8 ½ Otto e Mezzo Bombana
202, 2/F, Landmark Alexandra , 18 Chater Road, Central HK
+852 2537 8859
It has been nearly a decade since Umberto Bombana opened his agship 8 Otto e Mezzo Bombana at the Landmark Alexandra and, to this day, no one has been able to knock the reigning ‘King of Tru es’ o his throne. The restaurant is the only Italian restaurant with three Michelin stars to exist outside of Italy and is a mainstay on both the prestigious Asia’s 50 Best Restaurants list as well as Asia’s 50 Best Bars. If you’ve been lucky enough to dine at 8 Otto e Mezzo Bombana, you’ll agree that the restaurant is well deserving of its many honours.
8 Otto e Mezzo Bombana exudes European charm and elegance that’s rare to nd in Hong Kong. It is a celebration of Italian style and ingredients led by the warm and exuberant Umberto Bombana – best known for his obsession with white tru es.
The talented Italian chef was a recent recipient of the Diner’s Club Lifetime Achievement Award from Asia’s 50 Best Restaurants and had secured two Michelin stars within three months of opening 8 Otto e Mezzo Bombana. After collecting a third star one year later, the restaurant has been regarded as a prominent gure on the global culinary stage. It may cost a pretty penny to enjoy one of Umberto’s degustation menus, but for the intense pleasure and grati cation, it’s worth every last cent.
Umberto’s obsession with quality Italian ingredients begins and ends with a love of tru es, and he shaves them with wild abandon on top of everything from eggs to pasta to veal and Wagyu beef. In fact, the air itself is perfumed with tru e, and the heady aroma is enough to cast a spell on you as you savour a glass of wine – chosen from over 2,000 bottles available – and nibble on the freshly baked bread while waiting for the rst plate to arrive.
A helping of creamy organic eggs with tru e whipped potato is a wonderful way to kick o the degustation, followed by tender roasted octopus and artichoke and lobster salad in a Champagne dressing with pearls of Oscietra caviar.
Pasta is a forte at 8 Otto e Mezzo Bombana, from C the butter-slicked ravioli encasing fresh burrata cheese EN to the cavatelli (little twirls), which are served with a T rich shell sh ragout and two golden lobes of sea urchin, RA which emphasise the briny ocean avours.
With dishes such as Brittany Blue lobster, Pyrenees & baby lamb with barley risotto and veal tenderloin with
braised celeriac under a shower of winter tru es, the rest AD of the menu takes you on a journey across land and sea, M like gastronomic postcards from di erent regions of Italy. I
Just when you thought the tru e parade was over, RA it shows up again in dessert – arranged like fresh ower L petals around a st-sized ball of black tru e ice cream, T o set by light Chantilly cream, crispy hazelnuts and a Y sprinkle of gold akes. |
It’s overstated luxury, no doubt. But that’s what 8 | Otto e Mezzo Bombana is all about: indulging in the ner | things in life with joy and gusto.