ARMANI/AQUA

It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Weekend lunch is pretty good value for money. The service was good and the decor was classy. The harbour view was also stunning.

2025 Global 100 – Fine Dining 

The Lung King Heen at the Four Seasons Hotel in Central is very good. The quality of the dim sum is generally very good. But for service and value for money, I personally prefer Tin Lung Heen. I believe that good and bad will not escape your judgment. The taste is irresistible.

The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone&#39;s interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!

Such a fine restaurant.
[Environment] High-end.

🦆Beer Duck🍃

٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋
[Service] Very good

2025 Asia 100 – Fine Dining 

Embarking on a culinary odyssey at &quot;8 &frac12; Otto e Mezzo BOMBANA&quot; in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.

Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche&mdash;a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant&#39;s commitment to locally sourced, quality produce.

The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.

Chef Bombana&#39;s personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello&#39;s wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.

The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.

In essence, &quot;Epicurean Symphony: A Culinary Ode to 8 &frac12; Otto e Mezzo BOMBANA in Hong Kong&quot; goes beyond myth, offering an extraordinary exploration of culinary delight&mdash;a testament to Chef Bombana&#39;s mastery and the restaurant&#39;s unwavering commitment to excellence.

ARMANI/AQUA

Reviews of ARMANI/AQUA