Helmed by Chef Ricardo Chaneton, MONO is a contemporary French concept focuses on a single (mono) ingredients-driven seasonal tasting menu with a menu focused on exquisite wines from the Burgundy and Bordeaux regions of France. The intimate 30-seater restaurant features a large chef’s counter – the heart and soul of the house where guests can enjoy their meal while watching Chef Ricardo and his talented kitchen team dishing out the plates.
ZERO FOOD PRINT
MONO is passionate about doing our part in helping Mother Earth and has teamed up with ZeroFoodprint, an international non-profit organization committed to building a newable food system rooted in healthy soil.
How it works
- For every reservation at MONO, we implement a 1% carbon tax, which is then donated to Zerofoodprint.
- ZeroFontprint provides grants directly to farmers for healthy soil projects.
- Local independent conservation experts help implement and verify carbon farming projects.
Learn more here.
FOOD & WINE
MONO’s contemporary French tasting menu uses only the finest seasonal ingredients on the market, with a focus on sustainability and responsible sourcing. The menu showcases Chef Ricardo’s unique aptitude for contrasting unusual textures and flavours, resulting in contemporary dishes with a strong foundation in tradition. The seasonally-evolving menu is the product of Chef Ricardo’s passionate and creative approach. He enjoys taking up a challenge and doesn’t shy away from testing the boundaries. He weaves the perspective and experience of those of his peers and patrons to shape his ethos of an ever-evolving menu.
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
Upon entering MONO, guests will arrive at the entrance foyer finished in floor-to-ceiling dark leather, flanked by a pair of vintage brass brushed satin glass wall sconces produced by Stilnovo in the 1950’s. From here, the kitchen with large stainless steel chef’s counter catches the eye. Reflecting the Chef Ricardo’s focus on intricate details, the various materials used to create the space include hand-made marble and terrazzo for the floors and special claddings made of recycled wool.
Featured at the Kitchen counter area is an oil paint and wood piece by Japanese sculptor Kishio Suga, a prominent member of the MONO-HA art movement of the late 1960’s and 1970’s and charred ceremaic plates designed exclusively for MONO by Cara Janelle.
At MONO we believe in being unique. Therefore we have partned up with Blossom Minds, a Hong Kong based florist which offers employment oppourtunity for young adults with special needs. The flower arrangements are never the same and are changed weekly.
MAIN DINING ROOM
Adjacent to the chef’s table is our main dining room, featuring decorative lights by Michael Anastassides, dining chairs by Jason Miller and a bespoke carpet designed by Omar Khan.
Artworks that adorn the walls explore the encounter between natural and industrial materials by artist Jason Miller.
The main dining room can be transformed into two private dining rooms with soundproof walls. Both private rooms can easily be combined into one large space that seats up to 20 guests. The space is highly adaptable to suit any occasion.