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2020-10-20
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About Octavium ctavium One Star Michelin Restaurant launch by the Celebrity Maestro Chef Umberto Bombana , 8 1/2 Otto E Mezzo Bombana Three Star Michelin Restaurant which was launched with Chef Silvio Armanni, which was part of Bombana’s team opening Hong Kong’s 81⁄2 Otto e Mezzo BOMBANA, a passionate which gave heartful contribution to the restaurant “ One Star Michelin Status”.Recently join two highly acclaimed chefs with respectful Fine Dining experience in Hong Kong & Worldwide, Chef Roland
Octavium One Star Michelin Restaurant launch by the Celebrity Maestro Chef Umberto Bombana , 8 1/2 Otto E Mezzo Bombana Three Star Michelin Restaurant which was launched with Chef Silvio Armanni, which was part of Bombana’s team opening Hong Kong’s 81⁄2 Otto e Mezzo BOMBANA, a passionate which gave heartful contribution to the restaurant “ One Star Michelin Status”.
Recently join two highly acclaimed chefs with respectful Fine Dining experience in Hong Kong & Worldwide, Chef Roland Schuller which was successful in Kee Club, The Drawing Room, Ammo Chez Roland Terrace, Schuller earned a Michelin star for Ristorante All'Oro, stints as private chef for Roman Abramovich (aboard the Russian oligarch's south of France-based luxury yacht) and for pop star Puff Daddy mostly called for rich fine dining in Rome a and ;
Chef Bjoern Alexander Panek trained at the world-famous French restaurants, where he discovered his philosophy was more than just cooking. In Hong Kong he did great respectful achievements in 2016 as Kee Club Executive Chef, Executive Chef at Hong Kong's Twenty-Six by Liberty and Chef du Cuisine in Restaurant Petrus at Island Shangri-La. There is no any doubt about his dedication to the art of cooking, as he puts it, is about heart, passion and respect, not forgetting about his sensitivity to the roots of his ingredients, and his self-described Taoist approach to cooking has led to a loyal following throughout Europe and Asia.
He has long-standing reputation for presenting exquisite colours and textures from unusual ingredients and started to gain worldwide attention before quickly being awarded his Michelin star.
We should not forget the Sommelier Wallace Lo, who received the advance sommelier certificate by the court of master sommelier in 2019 and was ranked number 23 in the best sommelier of the world competition in 2016.
The Food :
In my degustation menu I tasted the following dishes:
- Organic beetroot “bresaola” arrived in the shape of a rose . Beets taste earthy and a little bitter but this surprised Beetroot Bresaola had bright, sweet, smoky and fresh flavours;
- Pan sear Blue Lobster with anchovies dressing and avocado salad dressing with pine oil. This firm but silky texture, sweet flavour of the Brittany lobster perfect cooked with that special dressing will delight all palates of seafood lovers;
- Pine Fried Fresh Hokkaido Scallops with Japanese Chesnutt Dumpling and chicken consume. This delicious, tender, juicy, sweet-and-sour Scallops merges the very Italian zabaglione –a sweet cream made Seasonal Japanese Chesnutt of the most celebrated Japanese delicatessens, Hokkaido scallops. The result of this fusion is something as sweet as a dessert, yet sea fragrant, that will impress you and your palate for its unicity;
- 14 days Dry-aged French Pigeon with Koji and Hazelnut Cream and beef jas. The bird was still steaming as I cut into its succulent red breast texture like foie-gras . It had spent the day marinating, and now came the roasty aroma and the moment I’d been waiting for: the first moist, silky bite. Surprisingly gamey, the flavour reminded me more of an elk steak than any poultry I’d ever eaten. So this is what amazing perfect prepare pigeon tastes like;
- Pasta cooked in the broth of Scampi touch of bergamot. I tasted over many similar dishe, but this is the one simply cooked but technical executed was absolutely fantastic! Plenty of great sea flavours. The Scampi broth add additional flavour and soaks up all the good rich flavours from the langoustine;
- New Zealand Te Mana Lamb Loin with Olive Seed pontaresca salad. This is not a simple Lamb, people say Its Lamb from Heaven. The secret of TE MANA LAMB is capturing a perfect moment in time and is aged 21 days. This gives you absolute confidence in the consistency and quality of the product delivered to Chefs. The lamb was delicious and perfect cooked, the combination of unrivalled genetics, specific grazing and environment, delivers the succulence and clean mouth feel distinctive an entirely new taste experience.
- Hazelnut butter Gelato with burnt cream and Alba White Truffle. The surprized and perfect dinner Ending. When it comes to making nutty ice creams, my favourite way to achieve flavour is with an overnight infusion of toasted nuts in the milk and cream. This Hazelnut butter gelato is swirled into the creamiest of ice cream that I have tasted recently and after combined with Alba Seasonable White Truffles , the complexity of this dessert its boost the richness to another level. I LOVE THE PERFECT ENDING.
THE PERFECT WINE PAIRING BY SOMMELIER WALLACE LO :
- Welcome drink to Wakeup my dinner palate : 2014 Alta Langa DOCG Blanc de Noirs casa E. di Mirafiore , has a straw-yellow colour with light golden reflections and a fine, persistent perlage that contributes to enhancing the aromas of fruit with white pulp, dried fruit and bread crust. On the palate, you perceive the typical structure of Pinot Noir enhanced by the pleasant creaminess of the bubbles. Long persistence, freshness, and excellent flavour are the sensations that endure in the mouth.
- 2017 COS Zibibbo in Pithos from Marsala, West of Sicily. Pairing the Blue Lobster dish: On the nose it is wonderfully expressive and floral, with notes of stone fruit, dried apricot, citrus zest, citrus peel, orange marmalade, orange blossom, acacia flowers, and a hint of sea breeze. The palate introduces more floral character, but also more salinity and minerality (crushed white stones) as well as a bit of a chalky texture and a mouth-coating grip. The wine has medium+ acidity, and though maybe it isn't quite as noticeable at first with all the other elements going on, that acidity keeps this wine quite fresh and balanced. It is very expressive, with wonderful intensity, but is in no way overwhelming.
- Cleto Chiarli & Figli Lambrusco Di Sorbara Secco ; decidedly lighter towards a plale rose color in the glass. The lighter color belies the tension of this wine with aromas towards ripe raspberry and strawberry. The palate has a crisp nature that calls to mind biting into a pomegranate and ;
2014 Vignaioli Contrà Soarda Vespaiolo Breganze; Pale straw yellow color. Very rich and expressive nose with vibrant aromas of sweet exotic fruits, fresh pear, some star fruit, a little bit of smoke and a touch of aromatic herbal spice. The wine is rich, fruity and medium-bodied on the palate with dry and lively flavors of apples, pear peal, some herbal bitterness, light stony minerality and a touch of star fruit. The moderately high acidity lends nice freshness and sense of balance to the wine. The finish is refreshing, vibrant and quite acid-driven with bright flavors of herbal spice, some apple peel bitterness, a little bit of stony minerality and a touch of star fruit. A quite simple and fruity but also nicely balanced and refreshing little Vespaiolo.
These 2 wines did an wonderful pairing Cleto Chiarli & Figli Lambrusco for the chicken consommé and Vignaioli Contrà Soarda Vespaiolo Breganze for the Scallops and Chesnutt dumplings.
- 1998 and 2011 Scarpa, La Bogliona, Barbera d'Asti DOC, Piedmont : 1998 Vintage , still holding up great! Dark fruits, almost has a port taste to it, well integrated oak and noticeable leather and tobacco, soft and silky, but more prominent tannins as it heats up. Great and powerful, yet juicy. Lingers long. Superb barbera.
The 2011 Vintage Intense and bursting with energy. Not much visual signs of aging, slight orange hues. Smoke and spices. Burst of red fruits, cherry, leather and oak. Aeration brings out dried fruits, dark plums notes. Very long finish.
For the 14 days Dry-Aged Pigeon the 1998 took the best pairing since it was more soft tannings , silk and long finishing compare with the 2011 which needs more time to mature.
- 2009 Edi Kante Chardonnay La Bora di Kante Venezia Giulia IGT : This is reminiscent of top-notch Bright straw yellow colour , Rich and elegant of matured yellow fruits, citrus fruits, aromatic herbs, butter and sapid scents, Elegant, balanced and fresh, with great mineral-sapid scents taste. It did a delicious pairing with the Pasta & Langoustine.
- 2010 Valle Dell'Asso Piromafo Salento IGT Negroamaro : This 100% Negroamaro from the Puglia region. In the glass a dark ruby red colour with garnet reflections. On the nose intensive aromas of cherries, blackberries, liquorice with hints of balsamic and nuts. On the palate soft and round, good balance with nice acidity (not to sweet) and freshness which for the lamb was perfect for the very succulent and silky lamb texture and delicate flavours.
- 2014 Vignaioli Contrà Soarda Sarson Torcolato : One of the best sweet wines in Italy , it is Intense amber, deep gold. Dried apricot, lemon juice, nuts. High intensity. Full body, rounded sweet but not so much, with a nice acidity. Just like nose. High intensity. Long apricot persistence. Woww by the END of this wonderful dinner , the special dessert as well it was magic bringing together all elements from the Hazelnut butter Gelato with burnt cream with Alba White Truffle dessert .
THE VERDICT :
I’m been really impressed by the high level as well as the gourmet effervescence of today’s Octavium culinary scene. Chef Umberto did the successfully join these two chefs , Chef Rolland and Chef Bjoern which I’m astonish about their harmoniously performance showing their continue high demanding level of respect for the ingredients, creativity, cooking technics and plating, resulting delicious dishes and somehow discovering new flavours from the ingredients in each dish. It really worth a visit and higher distinction level to illustrate the new gastronomic attractiveness of Octavium, created by the new culinary team led by Chef Umberto Bombana , Chef Rolland & Chef Bojern Alexander. Now the Maestro Chef Umberto Bombana should be highly proud of every person that have contribute for this Step-Up of high degree of achievement.
Octavium now offer large varieties of delicious Italian food at its Fine Dining Culture, always focusing in sourcing the finest ingredients for their creative dishes. Octavium restaurant work directly with the farmers and suppliers to get the freshest natural products and ingredients in season from all over the world.
It is my 2nd. Visit since this Dream Team Chef Umberto Bombana , Chef Rolland & Chef Bojern Alexander are together conducting the Octavium Kitchen Orquestra. I come because I want to witness that the gastronomy level have elevated to another level upon the arrival of these two demanding Chefs, find out that the consistency of the products quality, mastery of flavour and cooking techniques are higher due to the different personality of the chefs in their cuisine, comparing with the successful previous team led by Chef Silvio Armanni, which was part of Bombana’s team opening Hong Kong’s 81⁄2 Otto e Mezzo BOMBANA, he also was passionate and gave heartful contribution to the restaurant “ One Star Michelin Status” always long side with Maestro Umberto Bombana, Silvio now in Portugal embracing new challenges.
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