TUBER Umberto Bombana

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#pb食在尖沙咀 #pbfinedining系列🍽️ 尖沙咀K11 Musea Fine Dining🍽️@umbertobombana 有白松露之王之稱 上年食過位於中環嘅8½ Otto e Mezzo BOMBANA 一直念念不忘😋 最近有機會去佢旗下另一間Fine Dining 食物、服務絕對唔輸比Otto👍🏻 TUBER Umberto Bombana位於K11 Musea 1樓電梯旁 主打松露菜餚🤪 店內環境好寬敞 只有6張枱 裝修同樣高級、豪華😍 店員態度好nice 時不時同客人講笑 氣氛整體好歡樂🥰.Dinner主要係Degustation Menu（5-courses) 價錢$1880一位👍🏻 加Wine Pairing 價錢$880🤪 Lunch Menu相對平d 3-courses價錢$880一位 4-courses價錢$1080一位😋✨Starter✨🔹Wild Shima-Aji🐟🔹Royal Langoustine🦞🔹Abalone🐚🔹Kinki Fish🐟4款前菜中最欣賞係Royal Langoustine 小龍蝦肉質好爽口😋 其餘3款前菜食材用料都好新鮮 而且醬汁大多都用其他海鮮整成 鮮味十足👍🏻.✨Main✨🔹Artisanal Linguine🦐推介❤️ 呢道菜係佢地嘅signature dish😍 隻西班牙紅蝦同手掌一樣大 好誇張🤪 佢加左2-3隻紅蝦蝦膏去煮個意粉 味道比我想像中淡口 完全唔會覺得鹹 口感唔會好漏、好漿口😋 🔹Guinea Fowl Tortello🥟推介❤️ 佢唔係普通嘅意大利雲吞🤪 佢入面包左法國珍珠雞肉 珍珠雞被譽為最好食嘅雞😍 今次第一次食珍珠雞肉 味道比平時食開嘅雞濃郁 肉質好嫩滑👍🏻🔹“Stone Axe” Beef Tenderloin🐮🔹Baby lamb from Pyrenees🐑推介❤️ 兩款肉類都好出色👍🏻 牛柳肉質好淋、好嫩滑 配埋鵝肝食 味道更加有層次😋 另一款用左法國庇里牛斯小羔羊 仲要有3個部分 肉質、味道都完全唔同😍 最特別係佢會配埋白松露煲仔飯 估唔到係Fine Dining會有飯食🤪 佢嘅飯好乾身 白松露味超突出🥰.✨Dessert✨🔹Piedmont Hazelnut Millefoglie🍰推介❤️ 好濃Hazelnut、朱古力味 但又唔會好甜👍🏻 千層酥好酥脆 用匙羹都可以切開😋 旁邊仲有Hazelnut Gelato 味道更加香濃😍🔹Chestnut🍄推介❤️ 另加$380🤪 用松露做嘅甜品 好特別😍 店員絕冇手軟 刨左好多好多白松露😋 每一啖都食到松露嘅香味 最特別係Truffle Gelato 估唔到味道咁有趣😍🔹Petit Fours🍫佢嘅Petit Fours係一架甜品車😍 有10款選擇 包括朱古力、軟糖、曲奇、Lemon cake等😋 .整體✨ 呢間位於K11 Musea嘅Fine Dining係白松露之王Umberto Bombana 質素有一定保證🥰 相對於佢另一間米芝蓮三星嘅餐廳 呢間價錢比較平 而且氣氛比較causal🤪 食物質素、用料都好出色 好多道菜都用左白松露👍🏻 係一個好適合慶祝嘅地方❤️TUBER Umberto Bombana (尖沙咀)尖沙咀梳士巴利道18號維港文化匯K11 Musea 1樓113A號舖 繼續閱讀

由著名意大利大廚嘅旗下一間意大利餐廳，永遠都冇失望，我食咗個黑松露餐，真係好豐富，好滿足，特別係有個黑松露意大利飯，滿滿嘅黑松露再加上濃烈嘅醬汁意大利飯，層次感同味蕾都好豐富嘅感覺，仲有佢嘅紅蝦，實在太好味啦，肉質鮮嫩實淨，而且非常新鮮，仲有佢嘅特色甜品，我都好欣賞。交通非常之方便，喺地鐵站嘅上蓋，環境好特別，要經過一間餐廳，再落一層，簡直就好似世外桃源，服務非常之好，有耐心又有禮貌，而且每一道菜都好耐心咁同我講解。 繼續閱讀

環境昏暗很寬敞 要從另一家同集團C字頭的餐廳走下樓梯才能進來 一共也沒幾張檯菜式選擇很少 基本上就是只能點Tasting Menu了作為收費這個價位的餐廳 服務員專業度還是有點不達標的:1. 沒問我牛肉要幾成熟 還好端上來不是well done2. 剛開始上菜，把我跟朋友的選擇搞混上錯了，明顯是點單的時候沒記錄3. 為了品嘗white truffle，我們自帶了酒，酒開瓶serving上特別不專業幾道非白松露的菜沒什麼記憶點 就是全都是泡沫加一片片薄片松茸 不難吃也不驚艷但是來這家不就是為了白松露 幾道白松露的菜都沒得說點了Organic Egg, baby lamb 和 意大利麵主廚頻繁親自出來刨白松露這刨的量 算是此生吃過最豪橫的這香氣 也是頂級品每年白松露季 都可以來一次 值得。 繼續閱讀

Tuber Umberto Bombana九龍區高質fine dining,由米芝蓮三星意大利名廚Umberto Bombana打造嘅餐廳，水準依然拍得住Octavium同8½ Otto e Mezz0 Bombana🧡全晚最鍾意佢哋嘅招牌紅蝦意粉同埋Wild duck配黑松露飯，期待返去食佢哋冬季嘅MenuTUNA AND WHITE ASPARAGUSoscletra caviar / champagne dressingWARM KING CRABzucchini trombetta / sea urchin / fennel tomato jusLANGOUSTINEblack maitake mushroom / langoustine jusABALONE"caponata." / shellfish jusARTISANAL LINGUINE"carabinero calidad suprema" red prawn / Mazara prawn sauceVEAL AND MOREL MUSHROOM RAVIOLIveal tendon / morel mushroom jus"STONE AXE" BEEF TENDERLOINtopinambour / black truffle beef jus / donabe black truffle riceWILD DUCKbeetroot / spice duck jus / donabe black truffle ricePIEDMONT HAZELNUT MILLEFOGLIEgianduia foam / hazelnut gelatoSTRAWBERRY AND LEMONprosecco sabayon / lemon gelato / strawberry jusPETIT FOURShand-crafted chocolate📍TUBER Umberto Bombana (尖沙咀)尖沙咀梳士巴利道18號維港文化匯K11 Musea 1樓113A號舖 繼續閱讀

This Italian restaurant is located at K11 MUSEA, and from its name you will already know it is also related to the famous Michelin 3-star restaurant 8 ½ Otto e Mezzo Bombana in Central. Indeed, it is under the same legendary chef Umberto Bombana, who has opened this restaurant together with the sister restaurant Cannubi, which share the same entrance, with Tuber located on the lower floor.Walking down the steps and through the curtain is the neat dining area, with six tables set up so there are plenty of space in between. The wooden floor, lacquered wall with art drawings, and the lighting on the ceiling which reminiscent of the sun, has created a warm, relaxing, and comfortable ambience for diners. We are seated at a table facing the windows.There is only one Degustation Menu ($1,880 each), with each course having three options to choose from. I also go for the wine pairing ($780). But first we are served the Homemade Rye Sourdough with Crispy Bread. The sourdough is very good, with a crunchy crust and fluffy inside, and dipping in the fragrant extra-virgin olive oil from Sicily, we cannot help ourselves to finish the whole bread quickly.The Amuse Bouche features Pan-fried Hokkaido Stingray Cheek. On top is a creamy egg yolk sauce with plenty of Osetra caviar, while on the bottom is olive oil with Japanese daikon emulsion to balance the rich flavours. Very good in taste, the fish has a tender yet firm bite, supplemented with the umami of the caviar, harmonized in the different elements, and can easily be served as a course on its own. Wonderful.The first wine is Togni Rebaioli Marti Cuntrare Metodo Classico Rosato NV, a sparkling rose wine from Lombardy, made using the traditional method, from a native grape called Erbanno. Refreshing and versatile, it is a good complement in taste with the first course I have picked.My wife has chosen Warm King Crab in the first course. In the middle, the chef has removed the meat from the Norwegian king crab to make a salad, and put the Hokkaido red sea urchin on top, with some chives to enhance the flavours. On the two sides are the crab leg meat, wrapped in thin slices of zucchini trombetta, with a fennel tomato jus to provide freshness and sweetness.I go for Langoustine ($480 addition), which features lightly pan-fried Norwegian live langoustine. Chef Tommaso Gaudino comes to the table to shave the prized Alba white truffle on top generously, and very soon covering the whole langoustine. Underneath there is mushroom ragout, with the small mushroom pieces giving a different texture, and the langoustine jus adding flavours to the sweetness of the flesh. Very delicious.The second wine is Zeni 1870 Soave Classico Vigne Alte 2021, with a nice floral and fruity nose, good complexity of flavours from the blend of Garganega, Trebbiano and Chardonnay, with a nice hint of bitterness on the finish.For the second course my wife has chosen Poached ‘Taiyouran’ Organic Egg ($480 addition), with the Alba white truffle again shaved tableside, completely covering the poached egg underneath. The soft egg yolk, after mixing with the aromatic truffle, truffle potato emulsion, and comte cheese foam, presented a wonderful feast of flavours. A wonderful alternative of having scrambled eggs with the truffle.I picked Roasted Kinki instead. The Hokkaido kinki fillet has been perfectly pan-fried, with the skin crispy and the flesh moist and tender, served together with some tuatua clam which provided a nice contrast on the bite, with the umami complementing the channel rockfish. There are also some cima di rapa, a type of leafy vegetable, to give some nice bitterness. A smart choice of using Soave to pair in this course.The third wine is Domaine Jean Yves Devevey Rully La Chaume 2018, with the lieu-dit acquired by the domaine only in 2010, and the Bourgogne red wine has a nice earthy note which goes well with the truffle and pasta.My wife has chosen the signature Artisanal Linguine, with a huge carabinero calidad suprema red prawn, cooked medium well. The sweet taste of the prawn is memorable. The al dente linguine is accompanied with the flavourful Mazara prawn sauce, which are further enriched together with the intense flavours of the prawn essences in the head.My pick for the pasta course is Homemade Tagliolini with Alba white truffle ($480 addition). I feel bad having Chef Gaudino to come to our table in each course, but could not resist a smile when seeing the abundance of white truffle added to the pasta. With also some girolles mushroom and mushroom jus, the texture of the pasta is simply phenomenal, and this is perhaps the best pasta I have. The fourth wine is not the original one on the menu, a special arrangement on the day by the manager. The 2013 Heritage de Monlot is a St-Emilion Grand Cru, owned by the famous actress Zhao Wei. But frankly this wine is interesting only because of the fame of the owner rather than the actual quality.For the main course my wife has the Challans Duck, with the French duck breast beautifully seared,  the fat rendered in the process, leaving a crispy skin, a pink and tender flesh. On the side is beetroot, with some spiced duck jus to accompany with the meat. There is also a matsutake mushroom rice, prepared in a Japanese rice pot, using Japanese rice, to go with the main course.I have picked Baby Lamb ($480 addition), coming from Avignon in France. Chef Gaudino comes to the fourth time, to shave the Alba white truffle on the trimmed lamb loin, perfectly cooked to medium rare, with the flesh milky pink in colour. Very tender and great in taste, together with honey pea with sweet taste and poppy texture, and the cheese fondue, mushroom and lamb jus, it is another fantastic dish.The pre-dessert is Caramelized Fig. The fig is not too sweet, pleasant and well-balanced, helping also to cleanse the palate. On top is a gelato, with the chef adding the sabayon, an Italian custard sauce, using a whipper to give extra texture.The fifth wine is Umani Ronchi Maximo 2020, an Italian sweet wine made from 100% botrytised Sauvignon Blanc. Complex in aromas and taste, there is a lightness on the palate that I find it appealing to go with less rich desserts.Both of us have chosen Piedmont Hazelnut Millefoglie for dessert. The crusty layered puff has some toasted hazelnut and gianduja foam, with hazelnut cream to give a wonderful rich and sweet enjoyment. On the side is a hazelnut gelato, with vanilla sauce. The hazelnut flavours are repeatedly highlighted in the various component and reinforced in the dessert. A very nice finish.There are many choices of Petits Fours, with the manager pushing to the table a cart displaying the various hand-crafted chocolate. I pick lychee jelly, dark chocolate with whisky fillings, orange white chocolate cake, and hazelnut chocolate. Delicious and testimony to Chef Gaudino’s background as a pastry chef.Finishing with a cup of Double Espresso ($58) and Peppermint Tea ($58), the bill on the night is $7,311. Service is excellent, with the manager single-handedly serving all the tables, introducing the dishes, taking orders, serving wines, and interacting with customers. While apparently short of hands, he has done an excellent job to his best effort. But I hope it is not the norm as that is too tiring and impossible for long term. Overall, it is a great restaurant and I would not be surprised they will be getting Michelin recognition in near future. 繼續閱讀