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2021-02-18
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At Mono, it’s more than just another tasting menu, it is a cultural exchange. Mono is an amazing storyteller, translating the South American vibrant passionate character on the plates. Corns, beans, lime, cocao, avocado, these humble ingredients readily found in their food culture are elevated to new culinary heights with the sophistication of French technique mastery.Started off with a little bite of chicken fried dumplings with a vinegar chili sauce, which actually reminds me of a samosa. Pung
Started off with a little bite of chicken fried dumplings with a vinegar chili sauce, which actually reminds me of a samosa. Pungent flavor that got the palate fired up!
The red prawn ceviche is one of my favorites with incredibly fresh sweet red prawn ceviche and avocado two ways finished with a tiger milk which is a lemony sauce that signifies strength like a tiger in South America.
I have to admit their quinoa sourdough is what I anticipate the most and it certainly lives up to all the hype. Cutting through the super crispy crust reveals the steaming hot bread. Dipped into the olive oil (100% Arbequina olive oil which only 3 restaurants in the world has access to!), the crunch, the fermented flavor and the soft bread all meld together in one perfect bite.
Tamal is essentially a steamed dumpling in banana leaf stuffed with crispy corn, avocado and bean paste. It kinda resemble the Chinese rice dumplings in dragon boat festival, but richer in flavor and is made with beans. Personally not a big fan of steamed dumplings so it feels a bit mushy to me but feel special to be able to taste such traditional latin american food in HK! It was a great experience watching the chef preparing the dumplings in front of us.
The slow cooked abalone is tender served with a black sesame sauce. A little lime gel on the side to balance and abalone liver gel for additional earthy flavor.
The duck foie gras is very rich and it’s served with a sauce that made with 21 ingredients including chocolate. The pearls on the side taste crunchy like water chestnut.
Turbot is king of the sea and need to be treated with respect, cooked in a simple manner preserving its natural taste and texture, and garnished with crispy garlic and olive paste.
Pigeon breast is cooked medium rare, gamey and rich, balanced with a refreshing tomato and coriander sauce. Taking the pigeon leg off the bone to make a mini taco on the side is such a creative take and very delicious.
The dessert is unfortunately a little letdown. Server presented the gigantic raw cocoa with an in-depth introduction to its origin and how they make the chocolate. But after all the proof is still in the pudding, and it was nothing but a nice chocolate dessert served with coffee ice cream and coconut foam. Have to admit the taste just didn’t live up to the hype.
Overall experience was generally pleasant with good service and tasty food, but perhaps my expectation was too high, most of the dishes didn’t have the wow factor, they’re rather similar in flavor and texture throughout the menu. I do appreciate thoughts behind the dishes and the storytelling, but the taste didn’t deliver as good as their stories.
張貼
