8½ Otto e Mezzo BOMBANA Review

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.

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.

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.

名字和口味都很别致的西餐厅，鱼子酱奶油三文鱼和龙虾炖饭都很好吃：）

一家环境和菜品都不错的西餐厅，适合带着家人去。

漂洋过海去吃它，8½ Otto e MezzoBOMBANA，米其林三星，亚洲五十强餐厅。饮食界殿堂级名厨“松露之王”Bombana主理，能把珍贵的松露料理做的出神入化，许多政商名流从拍卖会场竞拍到昂贵的松露后，都直接交给他主理。招牌澳大利亚黑松露意面，服务员先展示再当面用刨刀擦片，黑松露片片如雪花般飘落，独特的香气扑鼻而来。蓝龙虾、黑松露塔塔牛肉，西班牙野草莓冰淇淋甜点，道道经典，不虚此行。