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2022-04-30
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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
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 𝙇𝙚𝙖𝙛
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This 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 burnt avocado leaves gave a peppery kick. A dish encapsulates the dining concepts here👍🏼
𝘾𝙤𝙧𝙫𝙞𝙣𝙖 𝘾𝙖𝙪𝙨𝙖 / 𝙆𝙖𝙡𝙖𝙢𝙖𝙩𝙖 𝙊𝙡𝙞𝙫𝙚 / 𝙊𝙘𝙖
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A nice plated dish that I love a lot. The corvina fish was like snapper but tenderer. The oca mash was a grassier and lighter version of potato mash. Interesting ingredient and flavour combo that you can hardly find in other restaurant🤤
𝘽𝙤𝙡𝙞𝙫𝙞𝙖 𝙌𝙪𝙞𝙣𝙤𝙖 𝙎𝙤𝙪𝙧𝙙𝙤𝙪𝙜𝙝 / 𝙀𝙫𝙖 𝘼𝙜𝙪𝙞𝙡𝙚𝙧𝙖 𝘼𝙧𝙗𝙚𝙦𝙪𝙞𝙣𝙖 𝙊𝙡𝙞𝙫𝙚 𝙊𝙞𝙡
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The legendary mother dough here 🥰 Amazing texture with crispy exterior while moist and soft interior. The organic olive oil was another spotlight that it’s only supplied to 3 restaurants in the world. It was very delicious with pure and refreshing flavour that lingered very long 🫒 We even got one loaf back home for breakfast the next day!
𝙋𝙚𝙧𝙪𝙫𝙞𝙖𝙣 𝘼𝙣𝙩𝙞𝙘𝙪𝙘𝙝𝙤 𝘼𝙗𝙖𝙡𝙤𝙣𝙚 / 𝘾𝙤𝙧𝙣 𝙏𝙚𝙭𝙩𝙪𝙧𝙚𝙨 / 𝙊𝙨𝙨𝙚𝙩𝙧𝙖 𝘾𝙖𝙫𝙞𝙖𝙧
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Corn 🌽 is one of the most important ingredients in Latin America and there are over a hundred of varieties. Even with some luxurious ingredients here, the corns still managed to steal the show. Various corns were used and cooked with different techniques to showcase the versatility and diversity of corn😉
𝙄𝙢𝙥𝙚𝙧𝙞𝙖𝙡 𝙈𝙤𝙧𝙚𝙡 / 𝘿𝙪𝙘𝙠 𝙁𝙤𝙞𝙚 𝙂𝙧𝙖𝙨 / 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙈𝙤𝙡𝙚
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This was my most anticipated dish from the menu😍 Mole has a special place in Latin American cuisine and different chef has their own secret recipe. It was made with over 20 ingredients and I love the complicated flavours. The mole was prepared on table side that you could enjoy the show and the aroma as well as learning more of this special sauce. The morel stuffed with foie gras was just insane🤯Amazing fungi flavour with intriguing oil from the gras!
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𝙒𝙞𝙡𝙙-𝙘𝙖𝙪𝙜𝙝𝙩 𝘽𝙧𝙞𝙩𝙩𝙖𝙣𝙮 𝙏𝙪𝙧𝙗𝙤𝙩 / 𝘾𝙖𝙨𝙨𝙖𝙫𝙖 𝙍𝙤𝙤𝙩 / 𝘽𝙧𝙖𝙯𝙞𝙡𝙞𝙖𝙣 𝙈𝙤𝙦𝙪𝙚𝙘𝙖
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I love the sour and mildly spicy moqueca sauce. Quite a good one to separate two flavourful dishes. The cassava root were like chewy bubble balls. But the fish was quite light and could use some more seasoning.
𝙍𝙖𝙘𝙖𝙣 𝙋𝙞𝙜𝙚𝙤𝙣 / 𝙋𝙖𝙡𝙢 𝙃𝙚𝙖𝙧𝙩 / 𝙆𝙞𝙬𝙞𝙘𝙝𝙖 / 𝘾𝙝𝙞𝙢𝙞𝙘𝙝𝙪𝙧𝙧𝙞
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My favourite from the menu. The pigeon was so perfectly cooked. Crispy skin with juice meat. The two contrasting sauces gave different perspectives to the meat. I love the leg on side for its gamey and charred touch. An impeccable dish that I want an encore🤤
𝙊𝙪𝙧 𝙀𝙘𝙪𝙖𝙙𝙤𝙧𝙞𝙖𝙣 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 / 𝙍𝙤𝙨𝙚𝙢𝙖𝙧𝙮 / 𝙏𝙤𝙣𝙙𝙖 𝙄𝙗𝙡𝙚𝙖 𝙊𝙡𝙞𝙫𝙚 𝙊𝙞𝙡
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Look at the gorgeous art piece. This is not only beautiful but also delicious. All the chocolate here was produced by the kitchen from fruit to bean, and to bar 🍫Imagine how labour and time consuming it is while there are so many readily available quality products from the market. But the effort was well paid off💪🏼
The chocolate was lengthy and earthy. Not too intense in terms of the cocoa flavour and not too sweet. It was fruity, almost refreshing. The rosemary and olive oil helped showcase the non-sweet side of it to allow the fruitiness and flavour complexity blossom🥰 A true delicacy by any aspects🌟
𝗣𝗲𝘁𝗶𝘁𝗲 𝗙𝗼𝘂𝗿𝘀
Last but not least, I love the milk biscuit a lot! A very sumptuous meal that widened my horizon and allowed me to enjoy the deliciousness and beauty of Latin American cuisine👍🏼
張貼
