8½ Otto e Mezzo BOMBANA

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.

You must make a reservation. We went there when it opened in the morning. There was already a line at the door. If you have a reservation, you can go in directly. I ordered a runny egg, cheese, bacon, etc. There was one, but I don’t remember what it was called. I think it was super delicious.

Ranked 13th in the top 50 Asian restaurants. It ranks second only to Amber in Hong Kong. Few Italian restaurants can be listed as Michelin restaurants. A veritable Michelin three-star Italian restaurant, every dish is carefully prepared, delicious and tasty, the ingredients are carefully selected, and the taste is perfect. I look forward to trying it again next time.

Travel across the ocean to eat it, 8½ Otto e MezzoBOMBANA, Michelin three stars, one of the top 50 restaurants in Asia. The chef in charge is the "Truffle King" Bombana, who is a famous chef in the catering industry. He can make precious truffle dishes to perfection. Many politicians and business celebrities who have won expensive truffles at auctions directly hand them over to him. The signature Australian black truffle pasta, the waiter first shows it and then slices it with a planer in front of you. The black truffles fall like snowflakes, and the unique aroma fills your nose. Blue lobster, black truffle beef tartare, Spanish wild strawberry ice cream dessert, all classic, worth the trip.

It was delicious. I didn't know how to order, so I ordered the set meal, black truffle beef, lobster soup, and the dessert was so delicious. The service was not full because I really felt Hong Kong's pride. I can only silently give it one less star. But the chef was very good. Seeing that I was lonely, he came over to chat with me for a long time. He is an Italian uncle with a strong confidence. He is also the chef occasionally in Beijing Opera. Where can I go to taste black truffles?

It is a very popular Italian restaurant, but there is no Chinese menu, which is a bit unpleasant. However, there are also Picasso's artworks, which is amazing. Truffles are very precious and the truffles there are delicious. They are made on the spot. It is best to eat them during the truffle season. Both the main course and the dessert impressed me. It was a very interesting journey to pick stars.

The environment is very upscale, the chef is a famous chef, and the food has a good reputation. The appetizers are appetizing, and when the chef grinds the truffles in front of you, you feel that you have made a profit. The cod is delicious, with a crispy surface. The wagyu beef is 80% done and the meat is still very tender. You can really finish the ham slices by yourself. The tableware is changed for each dish, the wine is also suitable, and the service is considerate. It is definitely a star-level experience.