Can we survive cooking in a Hong Kong fine dining kitchen?

By Rubin VerebesSeptember 4, 20261 Min Read

Can we survive a one Michelin star kitchen? The Foodie team go into the kitchen at Mono in Hong Kong, one of only seven Michelin starred Latin American restaurants in the world, to test our skills in the high-pressured environment.

We are tasked with making a Peruvian ceviche and Venezeluen vuelve a la vida, two popular Latin American crudo dishes, learning from chef de cuisine Gustavo Vargas and chef Ricardo Chaneton. Will chef Ricardo pass or fail us? Watch along to find out!

Mono has officially reopened on Sep. 2 for bookings after an interior renovation.

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Rubin Verebes

Rubin Verebes is the Managing Editor of Foodie, the guiding force behind the publication's viral stories. With a knack for cooking up mouthwatering profiles, crafting immersive restaurant reviews, and dishing out tasty features, Rubin tells the great stories of Hong Kong's dining scene.

Can we survive cooking in a Hong Kong fine dining kitchen?

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