Whilst rooted in Latin America and influenced by Japan , the food @monorestaurant is actually a veritable United Nations of ingredients , ideas and techniques .
@rchaneton showcases his passion for Venezuela and Latin America thru his cooking and Manager Abbi Grace amplifies his vision with service which is both soulful and informative .

Hong Kong is lucky to have this unique restaurant .

A Buri ( yellowtail) tiradito is the ideal beginning . The fish providing a blank canvas to a variety of sauces and textures including pickled oca and a Peruvian chilli sauce .

The bread whose sourdough starter recently celebrated its 5th birthday is a great companion for the next few courses, also served with outstanding olive oil .

Danish Langoustine is a supporting cast member to a study of cacao . The flesh, nibs and powder are all used for sauce, garnish and tea and its versatility is to be commended . The dish does veer a little sweet to me but that does seem to be the current style with langoustine dishes .

A beautiful coriander tortilla wraps around a barely roasted Japanese fruit tomato . Both sweet and savoury , it is a great bite but the accompanying Tomato and basil seed consommé with Yunnan sweet chilli steals the show . It’s phenomenally good .

Meagre fish from Galicia is next , with its primary partner in crime a “shisochurri” . Sauce/condiment work again shines .

Dish of the day for me was Australian Wagyu flap with beef jus , served alongside a rosti made of Costa Rican cassava and a Venezuelan wasakaka sauce which features avocado, parsley , coriander and white vinegar . Did I mention I love the sauces here ?

Pre dessert is a very smashable combination of apricot , Mexican marigold and kampot black pepper whose floral notes really sing .

To finish , cacao returns , this time in sweet form (brownie and ganache ), along with a coulis of Colombian parcha (passion fruit) and an avocado leaf ice cream . This dessert really surprised with the Cacao being by far the most subtle ingredient.