8 1/2 Otto e Mezzo BOMBANA, an upscale Michelin-starred restaurant and bar from Hong Kong is one of Shanghai’s most famous Italian fine dining restaurants. Founded by chef Umberto Bombana and helmed by the executive chef Riccardo La Perna,8 1/2 Otto e Mezzo BOMBANA offers authentic Italian cuisine strongly influenced by a Sicilian background and culinary influence to the menu.
Last Visit: May.10.2015 (Brunch)
Address: 6F, Mission Building, 169 Yuanmingyuan Lu (圆明园路169号协进大楼6楼)
Hours: Mon-Sat 6pm-12am; Sun 11:30am-3pm, 6pm-12am; Bar: 4pm-12am
Price: CNY 800+
Came back for: Pasta, Tiramisu
8 1/2 Otto e Mezzo BOMBANA housed in the heritage Mission Building on Yuanmingyuan Road on the bund, whereas a lot of fine restaurants and boutiques locates.
I have been here a lot of times before, as well as the 3-Michenlin-starred restaurant in Hong Kong. I loved the ambiance and decor of the Shanghai branch much better, modern, elegant with a stunning view.
The restaurant opens for dinner daily, and brunch on every Sunday.Both a la carte menu and the degustation menu are served during dinner, the degustation menu is priced at CNY1288+10% which covers 6 signature dishes.
A 4-course set menu at RMB 458+10% including coffee or tea is served during brunch, kids menu also available at RMB 138+10%. For the 8 ½ Sunday Brunch, Chef Riccardo la Perna and his team are launching a “Regional Brunch”, where they will create a new menu with a local theme every 5-6 weeks! (Free for kids under 6) The full A la carte selection is also available.
We were more impressive with the a la carte dishes thus both picked from a la carte.
Started with some freshly-baked artisanal breads, served with olive oil and balsamic vinegar.
The scampi carpaccio was a very impressive and refreshing antipasti, it was served with Italian calvisius caviar, lime and honey citronette, diced seasonal vegetables and fresh herbs. The scampi itself was tender, creamy and naturally sweet. The caviar added some luxurious to the entire dish.
We also picked a hot appetizer, the pan seared foie gras with field salad, hazelnut emulsion, truffle & cauliflower puree, port wine sauce. The foie gras was rich and high in flavor, the sweet hazelnut, sour cherry, and savery puree nicely enhanced a balanced between the ‘fat’ foie gras.
While eating at 8 1/2, the in-house-made pasta is certainly something you shouldn’t miss out. We tried the spaghetti gentile with North sea crab, and fettuccine with blur lobster. Both pasta were cooked al dante, the seafood inside were fresh and umami. The former one has more vegetables inside, which was more refreshing, while the later one was higher in flavor. But anyway, probably the best pasta in town.
Before stepping into the dessert section, we were served with the pre-dessert, almond foam with mulberry. The almond foam was airly and has a deep but refreshing flavor.
The classic mille feuille was a very lovely one – the layers was crispy, the vanilla cream was creamy and wonderfully paired with the layers and berries. While we found the layers was a bit hard, thus it was hard to cut it clearly. The most impressive mille feuille i have had so far is still from Pierre Hong Kong. But we still enjoyed it a lot.
Leave the best to the last. Finally comes my all-time favorite tiramisu, it was pricy but definitely worth. The coffee panna cotta was silky and high in flavor, it wonderfully paired with the mascarpone cheese and ice-cream and some crispy chocolate puffs to lifted up the texture. A MUST!
8 1/2 Otto e Mezzo Bombana is probably the best Italian fine dining restaurant in town. All the dishes we tried, include previous visits, were consistently good through the menu. The service was no doubt good as well. A sure thing I will be back.