It seems odd to highly recommend eating Latin American food to those visiting Hong Kong , but really @monorestaurant is a must visit . Every meal here is a gentle education into techniques and ingredients, with no false notes , it is a gem hiding in plain sight .

The current lunch menu kicks off with Kumamoto red snapper served in long slices , hidden below chayote dusted with beetroot powder and Leche de Tigre bringing the acidity . The kaluga caviar supplement is well worth adding , as it is a seamless addition.

Calamari is beautifully plated as rings after getting a brief kiss on the plancha , paired with an earthy Venezuelan black bean sauce which has lovely density and a deconstructed chimichurri for bursts of piquancy .

I always love the taco course here and this is a fun one . Shizuoka tomato is softened and stuffed with bouchot mussels and shiso . It is probably just slight bigger than one bite for most , but it’s worth stretching the jaw and makes sure those tomato juices absolutely swamp the palate .

The mole course sees the famous sauce matched to steamed Taiwanese eel and prickly pear , it is a very successful pairing .

Main course is a choice of Guangdong Duck or Argentinian beef tenderloin . Duck won the day , a beautifully cooked breast over binchotan , a juicy duck thigh empanada and a duo of sauces ( duck jus / tomatillo ) . Just like every course today , the sauces are well and truly mopped up .

Dessert is a pleasing combination of chocolate , macadamia nut , white sesame seed and ginger . Ginger doesn’t get a mention in the menu description but it’s the backbone of the dish , giving it the balance and light it needs . Less