Mono Hong Kong - Everything fine dining should be

[@eriknulty6392]

the staff was really on point. seemed highly knowledgably, especially considering how often the menu probably changes.

[@30DayReviews]

i was definitely missing this channel last year

[@GCD8]

The tableware looked fantastic and the idea to bring the star ingredent to the table was very interesting and 'educative'. The wine pairings were very novel and quite special. Thanks for a great video Matt

[@larrybirdstrashtalk8272]

This is the best waitstaff you've had on the show. At the minimum, the waiter had a terrific and not overbearing description of everything that would allow a highly-informed diner to not feel annoyed, while leaving a neophyte feeling informed and not talked-down to. Then a chef came out and did a terrific front of house job. Wow.

[@andrewsandoz6655]

I really appreciate these videos, thank you for posting for all of us to enjoy

[@uptown3636]

Anybody else find it weirdly comforting to think about how many great meals we've all had in the company of this legend?! I swear I've had more meals with this guy than my own brother in the past two years. Admittedly, I'm usually eating whatever I've just cooked while watching these, but looking at these superb dishes makes my poached salmon and roasted bok choy taste like the world's best seafood.

[@JoyJoy-cr5us]

I like all of the server’s descriptions and it really showed how passionate they all are about food! The subtitles were really helpful :P I learned so much in this video and intrigued to visit Mono in the future!

[@aching6652]

So glad you’re posting more nowadays!

[@franciscozahradnik8040]

Keep going on man, I always enjoy your uploads.

[@adamtalhimet]

Looks great! When you are going to plan a trip again, go to San Sebastian/Basque Country. I think you will enjoy it very much, from the bars in the city itself to places like Azurmendi and Asador Etxebarri. I went this summer, it's a seafood lovers paradise. (One tip, do some research if you plan one of the many W50B addresses in the region, I think you would love Etxebarri and Azurmendi, but I do not think Mugaritz is your cup of tea (however we loved it). We went to Azurmendi which is now my number 1 restaurant I went to, Etxebarri is extremely difficult to get into).

[@crinosil]

Dude, you’re killing me… amazing…

[@adamg.manning6088]

Catch of the Day, From France, served in Hong Kong. 🤦🏻‍♂️

[@prolapsje]

On the website menu of mono i read that a 10% service charge applies. Is it regular to tip another 15 -20% or is the service charge some kind of mandatory tip?

[@iraAlbucher]

I am thinking of moving back to HKG. But I understand things have changed in a bad way? How are things....?

[@j-rocd9507]

The bowl for the caviar and green peas looks like the Holy Grail from Indiana Jones.

[@bethkellum4308]

please update your camera with a mike so we don't have to hear background noise. Its also hard to hear what hes saying.

[@JoyJoy-cr5us]

Yummy!!!

[@hempseedaddict]

Served by chatterboxes...

[@robertchee7745]

….Antica Osteria Cera, Venice, Italy, Michelin two stars, only seafood and world best…

[@MakYestbh]

the accent, makes me think that the waiter is Indian nationality, or Indian born Hongkongers

[@carlosadurt6153]

For sure he is Venezuelan. As well as the head chef/owner is Venezuelan.

[@tpp4007]

You use to do a “damage report”, now you just reference the price. Thumbs down 👎 from me. I’ll still watch all your videos though, and no, I did not thumbs down the video. Thank you for the content 👍

[@stevenpgross]

Matt, unlike most of your videos this one is a bore! It was impossible to hear, much less understand, the endless food description. I think it would be much better if you were to describe the food and give us your impressions.