For all the talk of Hong Kong’s dining scene being international, quality South American fare is still in short supply – which makes Ricardo Chaneton’s Mono singular indeed. The chef’s South American roots are on display on every plate. There’s duck foie gras, yes, but here served in a taco with a 21-ingredient mole and coffee oil. Danish langoustine is elevated via Ecuadorian cacao, and abalone comes with chipotle. Frequent partnerships with restaurants from abroad – Mono’s “Unplugged” series – keep things interesting for regular patrons. Even better, Mono champions sustainability, a commitment evident in everything from the use of eco-friendly linens and energy-efficient lighting to the sourcing of sustainable seafood and the adoption of biodegradable food wrapping.

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