8 1/2 Otto E Mezzo Bombana — Restaurant in Hong Kong Island

Residing in the vibrant city of Hong Kong for almost 15 years, the mystique surrounding "8 ½ Otto e Mezzo BOMBANA" as a culinary haven has always intrigued me.

Recently, I decided to unravel this gastronomic gem during a celebratory Saturday lunch, an occasion that demanded meticulous advance reservations.

Umberto Bombana, a luminary in the global culinary panorama, is celebrated for his unwavering commitment to culinary traditions, masterful flavor profiles, and minimalist plating that allows the essence of each ingredient to shine.

Established in 2010 and named after Fellini's iconic film of 1963, coinciding with Chef Bombana's birth year, the restaurant encapsulates the essence of Italian dining, reflected in the translated name "Otto e Mezzo." A stroll through the dining rooms reveals an original billboard, a charming nod to the restaurant's cinematic inspiration.

Nestled discreetly in Alexandra House with a panoramic view of Chater Road, the ambiance is a harmonious blend of comfort and elegance. Deep sepia, bronze, and cream hues create a warm palette, while C-shaped booths offer strategic vantage points to appreciate both the surroundings and the impeccable service of the sleek staff.

Collaborating closely with Japanese design studio Design Post, Chef Bombana has curated a contemporary space adorned with understated elegance and simplicity. Original Italian artwork graces the venue, providing visual highlights that enrich the overall experience.

The journey commenced with General Manager Antonello Picchedda, a maestro in wine expertise and a gracious host. His welcoming gesture, a glass of Champagne Agrapart and Fils 7 Crus, set the stage for an opulent luncheon.

The Amuse-bouche unfolded as a poignant moment—a Cold Melon Soup adorned with 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated with passion by the Lorenzini family in Mantova, showcased a commitment to local, quality produce.

As our appetizer, the Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar, was a masterpiece. The tuna's tenderness and the harmonious blend of flavors were exquisite, with Oscietra Caviar adding a touch of luxury.

A bridge of flavors emerged with the Soave Classico (Vigneti di Foscarino), leading us to the Brittany Blue Lobster. The lobster's tenderness, coupled with the seasonal Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce, revealed a culinary prowess balanced with citrus elements.

Chef Bombana's personal touch graced our table before the main course: Spaghetti Chittara with Sicilian Red King Prawn, Datterino Tomato, and Citrus. The perfectly cooked Felicetti spaghetti and the juicy king prawn were a testament to the culinary finesse on display.

Antonello's wine pairing expertise shone through with the Ribolla Gialla Riserva, Primosic, 2017, a complex orange wine enhancing the experience. Chef Bombana's reputation as the Truffle King found expression in the signature White Truffle Tagliolini, a harmonious blend of truffle, egg pasta, and Parmesan.

Opting for the Veal Tagliata with braised Veal Cheek, roasted mushroom, and pumpkin puree, we were treated to butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, the dish unfolded as an outstanding culmination of flavors.

A classic Venetian Sgroppino served as a palate cleanser, skillfully prepared at the table, leading us to the enchanting Pumpkin Dessert. Vanilla Cream, roast pumpkin gelato, and pumpkin seeds danced in a symphony of elegance and taste, a perfect balance of tenderness and crunchiness.

Concluding our culinary journey, the Moscadello di Montalcino, Mastro Nanni, 2015, painted the perfect finale—a vivid yellow elixir with honeyed notes, merging seamlessly with peach and apricot undertones.

"8 ½ Otto e Mezzo BOMBANA" transcended its myth, offering not just a meal but an extraordinary odyssey of...

"8 1/2," a Michelin three-star Italian restaurant located in the central business district. It is well-known for its black truffle dishes. However, upon entering the restaurant, I didn't quite feel the level of service expected from a three-star establishment. The decor is simple and understated, more reminiscent of a business executive lunch than a refined fine dining experience. During lunchtime, the restaurant was bustling with customers, mostly young professionals working nearby. Before even ordering, they served us bread, which is usually excellent at Michelin restaurants. The bread, accompanied by their olive oil and balsamic vinegar, was satisfying enough to fill me up. We opted for the three-course set lunch, and it's worth noting that they have a seasonal menu that showcases the chef's creativity for the summer season.

To start, the chef prepared a refreshing appetizer of chilled melon with prosciutto. The savory prosciutto paired well with the chilled melon, making it a perfect summer starter. The first course consisted of red prawns with scallops and octopus. The combination of red prawns and scallops was a delightful match, although I personally have never been fond of octopus. Despite the chef's skillful preparation, the octopus didn't quite win me over, but it was still decent.

Next, we had two pasta dishes: tuna pasta and handcrafted lamb ragu pasta. The chef incorporated tuna into the pasta, perhaps to complement the summer vibes. However, the strong taste of olives in the pasta overshadowed the flavors of the tuna. It was only when eaten separately that I could truly savor the freshness of the tuna. Nonetheless, I must commend the restaurant for their perfectly executed handmade pasta, which had a delicate texture.

Moving on to the main courses, the restaurant continued with the summer theme by offering a fish dish and their signature freshly shaved black truffle with beef. The chef cooked the fish to perfection, and with the accompanying sauce, it brought out the flavors suited for summer. Finally, we arrived at the highlight of the meal—the freshly shaved black truffle. It was my first time experiencing fresh black truffle. I had heard people rave about the irresistible scent of black truffle, but personally, I found it difficult to describe and even slightly nauseating. When the waiter brought the truffle to our table, I felt a bit uncomfortable. However, I understand that this is a personal preference, as every table in the restaurant was enjoying the black truffle, and its unique aroma filled the entire space. Despite my personal reaction, overall, I would still recommend this restaurant. If you're a fan of black truffle, it's worth giving it a try. Taste is subjective, and my aversion to the truffle's aroma is...

Horrible! Not even worth taking one single picture! This is No way a Three Star Michelin restaurant! Unless they pay to bribe the Michelin branch in Hong Kong, which I have first handedly heard from several restaurant owner saying how Michelin asks for a bribe to buy the star rating!!!

Let’s start with the main topic of food quality. I did not want to take any pictures from the first course till even after the dessert. Presentation is simply horrid. Amuse bouche was cheap slice of salmon with cheap caviar on top. Appetizers choices are also very limited. Couldn’t choose so I went with a beef soup to test if the chef really puts effort and skills in making the broth, but turns out to be a huge disappointment to the start of the meal. If you A La Carte there really is no choice that feels right as a between dish. So therefore can only forcibly choose a Main.

Poached egg with truffle…. Cheap China imitation truffle that has Ammonium chloride smell to them literally made me want to puke. Disgusting.

Tried my friend beef tenderloin… definitely really cheap quality beef from China again, has a taste that I’m your mouth that’s somehow bitter…. The reason I say it’s beef from China is from my extensive business trips in China.

Then we moved onto dessert and I have to say again felt like the menu was so limited and no choices. Soufflé was super watery and I feel there was a lack of texture from lack of egg white.

Service quality was not up to three star Michelin standards that you get in Europe. I felt like I was just in a regular Hong Kong restaurant with rude waiters and managers with their stuck up attitude.

One of the easy ways of usually knowing if the restaurant chef has real skills is the bread basket they bring. And in this case I would say when the cold and not fresh bread came I knew this meal would be disappointing and unfortunately it turns out I was right.

Restaurant environment and ambience is just like any Hong Kong standard restaurant… nothing special or fancy and it just felt like the normal restaurants one would go eat with some pals after work.

Petite fours were never brought and cheese cart they don’t have, they just bring it to you on a cheap plate.

I really had to scratch my head and chuckle to myself after the meal whether I really just ate at a three star Michelin restaurant or did I just go to my local everyday bistro. Hahaha but then again my local bistro has a lot of good choices and always reliable quality. lol

Btw the obese Italian chef from the beginning of the meal until the end was just walking around the dining around and chatting with staff and laughing and sitting at the bar chilling. Maybe he really doesn’t care about the quality of the food since the restaurant buys the three star Michelin rating...