• Set within an intimate 22-seater space with a chef’s counter, MONO is Asia’s window into refined Latin American gastronomic culture.

    The warm ambience sets the scene for Chef Ricardo Chaneton’s reinterpretation of Latin American cuisine, bringing exquisite flavours and inventive dishes to the table, while respecting traditions.

  • MONO unfolds an enchanting gastronomic spectacle. Our esteemed Chef Ricardo takes centre stage, unveiling an exquisite and refined menu that reveres the rich tapestry of Latin American, European, and Asian influences. Indulge in the sophistication of his immigration techniques, seasonal produce, and a symphony of flavours that epitomize the essence of fine dining.

  • Upon entering MONO, guests will arrive at the entrance foyer finished in floor-to-ceiling dark leather, flanked by a pair of vintage brass brushed satin glass wall sconces produced by Stilnovo in the 1950’s. From here, the kitchen with large stainless steel chef’s counter catches the eye. Reflecting the Chef Ricardo’s focus on intricate details, the various materials used to create the space include hand-made marble and terrazzo for the floors and special claddings made of recycled wool.

    Featured at the Kitchen counter area is an oil paint and wood piece by Japanese sculptor Kishio Suga, a prominent member of the MONO-HA art movement of the late 1960’s and 1970’s and charred ceremaic plates designed exclusively for MONO by Cara Janelle.

  • Adjacent to the chef’s table is our main dining room, featuring decorative lights by Michael Anastassides, dining chairs by Jason Miller, and a bespoke carpet designed by Omar Khan.

    Artworks that adorn the walls explore the encounter between natural and industrial materials by artist Jason Miller.

    The main dining can be transformed into two private dining rooms with soundproof walls. Both private rooms can easily be combined into one large space that seats up to 20 guests. The space is highly adaptable to suit any occasion.

  • When we built the restaurant, we constantly looked into using recycled materials whenever possible. The white panels at the restaurant are made of recycled linen, while all the lights in the venue are being used as low-consumption lights.

    We source and use sustainable seafood (MSC certified) from a trusted supplier. We work with a local farm (urban growth) for herbs. The herbs are being delivered in reusable boxes instead of single-use plastic boxes. We strive to work with other suppliers for ways to reduce the usage of single-use plastic in delivery wherever possible.

    To reduce the bottle consumption and carbon print of purchasing bottled water, we use Nordaq, a tap-filtered still and sparkling water system that allows us to make our own "bottled" water.

    Additionally, we have switched to biodegradable film paper for our food wrapping. All of our receipts are printed on recycled paper and presented to the guests in seeds envelopes, that can be planted into soil to encourage a greener life.

  • LUNCH

    Tuesday - Saturday


    12:00 pm - 3:00 pm
(Last Seating | 1:30 pm)

    Tuesday - Friday

    Soul Menu | HKD 888

    Journey Menu | HKD 1,488

    We ask for a deposit of HKD 460 per person to secure all reservations.


    Saturday / Public Holidays

    Soul Menu | HKD 1,180

    Journey Menu | HKD 1,680
(including a complimentary glass of Perrier-Jouët Blason, France)

    We ask for a deposit of HKD 620 per person to secure all reservations.

    DINNER

    Tuesday - Saturday


    6:30 pm - 11:00 pm
(Last Seating | 8:00 pm)

    Tuesday - Saturday

    Soul Menu | HKD 1,888

    Journey Menu | HKD 2,288

    We ask for a deposit of HKD 990 per person to secure all reservations.



    Sunday & Monday
- Closed –

    Additional notes:

    • All prices are subject to 10% service charge.

    • Kindly note that the choice of menu requires the participation of the whole table.

    • For any inquiries or bookings of 6 guests or more, please contact our team directly via Whatsapp here Or email us at reservations@mono.hk

    • Our menu is predominantly fish and shellfish, with one or two meat courses and desserts; they are subject to change, based on the fresh produce we receive daily.

    • We strive to ensure our guests have the best experience possible, thus we request a minimum of 48-hours notice prior to your reservation for any dietary requirements, as we cannot guarantee any alternatives on the day (please note that menu can change without prior notice).

    • Our cake charge is HKD 38 per person.

    • Wine Corkage | You are welcome to bring your own wine, Our corkage policy is HKD 600 for the first two standard (75cl) wine bottles and each bottle thereafter will incur a HKD 1,200 corkage fee. 

    • We hold tables for 15 minutes after which the reservation will be released to guests on our waiting-list.

    • Dress Code - Smart casual: Closed-toed shoes and long trousers are required for gentlemen. We ask that guests not to wear shorts, torn jeans, sports attire, caps/hats, Crocs footwear, Havaianas, sandals or flip-flops :).

    • Please note that dining at MONO is limited to adults and teenagers aged 12 yrs and above.

    • Please kindly note that for bookings of 6 or more, guests will be seated in one of our private rooms.

    Cancellation Policy

    • Please be advised that your deposit, secured through Stripe, a third-party company, is subject to a 5% processing fee in the event of a refund. The restaurant cannot assume responsibility for this charge.

    • Kindly note that any adjustments or cancellations made within 48 hours of the reservation time, as well as in the case of a 'no show', will result in the forfeiture of any payments made. We are delighted to assist you with rescheduling your table. Thank you for your understanding.

  • From intimate private celebrations to corporate gatherings, we offer tailored event spaces and exceptional Latin American cuisine that surpass expectations.

    Enquire here

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Team mono

Join the team

At MONO, we are a humble family on the constant lookout for passionate, dedicated individuals to work alongside us. We pride ourselves in being a tight-knit team who continually strive for greater excellence. If you've got the hunger and drive to be a part of MONO's story, we welcome you to submit your CV for consideration.

People we admire

People we admire

Julien Royer / ODETTE , Mauro Colagreco / MIRAZUR , Agustin Balbi / ANDO , Antimo Maria Merone / ESTRO , Barry Quek / Whey , Miles Pundsack-Poe / Ensue , Hiroyasu Kawate / Florilege , Sun Kim / Meta , Johanne Siy / Lolla , Virgilio Martinez / CENTRAL , Pia Leon / KJOLLE , Juan Luis Martinez / MÉRITO , Chiho Kanzaki & Marcelo Digiacomo /VIRTUS , Christophe Hardiquest / BONBON , Yoji Tokuyoshi / RISTORANTE TOKUYOSHI , Alberto Landgraf / OTEQUE , Rafa Costa e Silva / LASAI , Harry Sasson / RESTAURANTE HARRY SASSON , QUIQUE DACOSTA , Miku Ceramicas , e.phelis

Introducing MONO by Ricardo Chaneton. A beautiful celebration of history, passion and love.

Introducing MONO by Ricardo Chaneton. A beautiful celebration of history, passion and love.

Music

Music is one of Chef Ricardo’s passions in life. Growing up in his hometown, he enjoyed the vibrant sounds of Latin music, which played a huge part in his upbringing.

At MONO we showcase a wide range of vinyl music across the decades specifically from his dad’s collection for you to enjoy while dining with us. Please check out his selection on SPOTIFY