Cover Monmono has has branches in Central and Tsim Sha Tsui (Photo: Affa Chan/Tatler Hong Kong)
Monmono has has branches in Central and Tsim Sha Tsui (Photo: Affa Chan/Tatler Hong Kong)
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Alvan Suen is bringing his love for monochrome to Hong Kong’s dining scene
What inspired you to launch this concept?
I founded my [hospitality group] Montage with two partners in 2021 and Monmono was the first project we launched. A building made of one single colour has visual impact. Our plan was to [open restaurants] using the three primary colours: blue, yellow and red. Regal blue is used in Monmono’s Tsim Sha Tsui branch, which opened in 2022. The blue gives it a feeling of elegance and mystery. Monmono’s yellow shop in Central also opened in 2022—the colour gives the space a warm and refreshing feeling. I see Monmono as an art project that brings positive energy to the city. I believe the monochrome space will give people a temporary feeling of escape from reality and the chance to enter a surreal, abstract and artistic world.
Where does the name Monmono come from?
“Mon” is short for “montage” and “Mono” is short for “monochrome”. Monochromaticity is the concept, style and identity of the brand.
The use of colour is important when creating the mood, tone and energy of a space. What was the rationale behind the single-colour decor?
I wanted to challenge myself as a designer and challenge stereotypes about certain colours. For example, the colour blue can be considered unlucky in Chinese culture. It can be perceived as cold and [is believed to] affect appetite. While I do agree, I also believe extreme monochrome finishings can bring freshness and entertainment to interiors.
Was it difficult to find fittings to match your vision?
Designing with monochrome colours is hard as you have to create contrast, depth and texture using only different shades of the same colour or materials of a similar colour. It is a huge challenge to source materials like glass, paint, leather, terrazzo and curtains in similar colours.
How are you creating a memorable sensory experience for your guests?
Everything from the ceiling, the floor and the furniture to most of the utensils are in one colour. [Only] two things are in different colours: the food and the people. [It is] a surreal environment that creates a [memorable experience] for the guests.
Above Alvan Suen (Photo: Affa Chan/Tatler Hong Kong)
Alvan Suen (Photo: Affa Chan/Tatler Hong Kong)
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How do the blue and yellow concepts differ, aside from the colour?
The Tsim Sha Tsui venue, in blue, offers casual dining, and the one in Central, in yellow, is a fine-dining restaurant.
The Tsim Sha Tsui restaurant has various zones that [make the space feel like] a movie [set]. During the pandemic, I really missed travelling, so I combined [elements of] all the places I missed into one space: a casino in the US, a hotel in the UK, a retail space in France and a piazza in Rome.
In Central, the location already had a large inbuilt staircase. I thought: why not use the stairs as the main theme? The interiors are inspired by [the work of the late, Spanish] architect Ricardo Bofill, who used stairwells in his designs. It’s a maze-like space with large mirrors that create reflections and illusions. It offers a sense of adventure.
You lent these spaces to artists Jason Tommy, Isaac Spellman and Venus Philosophy for exhibitions. How are you empowering Hong Kong artists with your venues?
Monmono is beyond just a restaurant—it is a huge art project. We have successfully [helped people understand] monochrome as an art form. We are contributing to the development of the local art community by [allowing artists] to exhibit their artwork in Monmono. We also promote the artists on our social media platforms, organise events at the restaurants with art collectors, and lend out the spaces for photoshoots. The artists’ works are available for purchase on our online gallery as well. Our spaces provide a platform for photographers, hairstylists, make-up artists, fashion designers, florists and models to get to know each other and collaborate.
What can you tell us about your next venue?
We will do a red restaurant, which might offer Sichuan cuisine; it would be interesting to have a Chinese scene with lanterns and dougong [a structural element often seen in traditional Chinese architecture]. We have also put green and purple on the list. Maybe we’ll have pink, due to popular demand. The details are still under wraps.
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As Content Director at Tatler Hong Kong, Tara shapes the brand's editorial vision across social, digital and print, and reports on Asia's most influential figures — from CEOs and leaders across business, style and the arts. In her dual role as Head of VIP, she also drives the planning and execution of Tatler's flagship IPs, curating star-studded events and building the relationships and communities that define the brand. Born and raised in the Middle East, she honed her craft in Dubai, crafting communication strategies for luxury brands across the Gulf. Follow her on Instagram @tarasobti.
