ABOUT US
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In 2019, MONO was opened in collaboration with Chef-owner Ricardo Chaneton and Yenn Wong, the founder & CEO of JIA Group. “MONO” means "unique" or "singular," embodying Chef Ricardo’s global culinary heritage and vision. We build the bridge between Latin America and Asia, becoming a window to Latin American gastronomic culture worldwide. With Chef Ricardo's Venezuelan roots and European training as cornerstones, his culinary expertise shines through in this constantly evolving cuisine that marries Latin American flavours with French techniques.
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Nestled in the heart of Hong Kong's bustling Central district, with 30 seats, including 10 kitchen counter seats and 20 main dining room seats, our venue reflects Chef Ricardo's eclectic taste - blending rustic and refinement seamlessly. From the curated tableware to the little rituals that set the tone, MONO creates a harmonious and welcoming atmosphere.
OUR OPERATION HOURS
Lunch
Tuesday - Saturday
Essential Menu | HKD 688
Soul Menu | HKD 888
Dinner
Tuesday - Saturday
Soul Menu | HKD 1,688
Journey Menu | HKD 2,288
Sunday & Monday - Closed –
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For media inquiries or requests, please contact us here.
Team mono
Join the team
At MONO, we are always seeking passionate and dedicated individuals to join our team. We take pride in our close-knit team that consistently strives for excellence. If you have the ambition and drive to become a part of MONO's journey and delve into Latin American culture and cuisine, we invite you to submit your CV for our consideration.
Introducing MONO by Ricardo Chaneton. A beautiful celebration of history, passion and love.
Introducing MONO by Ricardo Chaneton. A beautiful celebration of history, passion and love.
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Music
Music is one of Chef Ricardo’s passions in life. Growing up in his hometown, he enjoyed the vibrant sounds of Latin music, which played a huge part in his upbringing.
At MONO we showcase a wide range of vinyl music across the decades specifically from his dad’s collection for you to enjoy while dining with us. Please check out his selection on SPOTIFY









