MONO

I went to this restaurant with a terrible hangover after my Halloween party, so unfortunately I couldn’t eat much. Even though I could only take one bite of each dish (my hangover was so bad I couldn’t even keep water down!), I can confidently say that everything was absolutely delicious. The creativity and presentation of each dish were fantastic! The staff were incredibly kind and attentive, they even offered me a freshly squeezed lemonade to help with my hangover. I really appreciated their thoughtfulness. I’ll definitely come back next time I’m in Hong Kong!

Loved the theme, food and experience. I noticed the creativity in slicing / cutting certain ingredients. Explained each dish excellently.👌 quite challenged how to locate the restaurant. Google maps please do better how to really get there 😅

We had the pleasure of dining at your restaurant on Saturday at noon. The overall setting and ambiance were excellent—comfortable, well-designed, and refined. The dishes were exquisitely prepared and delicious, and it was evident that the chef put great thought and care into every detail. However, we regret to say that the service experience did not meet the expectations we had for a restaurant of this caliber. While we were warmly welcomed and guided to our table by the host, the staff members responsible for taking our order and introducing the menu appeared unapproachable, with expressionless demeanors and a rushed pace of communication. All explanations were provided exclusively in English, without confirming whether we were comfortable with the language. This felt a bit inconsiderate, especially given that we are in Hong Kong—a city where both Cantonese/Mandarin and English are commonly used. Some of the dishes and ingredients were quite unique and not something you come across every day, so clearer and more accessible explanations would have helped a lot. Considering that guests from all over the world may visit your restaurant, it would also be thoughtful if the staff could speak a little more slowly when introducing the menu. In fact, a simple confirmation at the beginning would have easily avoided this awkwardness. My guest and I were not particularly fluent in English, and this created some discomfort. Frankly, it also made me feel that I might not have chosen the most suitable place to host my guest. Additionally, if this restaurant is Michelin-recognized, a greater level of discretion and respect for guests is expected. Unfortunately, we could clearly sense staff members discussing us during the meal, which was inappropriate and unprofessional. This was particularly evident with the sommelier, whose conduct was noticeably lacking in discretion. Guests who make the effort to visit and give your restaurant an opportunity should be treated with the highest level of respect and care. Fortunately, after we attempted to communicate our concerns to the staff, we were assisted by pastry chef Christine. Her warm, confident, and highly professional demeanor made a significant difference and truly turned our experience around. She didn’t just introduce the desserts—she thoughtfully walked us through the details of every course we had, providing insights that enhanced our understanding and appreciation of the meal. Her attentiveness, clear communication, and enthusiasm stood out, and her service was the highlight of our visit. We hope this feedback offers a helpful perspective. I work in the high-end service industry myself, so I really understand how genuine hospitality can shape how a guest feels—sometimes even more than the food itself. Your restaurant clearly has a lot of strengths, and with a bit more attention to the guest experience and consistency in service, I truly believe it could offer something not just memorable, but remarkable.

Had my birthday dinner at Mono and it was amazing! Latin American cuisine is completely new to me and Mono did surprise me with plenty of new ingredients and flavors. I had the “soul” menu and added the Langoustine as suggested (the sauce features everything cocoa so matches with my imagination of Latin American cuisine haha). My partner had stomach issues, but they were very accommodating to our needs, changing a few dishes and served acidic sauce separately. Every dish demonstrated great techniques and balance of flavor and texture! I love the desserts especially as it’s not overly sweet and very creative. The soursop sorbet and coconut panna cotta with long pepper foam is spot on ! Spicy and sweet! They even prepared a small cake and took a Polaroid photo for us! :)

To our hosts, Abby and Raphael, thank you so very much for your kind, courteous and patient service and attention. Raphael, your paired wine service was ethereal and took me down paths I’d not previously wandered. The food is exemplary and Journey we did. Our experience was a series of higher highs, and I cannot laud the night enough. So just thank you MONO for the happiness we derived from all you are.

An absolute gem of a restaurant. It deserves not just one, but three Michelin stars. The cuisine is phenomenal — every dish on the menu is a 10 out of 10. Highlights for me were the Danish langoustine, Mexican Purple Corn Infladita ,Tarbouriech oyster, chargrilled ox tongue taco, Monk-bread and Fabien Deneour’s Plounéour-Menez pigeon. Desserts are excellent too. Great service and atmosphere. Highly recommended!

An extraordinary culinary experience that makes your taste buds rediscover their purpose! :) I opted for the soul prefix menu with an addition of blue crab. It’s hard to single out just one dish—each was unique, rich in flavor, and utterly delicious. What truly elevated the evening was the chef’s storytelling, along with the warm and engaging service from the staff. If you enjoy wine, the pairing is a must—it enhances every flavor and lifts the entire experience. The French sommelier was equally captivating, sharing his deep knowledge and introducing us to remarkable wines we’d never tried before, including a fantastic red from China.

Mono is an unforgettable culinary journey across continents- all in a single meal. As a long-time fan of Latin American cuisine, I was especially impressed by the elegant French flair that Chef Ricardo brings to the table- it’s a match made in heaven. The sourdough with masa madre was outstanding- beautifully fermented, with deep, complex flavors. And don’t miss on the signature langoustine with equatorial chocolate. I’m usually not a fan of pigeon, but here it was exceptionally well executed- tender, flavorful, and perfectly balanced. Chef Ricardo and the entire team were warm, welcoming, and clearly passionate about what they do. Mono is more than just a meal- it’s an experience. Truly one of a kind.