The 14th edition of the Unplugged series at @monorestaurant saw the coming together of 2 amazing Venezuelan chefs - @rchaneton and @santiago.maztokyo of 2* @maz.tokyo! The collaboration was not only a tribute to their Latin American heritage, but also to their respective adopted hometowns with the use of Chinese and Japanese ingredients. The end result was an interesting mix of cultures with ingenious dishes such as the fish maw empanada, choclo arepa, Japanese tako with a blue foam made of spirulina algae, and the Guangdong duck served with lily bulb cooked in edible clay. We then ended the meal with a series of desserts dedicated to Theobroma cacao - served on a placemat that Chef Ricardo had specially designed for this event. Thank you to both chefs for the wonderful and enlightening meal!
Our menu:
SEA FLOOR
Hokkigai Vuelve A La Vida & Fish Maw Empanada
DESERTIC COAST
Sword Fish / Cactus / Dragon Fruit Leche de Tigre / Erizo
COLD SEAWATER
Mussels / Tumbo / Squid
ANDEAN PLATEAU
Veal Sweetbreads / Andean Tubers / Choclo Arepa
PACIFIC CURRENT
Fosforera / Langoustine / Squash
OCEAN HAZE
Octopus / Algae / Tako Liver
GUANGDONG ECO SYSTEMS
Duck Breast /Lily Bulb Huatia / Tamarillo-Mandarin Peel
THEOBROMAS
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Mono x Maz
Central, Hong Kong
#supermelHK #supermelCentral
