MONO

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Typically, Japanese food lovers love Autumn a lot since the seafoods are getting fatty and many delicious ingredients are finally in season. But it’s also legit in many other cuisines, like MONO where provides you a window to glimpse the Latin American cuisine 👀𝗜𝗻𝗳𝗹𝗮𝗱𝗶𝘁𝗮 / 𝗞𝗶𝗻𝗴 𝗖𝗿𝗮𝗯 / 𝗣𝘂𝗺𝗽𝗸𝗶𝗻Love the crispy inflatida filled with pumpkin and king crab meat. The inflatida was so corny that went well with the filling. A great bite to kick off the Latin American meal 😉𝗖𝗼𝗹𝗼𝗺𝗯𝗶𝗮𝗻 𝗖𝘂𝗯𝗶𝗼 / 𝗖𝗿𝗲𝗮𝗺 𝗙𝗿𝗲𝘀𝗰𝗮

從來都無諗過，拉丁美洲菜式可以同 fine dining掛鉤，但Mono就做到而且真係做得好出色！墨西哥紫粟米脆餅 Infladita|鱈場蟹 |南瓜他他 — infladita 係一種傳統墨西哥嘅街頭小食，但用左紫粟米製成粟米脆餅，內餡就有蟹肉與柑橘果凍，蟹肉嘅鮮味就嗎呢個小包包入面爆晒出黎，真係不得了北海道甜蝦配上可可果粒都幾軟軟綿綿，味道同口感都幾特別。塊莖金蓮花|煙燻沙甸魚 |櫻桃蘋果醋忌廉 — 塊莖金蓮花既原產地都係南美為主，我會形容為薯仔同蕃薯嘅朋友黎☺️ 因為口感係佢地兩者既中間，配埋沙甸魚嘅鹹香都幾夾！帝王海蜇蝦墨西哥捲餅 |仙人掌濃湯 — 呢道菜係超好食😳 鮮嫩嘅海蜇蝦輕輕煮過，好鮮甜爽口，煮到口感岩岩好，配埋用上墨西哥白粟米同仙人掌製成嘅粟米餅包住一齊食真係好正！後面用上海蜇蝦蝦頭煲成既濃湯都係一絕，加埋仙人掌肉，湯變得濃厚同稠竭，勁好飲🤤🤤黃姑魚｜佛手瓜 ｜綠Mole醬 — 西班牙嘅黃姑魚，肉質偏向實淨，都幾適合煎，配埋綠 Mole 醬(mole verde)。Mole Verde 用新鮮香料來製作，色香味俱全仲帶有小小嘅辛香，配埋炭燒佛手瓜及生佛手瓜薄片，整體都幾

對每一季Mono的菜式有所期待, 希望盡可能去品嚐它們. 今次吃的, 雖說是其夏季Menu, 但味道濃香, 反而有陣陣的秋意. 在品嚐之前, 喝了兩杯Blanc de Blancs的champagne/sparkling wine. 來自法國Pertois-Lebrun的那杯, 平衡度高, 先是青蘋果, 中段有點雲呢拿和礦物味, 尾段是菠蘿的爽甜, 沒有人會抗拒這種味道配搭. 來自阿根廷的Zuccardi, 同樣是青蘋果作開頭, 但中段的酵母和未段的香蕉蛋糕味, 則比前者更活潑, 更意想不到, 價錢不太貴但真的不錯.Blanc de Blancs和魚類及海鮮也是絕佳的配搭, 今次主菜中兩道海鮮及魚處理得有驚喜, 像是龍蝦Taco, 其口感爽彈而鮮味豐富, Chef Ricardo用上紅蔥辣椒醬及辣油, 還有牛油果蓉, 味道活潑但不會蓋過龍蝦的鮮味, 紫粟米做的Taco皮口感煙韌, 和龍蝦的口感對比度高. 另一道是石首魚, 牠用來做花膠就聽得多, 直接將其煎香也是第一次品嚐, 肉質是我吃過的魚最嫩滑的其中一條, 只是牠本身沒有太多的鮮味, 用上味道層次豐富, 甘甜微辛的Mole及松茸作配

一早已經聽說過這間餐廳，想試好耐。預早訂位，去到簡直係一個大surprise😋入到去感覺每一位客人都係VIP，服務一流👍值得一讚係佢地嘅食物，雖然每碟細細碟，但係每碟都好精緻，好好味！每次都好有層次，食得出廚師份心意！值得推薦，有新菜式我會再返黎試！

MONO has acquired its Michelin 1-star status this year, offering unique Latin American cuisine in French techniques. The chef owner Ricardo Chaneton is Venezuelan, well-travelled and had worked in many renown restaurants before starting his own in On Lan Street, Central. We had reserved the counter seats in order to see the actions in kitchen throughout the meal, but there is also a dining room area if preferring a more intimate setting. The stainless-steel tabletop, with the many baskets holdin

第一次體驗拉丁美洲fine dinning⭐️食材同醬料的用法和其他法國、日本或者意大利菜真的很不一樣喜歡試新口味的一定會有驚喜當晚坐在bar table, chef會把下道菜的食材先給你看及介紹, 全程看到製作過程Dinner有2個menu⭐️1- Soul menu (HK$1,780+10% service charge)2- Journey menu (HK$2,080+10% service charge) 我哋就揀咗呢個

法式fine dining就聽得多，今次食既呢間Fine Dining餐廳係主打南美fusion，加入左唔少香料同可可既原素，對於我黎講都算幾創新，食到好多平時食唔到既味道。呢到既dinner 得兩個menu可以揀，我地揀左個貴d既journey menu，唔同既位係多左個cavier同signature皇帝海螯蝦。我會非常建議大家加多300蚊upgrade呢個journey menu，因為真係好impress呢個海螯蝦，無諗過會可以配上由蝦頭同可可煮成既朱古力醬汁，令到味道層次更加豐富。主廚將海螯蝦同可可味道平衡得好好，完全唔洗驚成道菜會有又鹹又甜咁，覺得好奇怪，可能係蝦頭本身自帶甜味，意外地同可可好match。另一個驚喜位係個signautre半生熟乳鴿，完全唔知原來乳鴿可以煮到咁細嫩彈牙，口感有d似食緊medium rare既牛扒同魚蛋既mix版。係同一道菜入邊，主廚巧妙地將鴿肉搞碎後，放入粟米餅作為餡料，當做第二種食法。雖然咁樣當餡料食更有南美風味，但個人黎講都係鐘意都咁煎烤黎食多d。除左海螯蝦同乳鴿之外，另外兩個主菜lobster taco同鮟鱇魚都非常之出色。值得一讚佢既炭

My boyfriend and I went to Mono to celebrate my bday back in May therefore restrictions were still being applied. We were recommended by one of the waitress to try the Journey menu which is the most expensive one. However, the staff was incapable of serving all the dishes within the allotted time and at the end we were told to hurry up. The waitress was so impolite that she told me to eat 3 desserts in 5 mn. Moreover, the assistant manager Zach Salonga was obviously annoyed with us asking him to

I have longed to visit MONO for too long! Finally paid them a belated visit and I regret that I missed their evolvement over their first 2.5 years🥺 From food to service, music to utensil, all are top notch. Not surprised to see them climbing on Asia’s Best 5️⃣0️⃣! 𝙊𝙘𝙩𝙤𝙥𝙪𝙨 𝙑𝙚𝙣𝙚𝙯𝙪𝙚𝙡𝙖𝙣 (𝙫𝙪𝙚𝙡𝙫𝙚 𝙖 𝙡𝙖 𝙫𝙞𝙖) / 𝙈𝙖𝙨𝙝𝙪𝙖 / 𝘼𝙫𝙤𝙘𝙖𝙙𝙤 𝙇𝙚𝙖𝙛This dish is called vuelve a la vida (return to life) - a very popular hangover food in the Latin America. It’s like a refreshing ceviche. The mashua was like radish while the bur

今年對於Chef Ricardo Chaneton和Mono來説, 雖然只過了三分之一, 但絕對是豐收而且多姿多采的一年, 除了終於拿下米芝連一星外, Asia’s 50 Best Restaurant的排名, 也上升到32名, 這絕對是對他和他團隊堅持南美Fine Dining風格的認同. 每次來到Mono都會有驚喜, 今次也不例外, 今次先給我的, 是播放著福居良的爵士鋼琴樂曲作為午餐的伴奏樂, 用餐心情特別輕快.一直期待Chef Ricardo會如何利用本地食材和他的南美風結合, 這次就現身在圖一的主菜煎馬友, 馬友的外皮煎得很香脆, 但又能保持完整. 伴以波布拉諾辣椒和牛油果結合而成的醬汁, 令魚肉口感更順滑, 味道甘香之餘也有微微辣勁, 相當惹味.另外一道主菜是圖七的乳鴿, 乳鴿或鵪鶉是Chef Ricardo最愛用的家禽, 今次不再只是將其煎香, 而是光慢煮再微烤, 能迫出其油香之餘, 內裡肉質如啫喱般彈牙, 與之前偏結實的口感相映成趣. 鴿腿肉則打碎後放入Arepa, 也就是委內瑞拉的玉米餅, 比之前放入Taco更為脆口, 吃下去有點似台式生煎包, 同時間也有玉米的香甜,

Mono - 今年全亞洲排第32嘅餐廳，係一間南美餐廳Fine Dining, 店內有兩個菜單分別1180，1680，侍應諗都唔諗叫我哋試吓1680，遵旨頭一兩度頭盤酸溜溜、有讓你自身陽光與海灘的感覺。可惜我越食越覺得唔妥，份量少就唔使講、用QR code再睇睇佢個菜單只有七款，我以為頭一兩度係歡迎菜式是不計算的，原來係一個誤會，感覺好像完全沒有東西落過肚、連同甜品只有五度菜，喺我準備計劃打電話俾波波火鍋訂定兩碟肥牛同埋牛孖根之際，西餐救世主嚟啦，熱辣辣香噴噴嘅麵包新鮮出爐，配上被譽為全球只有三間餐廳能夠用得到的限量橄欖油，講真係幾好食嘅，麵包外脆內軟、橄欖油味道濃郁，真心好食，但係大佬我比1700一個人食Fine Dine，到頭來換咗好似家有喜事1997入邊嘅餐廳女侍應講「食牛油餐包頂肚又抵食」（笑）由於係南美餐廳關係、再加上廚師會用南美食材配上法國菜技巧為理念、基本上每一道菜色相之前佢都會擺一盆佢識我我唔識佢嘅蔬菜或者南美生果喺我面前講解，當然令我大開眼界，獲益良多，但係如果寂寞嘅時候完全感受唔到嗰份心意味道也10分普通，我就覺得有點兒那個了，1180食牛扒1680食乳鴿兩條肉條，

The restaurant used unusual ingredients and interesting flavours.Super recommend you to try Latin jounary,definitely you will have amazing experience and certainly appreciate the hospitality.雖然未去過南美，但食完呢次南美體驗，完全感受到南美嘅熱情獨特，絕對會令你回味無窮。今次要左Jounary lunch memu($1680)佢個麵包sourdough,有個牌寫寫住930代表開店930日，亦都代表個酸種養左930日，聽落又好驚訝但又好驚🤣，啲酸種竟然可以養甘奈,點住世界上其中最好的特純橄欖油 Eva Aguilera，聲稱每年只出產900ml.總之熱辣辣麵包配住香氣撲鼻超級濃郁橄欖，令人神往。還有，有道菜鮑魚配栗米湯，不得不讚！鮑魚有口感鮮甜，配左綿綿細滑香濃栗米湯，還有脆脆栗米粒，無論層次味道都衝擊味蕾。因為餐廳知我唔鍾意太甜嘅野，專登整左一道酸味味嘅甜品，用左Banana passionfr

Quick lunch. Seated at bar counter. Restaurant made sure there was ample space between different groups of diners, so there were only 4-5 pairs of us. Menu to be assessed online. (When we came for dinner some time ago, menu was in the form of a folder square.)Went for the lighter “Soul Menu” for HK$820pp. 3-glasses wine pairing for HK$620. Decided to go for just a glass of Burgundy red instead.First to come: tostada (ie toasted tortilla) made with octopus; droplets of chipotle (smoked and dried

走訪一趟南美友人推介呢間餐廳，尤其最推介個麵包，作為包控既我為左個麵包就試左呢間餐廳啦我地預早兩個月book jor bar枱，因為坐bar枱可以同廚師交流，每度菜經廚師口中就得知用左咩食材（太多南美洲食材所以都幾複雜🙈），感覺似南美版Omakase,食到美食又學到野，所以強烈建議book枱最好揀bar枱啦首先個人最推介真係個sourdough,個牌寫既數目字692代表開店692日，亦都代表個酸種養左692日，太厲害了食左個養左個差唔多700日既包包，配埋個濃烈olive oil真心好好食餐前小食既來自南美既洋蔥同番茄（邊個國家真係唔記得😆），感覺味道清新，其中個番茄同平時食開既略有不同，幾特別 前菜係簿脆配上虾，再加上青汁伴碟，都幾新奇輪到主菜既魚同牛，因為估到咩味所以驚喜不大最後係可可製成既朱古力甜品，廚師介紹呢度既可可係自家製，唔知係咪因為知道係自家製所以覺得好味左😂應該係誠意既味道總結用餐體驗好好，不過食物味道唔算好驚艷，可試一次但就唔會encore了

在亞洲排行第44 的MONO主打南美洲食材已法式手法呈現的fusion菜。而且餐廳在每一道菜式上碟嘅時候都會將其原食材展現並詳細講解，每款來自拉丁美洲食材都是第一次吃，感覺非常新鮮。餐廳菜單可以點六道菜或八道菜，而餐牌應該會定期改動，因為我看其他食評寫的跟我吃的有部份都已經不一樣了。這次我點六道菜的菜單，有兩個前菜、一份麵包、六道主菜和兩份甜品前菜第一款是以近似老婆餅的酥餅夾着以蔬菜打成漿糊狀的夾餅，有着清新的青草味和類似牛油果的口感，另一道也是味道較輕的魚調理，幼滑食魚生片與中間的香脆果實有着不同的口感。上主菜之前會先上餐廳自家製的酸種麵包，餐廳嘅發酵酸種(Masa Madre)都會隨着時日增長，麵包上有個牌子顯示已經第765日，雖然有點懷疑麵包房兩年多是否能吃😂😂😂 麵包上來時溫度熱得燙手，外皮香脆內裏鬆軟而又實在，再配以配全人手採摘的100％橄欖油更香，我十分喜歡，而餐廳也可能看見我吃得很高興，當晚總共給了我三個，一個給我帶回家😌進入主菜，第一道菜是洋蔥配以忌廉，味道是不錯但我希望主菜可以時間實在的東西…之後是南非鮑魚配以pancake外皮和類似肉骨茶味道的醬汁，想不到味道鮮甜貝