more pronounced through a foie gras taco with 21-ingredient black mole and ají panca.

Aori ika paired with Argentine morcilla and Bolivian quinoa.

Fresh caviar burger in Mono Style. Savour by hand.

Blue Fin Tuna / Mezcal de Espadin / Nasturtium

The monkfish meets fermented pineapple and roasted oca.

For the main course, Plounéour-Ménez pigeon is paired with Argentinian chimichurri.

Japanese Sagabiyori rice—a concise expression of MONO’s connection between Latin America, Europe and Asia.

The wine pairing is equally well judged. Beginning with Champagne before moving through white and red wines, the progression follows the menu’s changing intensity. Each glass is selected to bring out a particular quality in the food—from acidity and spice to smoke and richness—without overwhelming the dish.

Cassava, or yuca, is native to South America and remains central to its culinary traditions. At MONO, the resilient root takes on a French inflection, paired with ají amarillo beurre blanc, Brazil nuts and drops of marigold oil.

Cactus / Coriander / Granny Smith Apple

Homemade chocolate meets the unexpected savoury notes of Colatura Di Alici, an aged Italiand fish sauce.

Dessert turns fresher with cactus, coriander and Granny Smith apple, before homemade chocolate with Bali vanilla and colatura di alici brings the menu to an unexpectedly savoury close.

More than a fusion of cuisines, MONO presents Latin American gastronomy through Chaneton’s own cultural lens: distinctive, highly personal and continually evolving. MONO Hong Kong Contact:  +852 9726 9301 Reserve:  reservations@mono.hk Location: 5/F, 18 On Lan Street, Central, Hong Kong Social: @monorestaurant               www.mono.hk