TUBER Umberto Bombana

營業中

休息中

4.5

4.5

19 食評

味道

環境

服務

衛生

抵食

|

5403

尖沙咀

$801以上

意大利菜 Fine Dining

17

2

0

phoebe18k

等級4

494

0

#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

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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🥰

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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👍🏻

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✨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🥰

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✨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😋
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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

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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晚餐

Penny Sun

等級4

123

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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。

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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。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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atomlee_6217

等級2

17

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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。

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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 done
2. 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。

Beef tenderloin

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-12-09

用餐途徑

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人均消費

$3000 (晚餐)

推介美食

LeeMiffy

等級2

8

0

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 mushroo

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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Menu

TUNA AND WHITE ASPARAGUS
oscletra caviar / champagne dressing

WARM KING CRAB
zucchini trombetta / sea urchin / fennel tomato jus

LANGOUSTINE
black maitake mushroom / langoustine jus

ABALONE
"caponata." / shellfish jus

ARTISANAL LINGUINE
"carabinero calidad suprema" red prawn / Mazara prawn sauce

VEAL AND MOREL MUSHROOM RAVIOLI
veal tendon / morel mushroom jus

"STONE AXE" BEEF TENDERLOIN
topinambour / black truffle beef jus / donabe black truffle rice

WILD DUCK
beetroot / spice duck jus / donabe black truffle rice

PIEDMONT HAZELNUT MILLEFOGLIE
gianduia foam / hazelnut gelato

STRAWBERRY AND LEMON
prosecco sabayon / lemon gelato / strawberry jus

PETIT FOURS
hand-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

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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PeterChoy

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582

40

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

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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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-11-02

用餐途徑

堂食

人均消費

$3750 (晚餐)

gumarm

等級3

38

0

Umberto Bombana 有白松露之王之稱對松露嘅香氣食材菜式嘅配搭有獨特嘅天賦餐廳利用世界各地時令嘅菇菌類及新鮮食材設計菜單而今次我哋試嘅degustation menu嘅主角係來自日本嘅松茸烹調松茸嘅菜式其中最重要當然係保留佢獨特嘅香氣令整度菜式提升餐廳無論喺善用食材同烹調手法上都處理得好好.另外當然要提吓由Chef Roland Schuller主理被稱為全港最好食嘅紅蝦意粉來自西班牙Carabinero嘅紅蝦係calidad suprema級別就是很大隻！食嘅時候記得要連埋蝦膏係呢道菜嘅重點.嚟緊秋天就係食松露嘅季節值得再去試.👑 Degustation Menu 👑.amuse bouche 日本魔鬼魚面頰肉.WARM KING CRABzucchini trombetta / sea urchin / fennel tomato jusABALONEfresh matsutake mushroom / sweet peas / parmesan cheese主角松茸配以鮑魚同Parmesan cheese嘅foamPORCINI AGNOLOTTIfre

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Umberto Bombana 有白松露之王之稱
對松露嘅香氣食材菜式嘅配搭
有獨特嘅天賦
餐廳利用世界各地時令嘅菇菌類及新鮮食材設計菜單
而今次我哋試嘅degustation menu嘅主角
係來自日本嘅松茸
烹調松茸嘅菜式
其中最重要當然係保留佢獨特嘅香氣
令整度菜式提升
餐廳無論喺善用食材同烹調手法上都處理得好好
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另外當然要提吓由Chef Roland Schuller主理
被稱為全港最好食嘅紅蝦意粉
來自西班牙Carabinero嘅紅蝦係
calidad suprema級別
就是
很大隻！
食嘅時候記得要連埋蝦膏
係呢道菜嘅重點
.
嚟緊秋天就係食松露嘅季節
值得再去試
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👑 Degustation Menu 👑
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amuse bouche
日本魔鬼魚面頰肉
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WARM KING CRAB
zucchini trombetta / sea urchin / fennel tomato jus

ABALONE
fresh matsutake mushroom / sweet peas / parmesan cheese
主角松茸配以鮑魚同
Parmesan cheese嘅foam

PORCINI AGNOLOTTI
fresh porcini / parmesan cheese / mushroom jus
Pasta我仲試埋牛肝菌意大利雲吞

CHALLANS DUCK
beetroot / spice duck jus / donabe matsutake mushroom rice
Medium rare 野鴨肉味香濃

pre dessert
無花果Zabaglione 混合住酒香同蛋香
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PEACH AND TONKA BEAN
marinated peach / tonka bean parfait / peach sorbet / yuzu gel

PETIT FOURS
hand-crafted chocolate

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-10-20

用餐途徑

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人均消費

$2000 (晚餐)

lehh.sir

等級3

54

0

廢話少講/米芝蓮3星廚師主理/晚餐只有一個menu/5個course全部二揀一/再加petit fours/用咗好多新鮮日本🇯🇵食材嘅意大利🇮🇹餐廳✨DEGUSTATION MENU - $1,880/人🥖宜家sourdough基本上係梗局/但要提嘅係點麵包嘅橄欖油同醋/非常之香/醋帶有微微酒味/入口淡淡咁散出嚟又唔會太搶🐠amuse bouche係嚟自日本「魔鬼魚」面珠墩/白露筍整嘅foam真係提升咗成件事/入口好鮮甜 🦀WARM KING CRABzucchini trombetta/ sea urchin/ fennel tomato jus第一道菜就已經大啖肉/鮮味十足/最正係冇殼/雖然講到明係warm/同埋呢個好肯定係大部份亞洲人嘅習慣或者習性問題/係好味嘅/只係個溫度有啲奇怪感/似係屋企留餸攤凍咗咁嘅溫度咁✨LANGOUSTINEblack maitake mushroom / langoustine juslangoustine juice真係超正/海鼇蝦配椰菜同菇/個人略嫌個菇味比較搶咗focus🦐ARISANAL LINGUINE"carabinero calida

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廢話少講/米芝蓮3星廚師主理/晚餐只有一個menu/5個course全部二揀一/再加petit fours/用咗好多新鮮日本🇯🇵食材嘅意大利🇮🇹餐廳

✨DEGUSTATION MENU - $1,880/人

🥖宜家sourdough基本上係梗局/但要提嘅係點麵包嘅橄欖油同醋/非常之香/醋帶有微微酒味/入口淡淡咁散出嚟又唔會太搶

🐠amuse bouche係嚟自日本「魔鬼魚」面珠墩/白露筍整嘅foam真係提升咗成件事/入口好鮮甜

🦀WARM KING CRAB
zucchini trombetta/ sea urchin/ fennel tomato jus
第一道菜就已經大啖肉/鮮味十足/最正係冇殼/雖然講到明係warm/同埋呢個好肯定係大部份亞洲人嘅習慣或者習性問題/係好味嘅/只係個溫度有啲奇怪感/似係屋企留餸攤凍咗咁嘅溫度咁

✨LANGOUSTINE
black maitake mushroom / langoustine jus
langoustine juice真係超正/海鼇蝦配椰菜同菇/個人略嫌個菇味比較搶咗focus

🦐ARISANAL LINGUINE
"carabinero calidad suprema" red prawn / Mazara prawn sauce
嚟自西班牙嘅大蝦手工扁意粉/亦都係本次嚟嘅目的/真係好食又好打卡able/湯汁充滿甜味同鮮味/蝦膏爆晒出嚟亦都好正/視覺味覺一流

🍚WHITE MAITAKE MUSHROOM RICE
用咗山形米/加埋啲白舞茸菇/離遠已經聞到好香/好在有得添飯🤩

🦆CHALLANS DUCK
beetroot / spice duck jus / donabe matsutake mushroom rice
medium rare鴨肉/個皮先係重點/一邊脆一邊淋非常之正/而beetroot認真地可以寫包單/係眾多finedining入面數一數二易入口嘅

✨ZABAIONE
pre-dessert係無花果沙巴翁/都真係第一次食熱嘅無花果/香醇得嚟/亦都係國際慣例主菜之後清一清

🍑PEACH AND TONKA BEAN
marinated peach / tonka bean parfait / peach sorbet / yuzu gel
呢個parfait創意唔錯/擺盤亦都好靚/yuzu gel好清新提昇咗層次

🍫PETIT FOURS
成㗎車隊埋嚟畀你任揀/真係樣樣都好吸引湯/推薦嘅係whisky chocolate同埋唔記得名嘅cookies

❌唯一挑剔嘅位係水漬/餐具上面有/同埋天花冷氣出風位周邊都有明顯污痕
不過整體嚟講/喺香港摘星指日可待🔥

🌟提提你
1️⃣可能少人嘅關係/感覺上冷氣比較大/記得帶定摟喇
2️⃣餐廳主要係以松露/菇菌類入饌/咩gas味嗰啲全部可以出翻去
3️⃣外國人煮意粉嘅al dente/食唔慣可以嘗試提出/不過我諗意大利人睬你都傻/但都並唔係代表意粉未熟甚至係小人地畀生嘢你食/隔離枱投訴意粉未熟好硬食唔到/真係黑人問號❓
4️⃣蝦頭啲膏真係唔好嘥/擺落個碗度撈埋啲意粉真係一流

推薦猩：🦧🦧🦧🦧🦧
環境舒適度：🍴🍴🍴🍴

🥢TUBER Umberto Bombana
🇭🇰尖沙咀梳士巴利道18號K11 MUSEA 1樓113A號舖

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2023-09-30

用餐途徑

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人均消費

$2200 (晚餐)

推介美食

Foodcommend

等級4

147

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而家仲未算好多人book，一入餐廳以為得好少枱，原來佢仲有落一層。"STONE AKE" BEEF🥩🌟🌟🌟🌟🌟堅係入口即溶😆Truffle 煲仔飯🌟🌟🌟🌟飯好軟熟！Morel Mushroom Raviolo🌟🌟🌟🌟Artisanal Linguine🌟🌟🌟意粉比較硬身🍝但有tuna akami❤️Marinated Oyster 🦪🌟🌟🌟🌟有驚喜！成個set整體來講都幾唔錯！

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而家仲未算好多人book，一入餐廳以為得好少枱，原來佢仲有落一層。

"STONE AKE" BEEF🥩🌟🌟🌟🌟🌟堅係入口即溶😆

Truffle 煲仔飯🌟🌟🌟🌟飯好軟熟！

Morel Mushroom Raviolo🌟🌟🌟🌟

Artisanal Linguine🌟🌟🌟意粉比較硬身🍝但有tuna akami❤️

Marinated Oyster 🦪🌟🌟🌟🌟有驚喜！成個set整體來講都幾唔錯！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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mickhl

等級4

334

0

$1,880 p.p. - 5 course Dégustation Menu TUBER 喺Umberto Bombana 喺九龍區開設嘅第一間餐廳好耐冇食後感係一定會再嚟食嘅fine-dining🤗 大致上對每道菜式都非常滿意🤭 一開頭嘅amuse-bouche同麵包其中一款係肉質彈牙嘅魔鬼魚面頰淋咗shallot olive oil 幾香口🤤 sourdough鬆軟不過一開頭唔好似我食咁多😂 如果唔係之後會好飽食唔落其他嘢😛 頭盤鮑魚口感軟腍😳 調味加入咗鮑魚干醬同Comté cheese泡泡不得不提個底充滿umami嘅海鮮汁😙 主菜當然唔少得Bombana嘅招牌紅蝦🦐 每碟紅蝦都200g重 7吋長鮮味非常🤤 另一主食鴨肉煮到半熟樣靚入口gamey 塊皮因為caramelised咗唔脆口反而係黏口😲 甜品都好好食🥺 尤其係HAZELNUT MILLEFOGLIE😚 面頭仲有烤到脆口嘅榛子粒配滑口hazelnut味重嘅gelato👌🏼 最後成車artisanal chocolate推過嚟任揀都好震撼😍 不過太飽已經食唔落😂

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$1,880 p.p. - 5 course Dégustation Menu

TUBER 喺Umberto Bombana 喺九龍區開設嘅第一間餐廳
好耐冇食後感係一定會再嚟食嘅fine-dining🤗
大致上對每道菜式都非常滿意🤭

一開頭嘅amuse-bouche同麵包
其中一款係肉質彈牙嘅魔鬼魚面頰淋咗shallot olive oil 幾香口🤤

sourdough鬆軟不過一開頭唔好似我食咁多😂 如果唔係之後會好飽食唔落其他嘢😛

頭盤鮑魚口感軟腍😳 調味加入咗鮑魚干醬同Comté cheese泡泡不得不提個底充滿umami嘅海鮮汁😙

主菜當然唔少得Bombana嘅招牌紅蝦🦐 每碟紅蝦都200g重 7吋長鮮味非常🤤

另一主食鴨肉煮到半熟樣靚入口gamey 塊皮因為caramelised咗唔脆口反而係黏口😲

甜品都好好食🥺
尤其係HAZELNUT MILLEFOGLIE😚 面頭仲有烤到脆口嘅榛子粒配滑口hazelnut味重嘅gelato👌🏼

最後成車artisanal chocolate推過嚟任揀都好震撼😍 不過太飽已經食唔落😂

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Tummysready

等級4

533

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.[🇭🇰香港- 尖沙咀].初訪 - 道道菜式都超高質嘅Fine-dining❣️五道菜Degustation Menu由頭盤到甜品, 樣樣有驚喜又好味推介以下菜式:Appetizers: 鮮味十足嘅King Crab配海膽2nd course: Langoustine Pasta: 7吋長 200g重嘅紅蝦Linguine Main: 慢煮再燒嘅Wild Duck配黑松露飯 (💡怕騷味嘅朋友就唔好叫啦)Dessert: Hazelnut Millefogile .🔻🍽 TUBER Umberto Bombana📌 地址: 尖沙咀梳士巴利道18號K11 MUSEA 1樓113A號舖.#tummysreadyattsimshatsui #tummysreadyforitalian #tummysreadyforwestern #tummysreadyforpasta

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.
[🇭🇰香港- 尖沙咀]
.
初訪 - 道道菜式都超高質嘅Fine-dining❣️
五道菜Degustation Menu由頭盤到甜品, 樣樣有驚喜又好味
推介以下菜式:
Appetizers: 鮮味十足嘅King Crab配海膽
2nd course: Langoustine
Pasta: 7吋長 200g重嘅紅蝦Linguine
Main: 慢煮再燒嘅Wild Duck配黑松露飯 (💡怕騷味嘅朋友就唔好叫啦)
Dessert: Hazelnut Millefogile
.
🔻
🍽 TUBER Umberto Bombana
📌 地址: 尖沙咀梳士巴利道18號K11 MUSEA 1樓113A號舖
.
#tummysreadyattsimshatsui #tummysreadyforitalian #tummysreadyforwestern #tummysreadyforpasta

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Jayatlife

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323

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🍴TUBER Umberto Bombana @ 尖沙咀🍴 🔴 Dequstation Menu @$1,880/ 人由前菜到甜品都有幾款俾大家慢慢揀🤌 我今次揀左 - Warm King Crab - Brittany Blue Lobster- Homemade Tagliolini +$600 狂灑白松露- "Stone Axe" Beef Tenderloin- Hazelnut Millefolie - +左半枝Campagne 成個set dinner 有魔鬼魚嘅面珠燈同埋個KING CRAB同海膽好鮮呀痴線♥♥♥個Beef Tenderloin係MEDIUM RARE 大概3-4成熟，WAITER話更加能夠帶出佢既味道，所以唔會整到好熟。我哋既意粉仲加咗$600 狂灑白松露😍😍 因為我本身好鍾意食Truffle既，仲覺得成個意粉都提升左好開心🫶 服務好好(當然呢個價錢，服務唔好既話好似倒米咁，ＷAITER都好詳盡咁同我地講解每一道菜)臨食完既時候，見到一個白頭髮既男人好似巡鋪咁行黎行去，朋友同我講先知原來就係Unberto Bombana本人，估唔

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🍴TUBER Umberto Bombana @ 尖沙咀🍴

🔴 Dequstation Menu @$1,880/ 人

由前菜到甜品都有幾款俾大家慢慢揀🤌

我今次揀左
- Warm King Crab
- Brittany Blue Lobster
- Homemade Tagliolini +$600 狂灑白松露
- "Stone Axe" Beef Tenderloin
- Hazelnut Millefolie
- +左半枝Campagne

成個set dinner
有魔鬼魚嘅面珠燈

同埋個KING CRAB同海膽好鮮呀痴線♥♥♥

個Beef Tenderloin係MEDIUM RARE 大概3-4成熟，WAITER話更加能夠帶出佢既味道，所以唔會整到好熟。

我哋既意粉仲加咗$600 狂灑白松露😍😍
因為我本身好鍾意食Truffle既，仲覺得成個意粉都提升左好開心🫶

服務好好(當然呢個價錢，服務唔好既話好似倒米咁，ＷAITER都好詳盡咁同我地講解每一道菜)

臨食完既時候，見到一個白頭髮既男人好似巡鋪咁行黎行去，朋友同我講先知原來就係Unberto Bombana本人，估唔到食餐飯都見到真人🤣🤣🤣🤣🤣🤣🤣
埋單我地三個人食左8千幾蚊。好食既都值得不過都係食完一次之後未必會回訪，因為太貴了😂

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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229

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兩年前, 初試米芝蓮一星餐廳 Octavium, 一戰難忘, 幾個月後再戰同系三星 8½ Otto e Mezzo Bombana, 又係大開眼界.📖 集團近期喺尖沙咀 K11 Musea 開咗兩間意大利餐廳 “Tuber Umberto Bombana”, “Cannubi Enoteca Cucina”, 同埋扒房 “Kilo Steakhouse”, 將中環嘅 Octavium, Venedia 同埋 Rex 複製到尖沙咀.🥰 今晚江湖飯局, 試爆 “Tuber Umberto Bombana”. Tuber 和 Cannubi 共用餐廳入口, 經過 Cannubi, 再沿樓梯落一層, 就嚟到 Tuber. 今晚點咗 Degustation Menu, $1880, 加 Italian Wine Pairing, $780. Tuber 意思係 Truffle, 餐廳主攻松露, 部份菜式配白松露再加 $600!🥐 麵包. 暖暖地, 橄欖油同黑醋非常優質.🤗 Canape. 白蝦魚子撻, 味道清新濃郁. 芝士泡芙配火腿, 出色!🐟 Amuse Bouche: 魔鬼魚面頰. 食到一

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兩年前, 初試米芝蓮一星餐廳 Octavium, 一戰難忘, 幾個月後再戰同系三星 8½ Otto e Mezzo Bombana, 又係大開眼界.

📖 集團近期喺尖沙咀 K11 Musea 開咗兩間意大利餐廳 “Tuber Umberto Bombana”, “Cannubi Enoteca Cucina”, 同埋扒房 “Kilo Steakhouse”, 將中環嘅 Octavium, Venedia 同埋 Rex 複製到尖沙咀.

🥰 今晚江湖飯局, 試爆 “Tuber Umberto Bombana”. Tuber 和 Cannubi 共用餐廳入口, 經過 Cannubi, 再沿樓梯落一層, 就嚟到 Tuber. 今晚點咗 Degustation Menu, $1880, 加 Italian Wine Pairing, $780. Tuber 意思係 Truffle, 餐廳主攻松露, 部份菜式配白松露再加 $600!

🥐 麵包. 暖暖地, 橄欖油同黑醋非常優質.

🤗 Canape. 白蝦魚子撻, 味道清新濃郁. 芝士泡芙配火腿, 出色!

🐟 Amuse Bouche: 魔鬼魚面頰. 食到一絲絲嘅魔鬼魚肉, 有趣.

Amuse Bouche: 魔鬼魚面頰

🍳 Confit Taiyouran Organic Egg. 白松露係主角, 香味撲鼻, 溫泉蛋就正常發揮.

Confit Taiyouran Organic Egg

Confit Taiyouran Organic Egg

🐚 Abalone. 夠腍, 略嫌冇咗嚼口, 配汁不俗.

🦐 Artisanal Linguine, 紅蝦意粉. 紅蝦一隻手掌咁長, 肉質嫩滑, 蝦頭膏非常豐富, 味道濃郁, 膠口, 撈意粉食一流!

Artisanal Linguine

🕊 Pigeon from Bresse. 乳鴿肉質粉嫩, 鴿腿釀咗肝醬, 皮香味濃, 十個讚!

Pigeon from Bresse

🍙 … 配煲仔飯. 飯聞落幾香, 食就冇乜味, 靠乳鴿個汁.

Donabe Matsutake Rice

Donabe Matsutake Rice

🍑 無花果. 酥皮底, 添上金箔, 賣相一流.

🥧 Hazelnut Millefolie. 榛子醬配薄脆同埋餅底, 非常好食.

Hazelnut Millefolie

🍪 Petits Fours. 已經好飽, 食唔落.

☕️ 咖啡. 幾香咖啡味喎.

🥰 總結: 服務到位, 環境Ok. 論食物, 份量超飽, 水準之上, 但體驗未算 “震撼”. 配酒幾抵玩, 款式多, 質素不俗. 今晚彩蛋係見到星廚 Bombana 真身.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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h0410232

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Bombana將他的意大利菜王國擴展到九龍, 由老朋友Chef Roland及長期戰友Chef Keith作拍檔, 在K11 Musea開了Tuber及Cannubi兩家意大利餐廳, 當中對Tuber更有興趣, 最主要是菜式更為Descent, 而且有Bombana最擅長的松露. 老婆和她好友慶生, 試新美食, 可不快哉!紅蝦Linguine是原隻上, 而非姊妹餐廳Venedia般切件, 外表更為吸引, 味道就係是Chef Keith之前主理的Giacomo般, 醬汁的蝦膏和蕃茄味道平均, 紅蝦微微灸烤, 帶些焦香. 另一道經典之作是黑松露tagliolini, 只要見到侍應或者廚師在你面前, 將黑松露一塊一塊地片在tagliolini上, 這是錢的呼吸, 奢華度十足, 味道上大家可能集中在表面的塊塊黑松露上, 但靈魂其實是巴馬臣芝士和松露醬的結合, Chef Roland和Chef Keith的處理相當出色. 和牛面頰肉Fettuccine雖然沒有前兩道的Luxurious, 作為Pasta的菜式Fettuccine的難度甚高, 因券又寬又厚, 要令口感Al Dente更困難, 掛汁

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Bombana將他的意大利菜王國擴展到九龍, 由老朋友Chef Roland及長期戰友Chef Keith作拍檔, 在K11 Musea開了Tuber及Cannubi兩家意大利餐廳, 當中對Tuber更有興趣, 最主要是菜式更為Descent, 而且有Bombana最擅長的松露. 老婆和她好友慶生, 試新美食, 可不快哉!

紅蝦Linguine是原隻上, 而非姊妹餐廳Venedia般切件, 外表更為吸引, 味道就係是Chef Keith之前主理的Giacomo般, 醬汁的蝦膏和蕃茄味道平均, 紅蝦微微灸烤, 帶些焦香. 另一道經典之作是黑松露tagliolini, 只要見到侍應或者廚師在你面前, 將黑松露一塊一塊地片在tagliolini上, 這是錢的呼吸, 奢華度十足, 味道上大家可能集中在表面的塊塊黑松露上, 但靈魂其實是巴馬臣芝士和松露醬的結合, Chef Roland和Chef Keith的處理相當出色. 和牛面頰肉Fettuccine雖然沒有前兩道的Luxurious, 作為Pasta的菜式Fettuccine的難度甚高, 因券又寬又厚, 要令口感Al Dente更困難, 掛汁能力更強, 和牛肉醬夠香之餘, 脂粒也令其更有油香, 令意粉更滑.

其他菜式的處理, 如羊架及鱸魚, 也沒有甚麼問題. 要大改善的地方, 反而是餐廳的運作, 特別是侍應的服務態度. 上餐節奏控制相當不平均, 例如完成主菜後要等待差不多四十五分鐘才上甜品, 但前菜和主菜之間的上餐節奏相當緊湊, 不明白當中的時間控制. 侍應態度相當不Attentive, 在介紹菜式時連搬字過紙也不太能做到, 更甚是當太太想跟進甜品上餐的進度時, 負責侍應的那一句”這裏不是中餐廳”, 這句相當令人火大, 彷彿將廚房的運作問題當作是她Preception的問題. 菜式再好食, 這樣的服務會令Chef的用心和努力大打折扣.

Tuber is the new project of Chef Bombana. Operated by Chef Keith and Chef Roland, the dishes, especially the pasta, are very fine in quality. However, her operation is not matched with the quality of the cuisine. My wife needed to wait for 45 minutes for the dessert after finishing the main. The waiters were not attentive and knowledge at all. They said the restaurant was not a casual restaurant when my wife asked for the dessert. Disastrous service is damaging the reputation of the restaurant.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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hungryfoodbb

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WEST ⇦ 西 feature: @tuber_umberto_bombana ‘s latest restaurant by Octavo Group @umbertobombana and helmed by resident chef @schullerroland and executive chef @keith.yam.10 Price: $2000+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: incredible ambience, great service, spacious restaurant located at K11 Musea - will be back for more! 5 courses for dinner - pro tip: order both dishes for parties more than one! DISHES: 🦐red prawn linguine - a classic by

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WEST ⇦ 西 feature: @tuber_umberto_bombana ‘s latest restaurant by Octavo Group @umbertobombana and helmed by resident chef @schullerroland and executive chef @keith.yam.10

Price: $2000+pp
Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳
Recommend: 💖💖💖💖
Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️
(Ratings out of 5)

OVERALL: incredible ambience, great service, spacious restaurant located at K11 Musea - will be back for more! 5 courses for dinner - pro tip: order both dishes for parties more than one!

DISHES:
🦐red prawn linguine - a classic by bombana, cant go wrong here, oversized spanish red prawn with al dente linguine

🍝homemade taglioloni - add on option to menu for 400$, worth the splurge as the portion was massive

🦆pigeon - from bresse, highlight of the dish is that it comes with donabe porcini rice

🍄porcini ravioli - whats italian without ravioli?! filled with fresh porcini mushroom and mushroom juice

🍰hazelnut millefoglie - elevated version of a ferrero rocher w/ hazelnut gelato, too good!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$2000 (晚餐)

jacquelinewong0205

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終於可以係尖沙咀食到3星主廚bombana嘅餐廳🥳 係K11 musea泊車好方便😂九龍又多間高質意大利餐廳👍🏼樓上係姊妹店cannubi🥰tuber主要食truffle，裝修帶啲復古風，啲碟都好靚，景都靚，食得幾開心。環境同味道幾好，truffle非常新鮮我個人其實唔係話特別鐘意食truffle,幾道菜啲味對我黎講好似都差唔多咁，因為都是truffle。😂依然覺得紅蝦意粉係必食🤣 九龍人可以一試。

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終於可以係尖沙咀食到3星主廚bombana嘅餐廳🥳 係K11 musea泊車好方便😂九龍又多間高質意大利餐廳👍🏼樓上係姊妹店cannubi🥰tuber主要食truffle，裝修帶啲復古風，啲碟都好靚，景都靚，食得幾開心。環境同味道幾好，truffle非常新鮮

我個人其實唔係話特別鐘意食truffle,幾道菜啲味對我黎講好似都差唔多咁，因為都是truffle。😂依然覺得紅蝦意粉係必食🤣 九龍人可以一試。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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