The first meal which my friend and I had in Hong Kong was… *Drum roll* Yes! Italian cuisine at 3 Michelin stars 8½ Otto e Mezzo Bombana. And to secure our lunch reservation in August, my friend emailed the restaurant in May since the restaurant accepted reservation up to 3 months in advance. Proper Kiasu planning is the key in securing our restaurant reservation. Keke.

My friend and I touched down in Hong Kong in mid morning, and immediately headed to the restaurant for our lunch. Coming out from exit H of Central MTR station, we went up to level 2 of the building that’s directly beside the exit where 8½ Otto e Mezzo Bombana was located at.

Interior (Picture Credit: Link)

Upon seated, we were given the set menu (pages 1, 2) and a-la carte menu (pages 1, 2, 3). My friend and I were pretty quick with our order-taking because prior to our visit, we had already decided to order the degustation menu. Keke. And with that, we started our degustation 8½ (HKD1680) lunch with:-

1) Bread platter, Complimentary (above)

2) Amuse bouche, Complimentary (above) – Lorenzini melon and Mangalica black hundok Ham.

3) Sourdough bread, Complimentary (above) – Was surprised when we were presented with more bread. But no complaints since I love bread!

4) Marinated tuna tartare (above) – Citrus and tofu emulsion, royal oscietra caviar.

5) Warm blue lobster (above) – Broccolini emulsion, lobster jus.

  

6) Homemade tagliolini (above) – Butter, parmesan and “melanosporum” black truffle fondue. Our friends were raving about the pasta and I could finally vouch that the raves are true, now that I tried it for myself. It was so good! The texture of the homemade tagliolini was nothing quite like any homemade pasta I tried, and I absolutely loved it. Simply divine with the sliced truffle and truffle fondue. If I live in Hong Kong, I could totally visualise myself returning (many times) just for this dish.

7) Main with options of:-

(A) Baby lamb from Aveyron (above) – Aromatic herbs, black olive, barley and vegetables. When this was served, I couldn’t help but feel the plating was themed ‘garden’. No? And it’s a first to see such a small lamb rib. It just screamed ‘cute’ to me. Keke.

(B) Short rib & beef tenderloin (above) – Whipped potato, red wine and plum sauce.

8) Dessert with options of:-

  

(A) Grand cru chocolate (above) – Baked chocolate cream, cocoa nougatine and sorbet.

(B) Strawberry (above) – Fresh strawberry, sorbet and vanilla cream.

9) Petit fours, Complimentary (above)

10) Coffee, Complimentary (above) – Went with coffee instead of tea.

11) Chocolate, Complimentary (above) – And just as we thought we came to the end of our lunch with the petit fours and coffee, the staff brought a box of chocolates. And since I love my chocolates and I am bad at choosing, I requested 1 of every flavour. Haha. Greedy me.

It was an enjoyable lunch with great food! And I really liked the ambience of the place too. Although 8½ Otto e Mezzo Bombana was a fine-dining restaurant where one was required to be dressed appropriately, the atmosphere was comfortable. Ie, not tensed and stuffy. And I also credit that to the approachable, smilely staff who gave such impeccable service.

My friend and I were also in luck to have chef-owner Umberto Bombana in the house during the day of our meal; He’s not always around since he also opened branches of 8½ Otto e Mezzo Bombana in Shanghai (2012), Beijing (2013) and Macau (2015). And during our lunch, I kept seeing head chef Bombana. At least 5 times? I suspect the layout/floor plan of the restaurant must be a donut/loop because I only saw him heading back to the kitchen but not of him coming out of the kitchen. Haha. And he reminded me of a gentle polar bear. Don’t ask me why!

Do I recommend Michelin-starred 8½ Otto e Mezzo Bombana? That’s for sure!

UPDATE: Restaurant was awarded 3 Michelin stars by Michelin Guide Hong Kong 2019.

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