57
20
2
港鐵中環站 F 出口, 步行約1分鐘 繼續閱讀
電話號碼
25378859
開飯介紹
餐廳設計充滿時尚感,大蝦手工義大利麵及寬扁麵是必試菜式。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2011), 米芝蓮三星餐廳 (2012-2017), 亞洲50最佳餐廳 (2017)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00-14:30
19:00-22:30
星期一至六
12:00-14:30
19:00-22:30
星期日
全日休息
付款方式
Visa Master 現金
座位數目
100
食評 (84)
等級6 2017-03-23
10798 瀏覽
After hanging out with family and friends for much of the festive holiday, I decided to take things a little slowly today. A late lunch just between the three of us was what I had in mind. I was trying hard to decide between Uncle Robuchon and chef Bombana but once I heard about L'Atelier de Joël Robuchon's children policy, it was pretty clear that 8 1/2 Otto e Mezzo Bombana would be the one we would be visiting this afternoon.The good thing about chef Bombana's festive menu is that everything from starter to dessert is a simple choice between two selections. I think I can handle that.Lunch started off brightly with the first starter of the afternoon, crispy langoustine. This tasted a little like our famous Chinese dish, salted egg yolk prawn (黃金蝦) with the sweet little langoustine tightly coated with something like salty egg yolk on the outside. The citrus anchovy dressing was a very impressive addition to the mix and the small winter vegetable salad did well to balance the richness of the langoustine. Very nice start.The second starter turned out to be even better than my crispy langoustine. This beautifully decorated dish featuring Belon oyster and golden Beluga caviar was wonderfully complemented by a bit of Hokkaido crab meat and the seasoning with citrus and tarragon was ingenious.For our pasta dish, we both went with their homemade maccheroni with blue lobster ragout and sea urchin. If you're looking for a perfect pasta in the city, you're looking at it right now. The bite of the maccheroni was absolutely perfect and the richness of the blue lobster and sea urchin proved to be the perfect match with the al dente pasta.My meat course was Mayura beef tenderloin, served medium with beef cheek jus, artichoke, baby asparagus and an evil black truffle mash (not as evil as the one from Uncle Robuchon though). I thought the beef was grilled to absolute perfection and the rich beef cheek jus provided the picture-perfect finishing touch. This was really succulent and mouthwatering.Equally impressive was the baby lamb from Pyrenees, served two ways with aromatic herbs, black olive, barley and vegetables. This was another masterpiece.I was a little curious with how they do with their desserts because based on their track records (OK, it's my personal experience), things have been a little inconsistent. But I was glad to report that those inconsistencies were a thing of the past now.The first of our two desserts was one for the chestnut lovers, with chestnut cake, chantilly and marron gelato. Pretty good.The warm cherry tart with roasted cherries, chantilly and pistachio gelato was another solid offering. I particularly enjoyed the contrasting flavors and temperatures between the warm cherries and pistachio gelato.I thought chef Bombana would be busy shaving white truffles in one of his overseas restaurants but obviously, I was wrong. He jokingly told me how BIG my nugget was getting and as usual, we shared a few laughs together. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
冇想像中咁好食 焦點食評
等級4 2016-12-14
13456 瀏覽
又到咗食白松露嘅時候真係好耐冇食過白松露以前曾經喺過 mandarin食過白松露嗰個味道我而家仲記得呢間真係唔夠mandarin好食唔知係咪以前嘅白松露好食過而家嘅白松露有一種特別嘅氣味同味道喺mandarin食嗰陣時佢仲比左白松露雪糕我試真係久久不能忘懷講返正題先送嘅麵包真係好香同勁好食媽咪問我可唔可以買外賣栗子湯加鵝肝 真係好襯可惜我哋嗰日冇咩胃口冇試其他嘅沙律同前菜唯有集中喺白松露身上我見到我嘅pasta有一大堆白松露覺得好抵但係食落口有少少失望呢個白松露味道唔算強烈但係pasta食得出係新鮮handmade非常彈牙醬汁亦非常creamy真係我食過最好食嘅意粉偷偷食咗妹妹嘅牛肉肉質鮮嫩非常juicy食咗呢啲我唔心足想試下佢既 白松露 gelato睇下搵唔搵得番以前嘅味道呢個反而 白松露味重啲好滑送咗啲甜品畀我哋過啫喱糖真係太甜喇service very good 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-08-26
473 瀏覽
餐廳D服務幾好,餐前嘅各種麵包都好好食,外脆內軟,味道亦都唔錯。D湯用個水樽倒出來極特別。牛扒好正,medium剛剛好,七成熟就差咗一D。提拉米蘇好軟滑,義大利雪糕唔錯。餐後有朱古力送,都幾好。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-07-28
1406 瀏覽
I love this restaurant.This is my first time dine in this restaurant and it was very good. The one I love the most was the Organic Egg Chanterelle Mushrooms. It cover with a lot of truffle. You can smell it when the waiter bring out the dishes. The second one would be the Homemade Pappardelle, it smell so good and taste wonderful.Someone recommended me to try the chocolate martini but I would say you can skip it.Services and environment was very good and I would recommend to try this out. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-07-17
1828 瀏覽
This is probably one of the best Italian restaurants in Hong Kong with its Michelin-3-starred accolade. Frankly, everything in the tasting menu I had was exquisite. The set is not insanely a lot and the price was alright(below $1000 per head). The most memorable dish was the dessert. The strawberry panne cotta convert me who is strawberry-hating into lover. ㅋㅋㅋㅋㅋ Guys should go there sometime. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)