8½ Otto e Mezzo BOMBANA

营业中

休息中

餐廳D服務幾好，餐前嘅各種麵包都好好食，外脆內軟，味道亦都唔錯。D湯用個水樽倒出來極特別。牛扒好正，medium剛剛好，七成熟就差咗一D。提拉米蘇好軟滑，義大利雪糕唔錯。餐後有朱古力送，都幾好。

I love this restaurant.This is my first time dine in this restaurant and it was very good. The one I love the most was the Organic Egg Chanterelle Mushrooms. It cover with a lot of truffle. You can smell it when the waiter bring out the dishes. The second one would be the Homemade Pappardelle, it smell so good and taste wonderful.Someone recommended me to try the chocolate martini but I would say you can skip it.Services and environment was very good and I would recommend to try this out.

This is probably one of the best Italian restaurants in Hong Kong with its Michelin-3-starred accolade. Frankly, everything in the tasting menu I had was exquisite. The set is not insanely a lot and the price was alright(below $1000 per head). The most memorable dish was the dessert. The strawberry panne cotta convert me who is strawberry-hating into lover. ㅋㅋㅋㅋㅋ Guys should go there sometime.

I'm a fan of 8 1/2, and it's always the first choice for me to have Italian food in HK. However, 6 weeks ago I dined at 8 1/2 Macau, though it has only one Michelin star but the food quality for me is better than the one in HK. I wrote a review for the Macau one few weeks ago. If you are interested you could check that one out.Here is the review for the HK 8 1/2. We didn't order set menu, but we still chose four courses for each person. The complimentary dish came before appetizer. It's a mel

After hanging out with family and friends for much of the festive holiday, I decided to take things a little slowly today. A late lunch just between the three of us was what I had in mind. I was trying hard to decide between Uncle Robuchon and chef Bombana but once I heard about L'Atelier de Joël Robuchon's children policy, it was pretty clear that 8 1/2 Otto e Mezzo Bombana would be the one we would be visiting this afternoon.The good thing about chef Bombana's festive menu is that everything f

Had a little expectation on this one when i've been told the next two week ends were fully booked and next available date falls on a monday. Heard much of this place but i always had a misconception that fine dining at an italian would be no more than homemade pasta. We decided to break that ideaNo wonder why it was fully booked, the place is split into a bar/lounge at the front and the dinner place is actually not big, probably containing 20 tables at most. The menu is also a little tiny two pa

這夜，我們來到中環歷山大廈內的 8 1/2 Otto E Mezzo Bombana 參加了一場特別的晚宴。這場晚宴是特別為慶祝餐廳行政總廚Chef Umberto Bombana剛在一年一度飲食界大事之一的「亞洲50最佳餐廳」頒獎禮中獲頒終身成就獎。由名廚Chef Bombana於2010年創立的意大利餐廳 8 1/2 Otto E Mezzo Bombana 用餐環境優雅浪漫，氣氛輕鬆。餐廳的威水史其實不用多介紹吧～ 8 1/2 Otto E Mezzo Bombana 是意大利境外首間及唯一一間榮獲米芝蓮三星的意大利餐廳，至今已經連續第6年奪得此榮譽了，兼且亦多次被選為其中一家「亞洲50最佳餐廳」。現在加上Chef Bombana獲頒大獎，實屬錦上添花。大家先以這杯清涼爽快的意大利汽酒NV Mattia Vezzola，Costaripa Brut開開胃。餐前小食Purple potato emulsion, root in truffle jus "melanosporum" black truffle，入口質感細滑，帶幽幽黑松露香。開始第一道前菜，Confit abalone

又到咗食白松露嘅時候真係好耐冇食過白松露以前曾經喺過 mandarin食過白松露嗰個味道我而家仲記得呢間真係唔夠mandarin好食唔知係咪以前嘅白松露好食過而家嘅白松露有一種特別嘅氣味同味道喺mandarin食嗰陣時佢仲比左白松露雪糕我試真係久久不能忘懷講返正題先送嘅麵包真係好香同勁好食媽咪問我可唔可以買外賣栗子湯加鵝肝 真係好襯可惜我哋嗰日冇咩胃口冇試其他嘅沙律同前菜唯有集中喺白松露身上我見到我嘅pasta有一大堆白松露覺得好抵但係食落口有少少失望呢個白松露味道唔算強烈但係pasta食得出係新鮮handmade非常彈牙醬汁亦非常creamy真係我食過最好食嘅意粉偷偷食咗妹妹嘅牛肉肉質鮮嫩非常juicy食咗呢啲我唔心足想試下佢既 白松露 gelato睇下搵唔搵得番以前嘅味道呢個反而 白松露味重啲好滑送咗啲甜品畀我哋過啫喱糖真係太甜喇service very good

今天是我們的結婚紀念日，正值是白松露季節，於是決定來這裡慶祝吧進入 Main dining room，總廚 Umberto Bombana 已經在迎接我們 我們被安排坐在窗邊的梳化圓枱，餐廳不算大，但枱與枱之間的距離十分足夠，絕對不會受到騷擾，坐位寬闊，燈光柔和，十分浪漫坐下來便奉上一盤暖暖的麵包，吃完之後，又立刻再奉上另一盤，太多吧，要留肚呀之後還有餐廳奉送的白松露餐前小食今晚㨂選了 Degustation Menu, 但內裏並沒有白松露菜式，於是餐廳經理提議我們叫一客白松露意粉共享第一度菜式，鮑魚片第二度菜式，冰島小龍蝦第三度菜式，意大利雲呑另加的白松露意大利麵，這度菜由 Chef Bombana 親自在我們面前加白松露，當他一打開個金色瓶蓋，松露味便湧現出來第四度菜式，主菜，我的是牛肉，太太的是羊肉第五度菜式，甜品最後是咖啡今晚超滿足，希望有機會再來

今日在這間餐廳食午餐,感覺非常之良好. 各方面照顧周到, 食物質素一流, 絕對係三星米芝蓮餐廳!petite four 可以無限加添.  食物方面可參與下列圖片

No doubt the food a 3-star Michelin restaurant is epic. Everything was perfetto right from the start.The white truffle scrambled eggs with mushroom jus was superb with the eggs not exactly scrambled scrambled but more of a cream of eggs texture.Appetisers, the roasted octopus was tender and the roasted scallops done just right, crispy on the outside medium rare inside.Our mains were pasta. Linguine with respectively crabmeat from Iceland and red king prawn, both were under expectation with pasta

My friends and I visited this place yesterday for dinner. It is a 3 stars Michelin and we have high expectations. It turned out that the food was just so so. The most disappointed was red king prawn spaghetti because the prawn was overcooked while the spaghetti was undercooked. When we reflected to the captain that the spaghetti was undercooked and was still white in the middle, he replied it was their style and al denti. We were speechless ...

This Italian restaurant is located in Alexander House, a Michelin 3-star restaurant that is so popular that you need to book a couple of weeks in advance to secure a table. With a section of the restaurant being a bar where you can enjoy a drink before going to your meal, the dining area has a nice setting, not being extravagant to make you uncomfortable. The wine cellar is also impressive with a wide selection of wines too. On the night I went for the Degustation menu plus the wine pairings, wi

上星期六初嚐這間米芝蓮星級餐廳。餐廳光線充足，雖然全部滿坐，卻十分寧靜，可跟好友開開心心地慢談。我們點了兩個4 courses的set.麵包香軟而且無限加添。頭盤先來沙律Wild Matsutake SaladKing Crab Salad, 很香蟹味，個汁甜甜地很清新。要選料優質，才能體驗食物本身的味道。兩款意粉都是homemade,很有口感。Homemade Tagliolini，配以黑松露片，味道跟平日樽裝的松露略淡。Homemade Maccheroni，有龍蝦海膽料，龍蝦汁十分香濃，海膽很鮮甜而且新鮮。主菜是Fassone Veal Tenderloin。牛肉香軟，易切易入口。還有Farm Baby Pork，外脆內軟，十分特別。甜品是Roasted Cherries。雪糕帶有薑味，很特別很好吃。可惜浸製過的車厘子不是我的口味。Chocolate Walnut Tart， 味道十分香濃，材料一點也不吝嗇。對我來說是有點過甜，而且吃太多會滯。這餐廳有很多cocktail選擇。朋友選了這杯Optimist 是2015年Bacardi Legacy的參賽作品。在陽光燦爛的週六早上，

於開飯網尋找米芝蓮餐廳，發現了這間位於中環的三星食府，便預訂了座位午膳。餐廳裝修豪華瑰麗，侍應慇懃有禮，油畫上的人物正是這間餐廳的靈魂人物主廚是也。甫坐下便送上意大利麵包籃，款色眾多，鬆脆可口，吃過不停，轉眼間只剩下兩塊時，侍應立即換上一籃新的，細問之下原來是會不斷refill的!頭盤先送上香烤冰島小龍蝦，香氣四溢，蝦螯亦已拆開，因此非常容易進食，特別是蝦頭部分充滿蝦膏，鮮甜美味，但為了顧及禮儀，不便將蝦頭吮啜，真是可惜。另一款為香橙白露筍，筍嫩可口，配上淡淡橙味，清新開胃。主菜分別點了BB羊及BB豬，同樣皮香肉嫩，配菜亦非常鮮嫩，令人相信優質的食材已經是致勝之道。最後是甜品，分別是野莓雪榚與提子雪芭，前者野莓實屬少見，感覺酸溜溜令人醒胃；雪芭令人清爽舒服，百吃不厭。由於這餐是慶祝生日，餐廳多送一客甜品，真是窩心。侍應再奉上四小甜，令這頓飯更覺圓滿。惟美中不足的是沒有包括咖啡，要另外加配。最後一提，這兒無論是麵包籃及四小甜都會不停refill，如果吃不下的可吩咐侍應毋須再奉上，以免造成浪費，希望能珍惜美食!