Rich Bounty

As food lovers flock to Macau’s 8 Otto e Mezzo Bom­bana, we take a look at the in­no­va­tive restau­rant’s stel­lar sig­na­ture dishes

Hong Kong Tatler - - Life -

Ask any Hong Kong foodie where to get truf­fle pasta and the an­swer is likely to be 8½ Otto e Mezzo Bom­bana, the only Ital­ian restau­rant in Asia with three Miche­lin stars and home to the city’s best truf­fle dishes since it opened in 2010.

Then in 2015, truf­fle lovers in Macau got the treat they had been wait­ing five years for, when 8½ Otto e Mezzo Bom­bana crossed the sea. Lo­cated at the Galaxy Macau in­te­grated re­sort, the restau­rant has been feted by crit­ics from across the con­ti­nent for its per­fect bal­ance of in­no­va­tive cook­ing and tra­di­tional recipes.

Ex­ec­u­tive chef An­timo Merone se­lects only the fresh­est in­gre­di­ents from around the globe and ad­justs his menu ac­cord­ing to the sea­son, which means only pro­duce of the high­est qual­ity passes muster. And as din­ers be­come in­creas­ingly con­scious of food prove­nance and or­ganic in­gre­di­ents, 8½ Otto e Mezzo Bom­bana has been ahead of the curve.

The restau­rant it­self has a num­ber of sig­na­ture dishes worth board­ing a ferry or he­li­copter for. These in­clude scampi with pick­led radish and sea urchin topped with ap­ple jelly and cit­rus emul­sion. Or for those who like their sea urchin with a dose of carbs, the lin­guine pas­ti­fi­cio is tossed in a crus­tacean broth and mixed with gar­lic, chilli and Mediter­ranean herbs. A gen­er­ous help­ing of sea urchin is blended into the sauce, with more plopped whole on the top. Lob­ster lovers are in luck, as fresh crus­taceans are flown in daily from Brit­tany in France be­fore be­ing poached and pan-roasted with but­ter and gar­lic. If you pre­fer your fish with Ja­panese ori­gins, fatty tuna also ar­rives each day from Tokyo and is plated with Kaluga caviar from Main­land China. An­other de­li­cious French in­gre­di­ent is the lamb, which comes from Avey­ron and is served with aubergine, olives and an­chovies. Mean­while, wild-caught kinki, one of the most sought-af­ter fish in Ja­pan, is pan-seared and served with veg­eta­bles. And then, of course, there is the world-fa­mous truf­fle pasta, for which rare truf­fles come weekly from Italy. Given these stel­lar in­gre­di­ents and in­no­va­tive recipes, it’s not sur­pris­ing that 8½ Otto e Mezzo Bom­bana Macau has also been awarded a Miche­lin star. Any food­ies in Macau can make use of the ex­clu­sive VIP room to en­joy the exquisite cui­sine pri­vately with their clos­est friends. So, the only thing left to do is work out if you’re in the mood for lob­ster, caviar, truf­fles or fatty tuna.

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