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8½ Otto e Mezzo BOMBANA Review

4.7 /554 Reviews
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堂云云
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5/5
Original Text
Michelin Samsung's restaurant, come here, Italian restaurant, go at noon, is the form of a set meal, each person has four dishes, in turn for the pre-dinner bread, salad, side dishes, staple food, dessert. Don't underestimate these four dishes, ensure that you are full, the waiter is mainly foreign, there are Chinese, but not much, the restaurant needs to make an appointment (especially the table with a good view is best more than two weeks in advance), but I did not make an appointment on the day, about 1:30 noon Arrive at the restaurant, Fortunately, you can eat, the location is certainly not so good, very biased a small corner. The taste is nothing to say, whether it is the shape or taste is absolutely unforgettable, of course the price is also unforgettable (laughs). Two people ate 2600RMB, it can't be regarded as a cost-effective restaurant, but they are Michelin Samsung, or else, as a good experience.

8½ Otto e Mezzo BOMBANA

Posted: Oct 13, 2015
3 person liked this
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  • Francesco Benazzi
    5/5Outstanding

    Embarking on a culinary odyssey at "8 ½ Otto e Mezzo BOMBANA" 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—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'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's personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello'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, "Epicurean Symphony: A Culinary Ode to 8 ½ Otto e Mezzo BOMBANA in Hong Kong" goes beyond myth, offering an extraordinary exploration of culinary delight—a testament to Chef Bombana's mastery and the restaurant's unwavering commitment to excellence.

    1
    Posted: Oct 2, 2023
  • 红妆人Nefelibata
    5/5Outstanding
    Original Text

    Must book, we opened the door in the morning, the door is already in line, there is a reservation can enter directly. I ordered a flow egg, cheese, bacon and the like, there is one, but I don't remember what it is called, I think it is super delicious.

    1
    Posted: Apr 25, 2022
  • 木风笛
    5/5Outstanding
    Original Text

    13th place in top 50 Asia restaurant . Only amber is ranked in Hong Kong. A few Italian restaurants can be ranked as Michelin restaurants. The veritable Michelin Samsung Italian restaurant, each dish is carefully made, the color and fragrance are complete, the ingredients are carefully selected, the taste is perfect, and I look forward to trying again next time.

    1
    Posted: Jan 8, 2020
  • o0唱游
    5/5Outstanding
    Original Text

    The western restaurant with a very chic name and taste, caviar cream salmon and lobster stew are delicious :)

    0
    Posted: May 6, 2023
  • M22***47
    5/5Outstanding
    Original Text

    The world is delicious, come and taste it.

    0
    Posted: Mar 25, 2023
  • 拜托了吃货君
    Original Text

    Long goodbye reunion, this week with relatives and friends to 8 1⁄2 Otto e Mezzo Bombana lunch, tried the air-dried tuna heart made spaghetti, so magical recipe! It is said that the recipe is circulating in southern Italy, where two chefs have re-enacted the ancient recipe, and Bombana needless to say, who is Nicoló Rotella, the young chef after the 90s of the restaurant? The handsome guy of 190 has a bright Michelin-star chef experience, from Il Sorriso, Il Piccolo Lago to Da Vittorio, all the way to the glory of the famous store, from the junior chef all the way to the current 8 1⁄2 Otto e Mezzo Bombana young chef. The restaurant produces authentic Italian dishes that match the experience of the famous Italian restaurant along the way by Chef Nicoló. I have a passion for Italian dishes, and the big reason is because of its sincerity. No dazzling display, sputum, unnecessary decoration, but its wind bones, materials, layers, inner, let people fall in love with it minutes. amuse bouche is a super classic Masurira cheese mousse of 8 1⁄2, the flavor of the warm and salty Burrata cheese superimposed the sour taste of tomato fragments, just right, the clarified tomato water and the refreshing basil leaves fly lightly, the dense and delicate, the entrance-instant air texture in the mouth produces happiness Taste. This bluefin tuna tata is interesting to taste with machine pumpkin juice. Tata is placed on the bottom, caviar on the top, add grapefruit peel, citrus and sugar-stained ginger, and drizzle with organic pumpkin juice. The taste filters out the sweetness of the pumpkin and retains the fragrance of the melon. Asked the waiter, only to know that he also added pineapple juice, with the fruit flavor again balanced fresh salty, light and unburdened. Italy is a must-do for 8 1⁄2 families, compared with the Italian lobster noodles before Cavaliere Giuseppe Cocco, this homemade Italian fine noodles with boiled small carp is also unforgettable, especially thrown into the air-dried tuna heart, not only completely suppressed the fishy smell of seafood, it can be said that it is added, domineering mountain pepper, Smoked seafood juice and other slightly heavy seasonings are all overwhelming, only I respect, taste bud experience quickly uplift. This crispy scales with lettuce milk, learn from the Japanese-style standing scale roasting method, fish scales crisp and tender and fish meat delicious, add Gina dough foam to add flavor, lemon zest, finger orange chopped taste balance fish oil. Carbon roasted Uruguay M9 beef upper brain with artichoke, honey mustard, charcoal roasting makes beef skin crisp and tender, the inside is juicy, the beef tendons on both sides of the spine are slightly unbeautiful, and the others are free of sputum. Dessert with pumpkin clove ice cream, paired with chestnut flower cream, with black brown, lemon, orange made plum sauce to add sour and sweet flavor, pumpkin seed crispy added crisp layering, visual red color saturation is also very high, people like it at a glance. For a full lunch, Petit four is a colorful debut, orange fudge, macarons, faffna doss chocolate, tangerine peel, lemon peel, chocolate wrapped in roasted dumplings and pistachios, and a ton of beans mixed with sea salt and caramel. #Food Xunweihui #Michelin Restaurant #Italian food #A must-go place to eat #Star Traveler Visitor

    0
    Posted: Sep 19, 2023
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