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2015-10-28
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I went to Bombana HK twice, not really satisfy with their quality.Understandably, HK branch is much more busier, which implies the quality of food will be served unstably. I reckon Chef Bombana wanna meet some targets instead of providing a fine Italian.But then, I could not resist from reviewing the newly opened Macau branch. It's truly great for a fine Italian. Really a different world.Bombana Macau housed in Ritz-Carlton Hotel, a part of Galaxy complex where branded boutiques are around. Comp
Understandably, HK branch is much more busier, which implies the quality of food will be served unstably. I reckon Chef Bombana wanna meet some targets instead of providing a fine Italian.
But then, I could not resist from reviewing the newly opened Macau branch. It's truly great for a fine Italian. Really a different world.
Bombana Macau housed in Ritz-Carlton Hotel, a part of Galaxy complex where branded boutiques are around.
Compare to HK, Macau gives me a more relaxed vibe. High ceiling, spacious and elegance, tables are placed without squeezed. It’s all about style & manner.
The decor was about glass, various shapes of handmade vases from Italy were displayed beyond the island bar.
A basket of assorted breads was served not long after we've ordered.It was hot by the time I had my first bite.
I love the tomato focaccia most. Tender texture with a strong olive & herb flavors.
Different from HK, Macau's signature artisanal pasta are Ravioli and Napolitan Ragu Pappardelle. Honestly, it’s difficult not to approach their fresh homemade pasta, we decided to go for:
Burrata Cheese Ravioli
Pasta enveloped a creamy filling of melted mozzarella and cream cheese. So light in taste but yet too rich.
Its pasta dough is thin, silky and freshly made.
'Special of the day' of the restaurant came next - Mushroom Risotto.This was one of my favorites for the night.
Smell and taste so good. Cooked in a broth to a creamy consistency.
A buttery texture yet slightly al dente and had it served well with the short-grain white rice.
A little strong from my expectation, but I rather like this more. In love with it!
Moved onto the next Short Rib & Beef Tenderloin. Whipped potato aside. Beef came with red wine & plum sauce. This was impeccable. We had both cooked in medium rare and the grill tenderloin is an al dente.
The slow cooked short rib was gracefully cut apart with ease and juicy a way round in my cavity.
Finally, an OMG surprise!
The manager personally wrapped up the night with a Venice dessert call Sgroppino for us.
The receipt is from his grandma. It garnish with Lemon sorbet + Vodka + Prosecco.
Taste really like an ice-cream. Texture was very smooth which added a hint of sourness and freshness. It was sweet and impressive, haven't taste it before. Awesome experience!
Petite fourSince it was a fine dining, it was inevitable to avoid sweets and biscuits for an end. This was not as memorable as the Sgroppino.
"The executive chef of Bombana HK has being handed the reins in Macau", said the manager, "the menu might not be the same with HK, but the taste do."
To me, absolutely a different world.
I can feel the heart of the chef right here in Macau.
Would come again, again and again.
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