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.

Trip Gourmet Awards 2023

8½ Otto e Mezzo BOMBANA

Since its opening in September 1963, it has maintained a traditional British design. Many restaurants in the hotel such as Wenhua Yifang, Wenhua Hall, Cafe Causette, Clippers Gallery, Thousand Days Bar, Captain Bar, Wenhua Cake Shop, etc. are all famous shops that everyone knows.

Trip Gourmet Awards

Good exquisite restaurant. [Environment] tall. 🦆 Beer Duck 🍃٩😛۶ Beer Duck is delicious and not greasy, combined with the coolness of beer! The duck meat is not only delicious, but also has a beer fragrance. 😋 [Service] is great

Top 53 Fine Dining 

Just finished the renovation, it is still the classic of the classic. Although the restaurant has changed its policy and no longer uses dairy products and reduces the use of refined sugar and salt oil, the taste is still close to the past, or the seasoning can be more refined.

It may be related to the selected dishes. The overall taste feels lighter and the taste is not as amazing as before. ⁡ Recommended suckling pig for pork roast, suckling pig has removed excess fat paste, the entrance is crispy but not greasy, very delicious! The roast is thinner than the teaching. Although the meat is still soft, the outer layer lacks the previous burnt fragrance and sweet taste, and it feels light. ⁡ There are also fish soup with lobster balls and plum beef ribs. Most of the light routes, the dishes have rice fragrant, and I don&#39;t like the feeling of rice soup sticky like a paste.

Top 14 Restaurants for Views & Experiences

The strong Japanese style, the masters feel very serious, professional, not much location, so the service is basically very satisfactory, the ingredients are very fresh, you can recommend according to the taste, seagulls, sea urchin warships, jade roast, tea bowl steaming, etc., too much, that is, the weight is not much, slowly, It can take hours to eat, meals also include drinks, the price is quite expensive, but very creative, worth trying.

The surrounding environment is an office building, the environment is relatively high-end, is the first choice for morning tea, you need to book a reservation first, usually there is almost no place, pour tea, serve, clean up service is very fast, fried chicken is crispy, lobster rice, soup base is very strong, with fried pot bar, crispy and delicious, three layers of meat skin crispy, One bite, abalone juice chicken feet, sausage powder, beef, shrimp dumplings are very delicate, radish cake is limited by the annual goods, very popular, next time you can buy some as a hand letter, very suitable, really recommend.

Top 32 Local Restaurants

一定要预定，我们早上开门的时候去的，门口已经在排队了，有预定可以直接进。我点了有流心蛋，芝士，培根之类的，有一个，但我不记得叫啥了，汗颜我觉得超好吃的。

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&#39;t remember what it is called, I think it is super delicious.

名列top 50 Asia restaurant 的第十三名。在香港的排名仅次于amber 。少数意大利餐厅可名列米其林餐厅。名副其实的米芝莲三星意大利餐厅，每一道菜制作认真，色香味俱全，食材经过精心挑选，味道绝配，期待下次再试。

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：）

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

人间致胜是美味，一起来品尝一下吧。

The world is delicious, come and taste it.

久别重逢，这周与亲友团去8 &frac12; Otto e Mezzo Bombana午餐，尝试了风干金枪鱼心做的意大利面，好神奇的秘方！据说菜谱流传于意大利南部，由两位大厨将古老配方重新启用，Bombana自不必说，倒是餐厅90后的年轻主厨Nicol&oacute; Rotella是何许人也？身高190的大帅哥有着亮眼的米其林星厨经历，从Il Sorriso，Il Piccolo Lago，到Da Vittorio，一路都闪耀着名店的光芒，从初级厨师一路成长到如今8 &frac12; Otto e Mezzo Bombana的年轻主厨。餐厅出品原汁原味的意菜，与Chef Nicol&oacute;一路的意大利名店经历完美匹配。我对意菜情有独钟，很大的原因是因为它的真心实意。没有眩目的摆盘，唬人的噱头，不必要的装饰，但它的风骨、用料、层次、内在，让人分分钟爱上它。amuse bouche是8 &frac12;家的超级经典款马苏里拉芝士慕斯，风味馨郁微咸的Burrata奶酪叠加番茄碎片的酸味，恰到好处，澄清的番茄水和清爽的罗勒叶轻盈飞舞，绵密细腻、入口即化的空气质感在口腔中产生了幸福的味道。这道蓝鳍金枪鱼塔塔配有机南瓜汁的调味很有意思。塔塔置底，顶端摆上鱼子酱，加入柚子皮、柑橘以及用糖腌渍的姜丝，淋上有机南瓜汁。口感上过滤掉了南瓜的甜味，保留了瓜的清香。问了服务员，才知道他还加了凤梨汁，用果味再次平衡鲜咸，轻盈无负担。意大利面向来是8 &frac12;家的绝活，和之前Cavaliere Giuseppe Cocco的意大利龙虾面相比，这道自制意式细面配水煮小鱿鱼也令人过嘴不忘，尤其抛入了风干金枪鱼心，不仅完全镇住了海鲜的腥味，可以说它的加入，霸气地将山胡椒，烟熏海鲜汁等一众稍重的调味全部压倒，唯我独尊，味蕾体验迅速拔升。这款脆鳞甘鲷配生菜乳，借鉴日式立鳞烧做法，鱼鳞脆嫩与鱼肉鲜美，加入吉娜朵生蚝沫增添风味，柠檬啫喱、指橙碎碎的口感平衡鱼油味。炭烤乌拉圭M9牛上脑搭配洋蓟、蜂蜜芥末，炭烤使得牛肉外皮脆嫩，内里多汁，脊骨两侧的牛筋稍显不美，其他无虞。甜品用南瓜丁香冰淇淋，与栗子花奶油搭档，以黑布朗、柠檬、橙子制作的李子酱增加酸甜风味，南瓜籽酥脆添加脆爽层次感，视觉上大红的颜色饱和度也很高，让人一看就喜欢。吃完整套午餐，Petit four缤纷登场，橘子软糖，马卡龙，法芙娜度思巧克力，陈皮蜜饯、柠檬皮蜜饯，包裹烤榛子和开心果的巧克力，混合海盐和焦糖气息的顿加豆，摆得满满当当。#美食旬味会 #米其林餐厅 #意大利菜 #吃货必去之地 #星旅人探店

Long goodbye reunion, this week with relatives and friends to 8 1&frasl;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 Nicol&oacute; 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&frasl;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 Nicol&oacute;. 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&frasl;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&frasl;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

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Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

Very favorite restaurant. After a long time, the restaurant still keeps good and clean, the service is good, the food standard is good, and the dining experience is pleasant. Only set meals are served on weekdays, four dishes are the same as five dishes. Not big. There is no reason to order five degrees.

8½ Otto e Mezzo BOMBANA

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