8½ Otto e Mezzo BOMBANA

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連續十一年獲得米芝蓮三星的意大利餐廳，三間三星Fine Dining餐廳當中，Caprice環境、服務最好，Robuchon食物最好，Bombana就最平凡，試過一次就算🙈三款餐前麵包都好食，最鐘意係麵粉味好香既麵包條，開胃菜係火腿配哈蜜瓜，配搭好穩陣，主要食食材原味Four Courses Lunch Set (Appetiser+Pasta+Main+Dessert) ($1080)AppetiserRoasted Octopus最有驚喜既一道菜，八爪魚表面有一層好薄焦香既脆皮，肉質柔軟，有好濃郁既鮮甜味，係我食過最好食既八爪魚😍配菜既烤雅枝竹同樣出色Mushroom Consomme蘑菇清湯味濃但清澈，加埋黑松露碎飲更香，意大利餃入面係洋蔥餡料，類似好甜既焦糖洋蔥，兩款前菜都做得好好😆PastaCavatelli朋友話睇落好似茄牛通，我都覺得似🙈海鮮湯底鮮甜有層次，龍蝦肉好淡味，海膽質素幾好，但加落湯反而減少左湯既鮮味Spaghetti Chitarra魷魚條、烤魷魚、魷魚粒組成既魷魚意粉，魷魚幾鮮甜，口感豐富，不過整體味道唔算特別，較好既意粉專門店都做到類似既質素MainRoa

評分：6/10❌米芝蓮只係評左落環境同服務上🤷‍♀️❌無擺盤，只係材料質素好，煮法都普通**************✳️Roasted Kinki Fish👍日本既貴族魚喜之次魚質肥美，油質分佈均勻🤤但擺盤上真係無咩設計😢😢同啲菇三權頂立咁放算點😢😢✳Iberico Pork Pluma and Cheek 👍👍豬眼蓋肉+ 臉頰肉 真係軟熟柔軟嫩無比😳質素高既食材點煮都好味🤤🤤✳Cavetell 👍鮮甜海膽+彈牙貝肉 + 煙軔意粉✳Spaghetti Chitarra 有趣既配搭🤔✳Roasted Octopus 👍彈牙爽口八爪魚🤤✳️Mushroom consomme個餃好香濃鮮甜，洋蔥菇香味黑松露溶左落湯但反而唔夾味🤢✳️Peach "Tabacchiera"👍好特別，鮮桃配雪糕Gelato唔會太甜太凍，岩岩好✳️Fine Cheeses🤔點解甜品會係芝士🤣不過好奇佢個芝士所以嗌左由右面開始食，軟至硬味道由淡而濃郁但始終收尾唔應該係芝士🤣🤣總結是係華而不實🤷‍♀️貴在環境、貴在材料質素，但無咩特別🤷‍♀️$1080 per person + 10%; Sparkling Water + Amer

拍拖10周年去咗食8 ½ Otto e Mezzo Bombana – 意大利境外唯一一間米芝連3星意大利餐廳意大利菜做法係簡單直接, 講究食材原味，基本上睇個樣已經會估到個味 (呢句唔係彈都唔係讚, 只係比大家一個概念)Overall分數: 2.5/5Overall Comment: 用料靚，調味温和，做法正路平實。基本上所有菜式都唔夠熱， 隻碟上枱果時都只係微暖，好大原因係樓面默契不足，好多時都係一個人捧住兩碟野喺枱邊， 要等一段時間先有同事接應，野食灘凍晒。收呢個價 ($4,960兩個人， 每人5度菜)， 基本野可以做好少少。Amuse-bouche: 北海道帶 – 帶子正發揮．西蘭花蓉/ 西蘭花粒同帶子喺味道上毫無關聯，感覺係for colour only。頭盤1: 白露筍配Egg Emulsion – 6 月尾嘅白露荀算係水尾, 唔夠甜。Hollandaise 質地啱啱好，夠滑身。頭盤2: 法國藍龍蝦配日本姑 – 龍蝦煮得啱啱好，龍蝦汁不過不失。Citrus dressings 令成碟餸lively咗。Bonus Course: Burrata Ravioli (全晚唯一夠熱

Menu of the day ☁️Roasted Octopus 🐙 CavatelliRoe Deer Porcini Crust 🦌 Strawberry clafoutis w/ gelato 🍓雖然叫既係4-course set🐷但餐廳仲包埋湯同埋送既truffle appetizer🥹😍食完飯仲送左生日cake chocolate eggs chocolate martini🍸—Services又好 staff好nice好talkative😍飲左太多酒 唔記得啲甜品咩味🥹總之就好味送既martini好易入口 一飲成個人開始想攤🦭呢次係我人生第一次食鹿肉🫣表面炸過帶出油脂香味 肉質好嫩好入味 #鹿鹿這麼可愛怎麼可以吃鹿鹿 溝埋啲朱古力紅酒汁甜甜地😍不過唔點醬就咁食係最好味呢個價位黎講質素好好😍😍—💰hkd $5xxx including 10% service charge📍 8½ Otto e Mezzo BOMBANAShop 202, 2/F, Alexandra House, 16-20 Chater Road, Central✨🍓welcome to follow m

為了慶祝女兒生日，去了這裏午餐，頭盤選了分到八爪魚及意大利雲吞。主菜分別是海膽意大利粉糰及魚。全部都好食。好有意大利風味。多謝職員 Leo 佢好專業而細心。也成曰主動幫我們拍照。因他知道我們是為女兒慶祝生曰。食物，環境及職員都達米芝連水準。特別多謝 Leo.

8 1/2 Otto E Mezzo Bombana ⭐️⭐️⭐️聽朋友講呢間係好值得去嘅3星⋯咁就去試下個lunch menu..首先個包🍞一定要加佢分！暖粒粒之餘仲外脆內軟好新鮮😋佢啲橄欖油同balsamic 食得出係靚野！唔係hea你個啲⋯（包對包后真係好緊要😛）頭盤個蘆筍雲吞⋯我覺得啲餡係可以多返少少⋯但個皮唔厚唔痴牙🙂配清湯一啲都唔「流」⋯另外八爪魚燒得好好食！佢啲意粉當然無得輸⋯自己搓自己整⋯可惜無佢地最出名嘅松露⋯兩個大盤都無令人失望⋯但我會鍾意個魚多啲⋯Btw 叫左4道菜真係飽屎荷蘭豆⋯女士可以考慮叫3道😛又可能我食左兩轉包😝 可能呢間都係傳統啲意大利菜⋯無話好wow⋯但係3星嘅水平☺️ 可以塭次試下夜晚可能會wow d!回頭：😍😍😍😍性價比：💚💚💚

幾個月前朋友介紹意大利米芝連餐廳 Octavium, 大開眼界. 後來得知原來係米芝連三星餐廳 “8 1/2 Otto e Mezzo BOMBANA” 主㕑 Umberto Bombana 開嘅, 一直都希望試下 Bombana. “甘仔” 十年一遇請食飯, 當然要揀間呢間有級數嘅餐廳俾佢埋單.進入餐廳先經過細細嘅酒吧區, 星級氣派. 用餐地方闊落, 空間感非常足夠. 半落地玻璃收採自然陽光, 格調一流!今日點咗四道菜嘅午餐, $1,080+10%. 包括頭盤, 意粉, 主菜同埋甜品. 另外加咗杯Barolo.麵包, 暖暖地, 外脆內煙韌, 出色! 脆棒棒, 好香芝士牛油味, 正!前菜: 煙三文魚. 口感Ok. 煙燻味好正喎, 慢慢係口裏面滲出嚟, 同酸酸甜甜嘅配汁好夾. 餐牌冇提到有呢件三文魚, 有驚喜, 加分.頭盤, 選擇一: Green Asparagus Consomme, Home Made Ravioli. 蘆筍清湯, 味道幾特別, 夠熱. 有4-5件意大利雲吞, 發揮正常.頭盤, 選擇二: Roasted Octopus. 試咗一舊, 八爪魚燒得幾香, 夠腍.意粉: C

Begin with a scampi tartare with honey pea and fennel, very clean and refreshing. Marinated shima with Oscietra caviar, served with a bubbly fruity champagne dressing is a luxury. The lobster aroma permeated when the dish arrived, and even richer in taste. Roasted Blue Lobster was cooked to perfection, still slightly opaque in the center. The sauce was definitely the heart and soul, with rich umami from sea urchin and lobster crustacean flavor. The earthy mushroom was a great supporting act. Bre

In the usual time , we used to think about Fine dining mostly or only at evening time. During this unusual time with the rule which restaurant only allowed to ope until 6pm.I found that Fine dining in the afternoon under the bright sunlight , actually it is totally another different experience.I had this lovely lunch experience at 8 1/2 Otto e Mezzo Bombana for my birthday treat. Walked into Bombana in the afternoon , feeling much more space and relaxing.We are being seated at this nice big sofa

首先要感激朋友的安排, 才得以在週末的中午品嚐到Chef Bombana的午餐, 如果說Octavium是相對的天馬行空和融合了不同國家的意菜風格, 那麼8 1/2就是追求傳統, 在傳統風格上力臻完美, 就像一個是創作人, 另一個是高材生一樣.沒有刻意去點它的黑/白松露, 純粹想品嚐其根本, 像是Pasta. 圖一的Cavatelli也就是貝殼粉, 外面平滑沒有坑紋, 每顆大小和Al Dente的口感相當平均, 咬下去麵芯的爽在如此細小的貝殼粉上, 顯得難能可貴. 海膽的順滑與龍蝦的爽彈, 以及兩者帶出來的鮮味, 和貝殼粉本身的小麥香, 令人吃完一啖再一啖. 另一道是Tagliatelle以簡單但充滿香草和蒜香的青醬, 再配以充滿菌香的羊肚菌製作以成, 比Cavatelli濃味得多, 同樣有趣.頭盤的八爪魚連奄尖的老婆也很滿意, 八爪魚口感外實內稔, 鮮香可口, 最重要是配料的雅枝竹, 煎的火喉剛口, 外面脆內裡夠粉, 沒有草腥味但其甘香和八爪魚鮮味出奇地合拍. 另一道頭盤是Agnolotti, 比起Ravioli細小, 內裏是蘑菇蓉餡, 浸了加入黑松露碎的法式清湯, 味道濃而不過,

好開心book到呢間米芝蓮三星嘅意大利餐廳同👨🏻慶祝食個生日Lunch🎉，疫情底下都好full Booking，要好早預約先至有位～😮‍💨不過真係好值得，因為無論服務、環境、食物同紅酒都係非常出色～👍🏻😍❤️一開頭嘅麵包已經好出色，最鍾意係個黑橄欖包，外脆內軟，配埋好香嘅橄欖油同醋一齊食，忍唔住食咗四件～🤭然後有個送嘅Welcome Appetizer，三文魚配上一啲紅菜頭，個三文魚口感好有彈性，同平時食嘅刺身好不同，非常濃郁嘅魚味，配上酸酸地嘅醬汁做開胃菜一流～👍🏻💓Appetizer揀咗兩款🍴:🌟 ℂ𝕠𝕟𝕗𝕚𝕥 𝔸𝕓𝕒𝕝𝕠𝕟𝕖 ℂ𝕒𝕣𝕡𝕒𝕔𝕔𝕚𝕠呢個油封鮑魚薄片，上面有魚子醬，配上酸酸甜甜嘅醬汁，每1塊食完後都有Aftertaste，超美味～🤤🌟 ℝ𝕠𝕒𝕤𝕥𝕖𝕕 𝕆𝕔𝕥𝕠𝕡𝕦𝕤烤八爪魚外脆內軟，配上好香嘅香草醬同埋雅支竹，非常夾～👍🏻💓然後到兩款pasta🍝：🌟 ℍ𝕠𝕞𝕖𝕞𝕒𝕕𝕖 𝕋𝕒𝕘𝕝𝕠𝕚𝕝𝕚𝕟𝕚 𝕨𝕚𝕥𝕙 𝔹𝕝𝕒𝕔𝕜 𝕋𝕣𝕦𝕗𝕗𝕝𝕖超愛黑松露嘅我望住侍應刨黑松露片嘅過程已經覺得好療癒～😍好鍾意佢呢隻homemade意粉，食落好有質感，令到啲芝士牛油汁好掛汁，配上大量嘅黑松露片，

A Michelin 3-starred restaurant, @ottoemezzobombana_hongkong tops the list of fine dining eateries in Hong Kong. With the ‘King of White Truffles’, aka @umberto_bombana as head chef, it’s no wonder that this is the only Italian restaurant outside of Italy to be awarded 3 Michelin stars. Since there is no dinner, I went for the 4-course lunch set (HKD1,080). 米芝蓮三星義大利餐！依間由“白松露之王”做主廚既“八半”相信鍾意食好野既人都一定聽過。因為冇晚市，所以我就選擇4-course既午餐set (HKD1,080)1️⃣ Salmon Sashimi with Beetroot ⭐⭐⭐2️⃣ Mushroom Agnolotti in Co

今日朋友請食飯，仲要米芝蓮級別，立即心心眼。我order左two-course lunch set，starter 系octopus，main 就Kinki fish. 服務當然無得頂，環境就不在話下. 我挺喜歡個main course，魚肉肉質好滑，而且塊魚片煎得好香口。對於是日午餐十分滿意。

Who doesn’t know 81/2 Otto e Mezzo Bombana 😊 ? The 3-Star Michelin Italian restaurant in HK! The Italian classics are made with the best ingredients and the cooking showcases their true flavours. Tonight we dined without a menu 😊 , served as per Chef’s recommendations (aka Italian omakase!). And off course, they never disappoint.

Went here to have dinner. The environment and service was good.We Ordered the set dinner. The food was yummy and I especially love the warm blue lobster and the spaghetti.