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2020-08-23
2017 瀏覽
MONO is helmed by Chef Ricardo Chaneton, the Ex-Head Chef for Mirazur (3 starred Michelin restaurant and ranked 1 in world’s 50 best restaurants in 2019) in France and Petrus in Hong Kong. So I came here for its tasting menu. My favourite carabinero appears in the French heirloom cherry tomato bracelet.MONO amazingly soft sourdough (one of the best breads in hk) and the rare Eva Aguilera olive oil which is only served in 3 restaurants in the world. Bread lovers must try this restaurant.Blood pud
My favourite carabinero appears in the French heirloom cherry tomato bracelet.
MONO amazingly soft sourdough (one of the best breads in hk) and the rare Eva Aguilera olive oil which is only served in 3 restaurants in the world. Bread lovers must try this restaurant.
Blood pudding tamale looks like Chinese rice dumplings but corn husk instead of bamboo leave is used to wrap the fillings. It is filled with masa (grounded maize dough) and some blood pudding (luckily not too much) this time, topped with grounded corn and served with a green Spanish tomatillo paste aside.
Iceland Artic char looks like a pan fried salmon but it’s lean, so aguachile is added to moisturise it. The dish comes with corn in 3 styles: dried, purée and grilled. 粟一燒 taste is found in reality. Corn taste can’t go wrong.
It comes to an educative presentation about mole sauce of South America. The black mole demonstrated in MONO contained 21 spices, lime zest and chocolate!
A little french element, chocolate, is added into the mole pate which melts the oily feeling of foie gras. It’s a perfect match. The side jicama tasted like burdock. These interesting combination is one of the best twists of South American and French ingredients.
The not on menu Hokkaido scallop is surprisingly good. The seaweed sauce with oil matched the scallop so well. It is the best dish of the lunch.
Corvina from Spain with green sauce from Mexico. Imagine pan fried 黃花魚 dipped into curry sauce and it is the taste.
Argentinian rib eye paired with black bean sauce and braised celtuce (萵筍) which is usually found In Sichuan cuisine. Personally speaking, I still prefer US steak with stronger favour.
Hokkaido milk textures with French white peach. Verbena is added into the ice cream. If the peach becomes a Japanese peach (sweeter) in purée form, it will be perfect.
The price of the tasting menu is relatively cheap so we ordered a bottle of white wine of approximate $2000.
Generally speaking, it’s a very pleasant meal and I would return for its casual lunch for sure.
carabinero
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Quinoa Sourdough
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Blood pudding tamal
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Blood pudding Tamal
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Iceland Artic Char with corn textures
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Black Mole Sauce
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Foie Gras
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Hokkaido scallop
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Corvina fish with green sauce
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Argentina rib eye
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Hokkaido milk textures
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Petit Four: apricot pure in milk biscuit
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