Name: 8 ½ Otto e Mezzo BOMBANA
Address: Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong.
Telephone: 852-2537-8859

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Lunch at this wonderful 3-star Italian restaurant. Every dishes are perfectly cooked. You cannot go wrong with the home-made pasta and we especially like the seafood cavatelli and white truffle tagliolini. Services are excellent too. While it is a bit pricey, it is totally worth it.

"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 specific to me.

Wonderfully cooked food, particularly the “secret” pasta dish. Wine pairing was thoughtful and delicious. The bread could be better but they do give you a large number of varieties to try which makes up for this somewhat.

Amazing restaurant and absolutely beautiful ingredients prepared with exceptional skills.  Services, ambience and price point were all fantastic.  The only reason for not getting a drop dead 5stars is probably due to the fact that none of the dishes came with a wow factor that one would hope to see in a 3 star restaurant

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 culinary delight.

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Hailed as a "The King of White Truffles", Chef Umberto Bombana uses his dishes and recipes to represent his beloved country, Italy. Accompanied by his challenging attitude towards cooking, customers will have such an eye-opening experience with new ingredients and tastes. 

8 ½ Otto e Mezzo BOMBANA

8 ½ Otto e Mezzo BOMBANA

8 ½ Otto e Mezzo BOMBANA

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