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2-min walk from Exit J, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
21334903
Opening Hours
Today
12:00 - 00:00
Mon - Sun
12:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
Had some friends visiting so we came to the famous 3 Michelin chef Bombana for Italian food! The starter we were offered sour dough bread with an aged vinegar, the bread was warm, soft in the inside and crunchy on the outside, it was very nice indeed.We ordered a roasted octopus, it was done very soft and tender and paired nicely with a citrus dressing. Then we had a burrata cheese on tomatoes, the cheese was creamy and balanced well with the tomatoes. We also ordered the beef tartare, it had a generous amount of caviar, great creamy texture and great balanced flavours.For pastas, the squid ink pasta was very well seasoned and very flavourful! One of the best I’ve had in town. The other two pastas were ok but not amazing. One thing to mention is the portion is not very big. We ordered a three yellow chicken, this might not be their signature dish, to me it was quite disappointing, not only it was bland and not so juicy, which is not what you expect in three yellow chicken. Definitely had better ones at other restaurants. Overall we really enjoyed the starters and pastas. But for the price we paid, I think there are better options.
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今晚去試下K11 Musea間新開意大利菜。意大利菜不嬲係我西餐中嘅大愛，Rosewood間Bluhouse更係我最近一年嘅飯堂之一。既然今晚試新嘢，於是一行四人，三大一細諗住開開心心去試新嘢。坐低點左兩個Set Dinner，揀左佢地招牌菜紅蝦Linguine，加600蚊轉個羊肩，再另外加個Cold Cut同Burrata。頭盤無驚喜都算喇，最大鑊嘅係個紅蝦Linguine居然係腥嘅！！大佬，你招牌菜黎喎，隻蝦腥嘅你都攞出來俾客食嘅？！另外一份pasta係雞脾菇寬面，唔係我話衰佢㗎，呢個名係佢個waiter點菜嘅時候講嘅。等左20分鐘之後份羊肩上檯，一出黎全熟嘅！我心諗PK啦呢鑊！好彩都算淋，目測應該係低溫慢煮之後再入焗爐，點知又焗得唔夠香，嘥時間嘥心機！但係最大鑊嘅都係d服務，咁樣收費嘅「高級餐廳」，由個captain/經理到個waiter都一直處於嘻笑玩樂狀態，只要唔係落緊單，就開始自己傾計。甚至兩個同事大聲咁話「果個男人要Brandy，條女要whisky」，就算果個客唔識聽廣東話，你當其他人都唔識㗎。大佬呀，「高級餐廳」黎㗎，識唔識咩叫service呀？！1000蚊per head嘅水平食出花園餐廳咁嘅格局！今時今日嘅香港餐飲業，仲有人願意俾咁嘅價錢黎捧場食飯，唔該你俾返應有嘅餐飲質數同服務水平人地丫。如果唔係就唔好怨話成日無生意喇，有d餐廳真係幫唔落。
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行開K11, lunch 時間,想食餐好嘅,就腳,唔太貴, 一個兩度菜嘅lunch$398, 3度菜就$498. 算物有所值啦☺️知客好友善, 坐低先叫咗枝水飲吓,睇吓酒單等人. 有供應by glass, half bottle👍我哋叫咗煎帶子做頭盤, 一客牛肉牛肝菌麵,我就加咗$320食紅蝦linguine😜主菜點咗一客Cod同西班牙黑毛豬.一如既往,每樣食材都好新鮮,煮功一樣咁好. 點咗一杯house red wine配黑毛豬,都ok.最後埋單,每人約$840. 係物有所值嘅👍
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A perfect Italian-Spanish restaurant and was blown away by the incredible flavors and presentation of the dishes. The fassone tartare and oscietra caviar appetizer was a perfect start to the meal. The signature Linguine "Gentile" with carabinero red prawn and confit tomatoes was a standout pasta dish. The Te Mana rack of lamb with aubergine chutney and anchovy gremolata was cooked to perfection and absolutely delicious. To finish off the meal, the tiramisu dessert was the perfect sweet ending. Overall, I highly recommend this restaurant for anyone looking for a dining experience that is both visually stunning and delicious.
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4.7/5🌟🤤西班牙紅蝦意粉一試難忘 每道菜式都超水準 合理價錢 值得即刻book枱試 名廚Bombana 首次衝出港島 ，進軍九龍區 ，超水準之作，令人一試難忙💯熱辣辣麵包招呼客人 ，個個都食唔停 refill左兩次😆🍽️ Must-ordered items :🌟🌟🌟 LINGUINE "GENTILE" • Carabinero red prawns, tomato confit • 呢道意粉毫無疑問係必點 （$580一碟 portion比較細 ）但係試過之後你會覺得絕對值得 👍🏻• waiters千叮萬囑 ：一定要搣開蝦頭❕蝦頭汁同意粉醬汁撈埋一齊食 🤩🤩 勁香濃勁好食 100%推薦大家一定一定要去食🌟🌟🌟 Fassone Tartare and Oscietra Caviar• 生牛肉配魚子醬，真係冇得輸• so fresh , complicated taste but perfectly balanced 🥹🌟🌟🌟Tiramisu• 本身食到勁飽 嗌甜品都係為左試下 點知甜品一樣超晒班 唔會太甜太膩 就算食到好飽都停唔到係咁食 清晒啲甜品🍮✍🏻 Rating: 9.4/10💳 Price: HKD800-1000 per head (dinner price)
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