Set within an intimate 30-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.
FOOD & WINE
MONO offers a singular tasting menu encapsulating Latin America’s complex culinary heritage, elevated by Ricardo’s technical mastery of French fine dining. Using only the finest seasonal ingredients on the market, with a focus on sustainability and responsible sourcing, the menu showcases Chef Ricardo’s unique aptitude for contrasting unusual textures and flavours, resulting in contemporary dishes with a strong foundation in tradition. The seasonally-evolving menu is the product of Chef Ricardo’s passionate and creative approach. He enjoys taking up a challenge and doesn’t shy away from testing the boundaries. He weaves the perspective and experience of those of his peers and patrons to shape his ethos of an ever-evolving menu.
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
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.
At MONO we believe in being unique. Therefore we have partned up with Blossom Minds, a Hong Kong based florist which offers employment oppourtunity for young adults with special needs. The flower arrangements are never the same and are changed weekly.
MAIN DINING ROOM
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 room 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.
MONO is passionate about doing our part in helping Mother Earth and has teamed up with Zero Foodprint, an international non-profit organization committed to building a renewable food system rooted in healthy soil.
How it works
- For every reservation at MONO, we implement a 1% ZFPA contribution, which is then donated to Zero Foodprint.
- Zero Foodprint provides grants directly to farmers for healthy soil projects.
- Local independent conservation experts help implement and verify carbon farming projects.
Learn more here.
Our aim in sustainability does not stop there. 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.