My 10th visit to @ottoemezzobombana_macau , why ?

The food in the hands of @riccardolaperna is extremely thoughtful.
At times classical , at times ingenious , but primarily very clean and unpretentious. It’s the type of confident cooking that you can have again and again .

The service is second to none and oscillates between relaxed banter and professionalism. At some restaurants there are 1 or 2 such quality service professionals but at Bombana , you are having a good time no matter who you are interacting with . The whole team is terrific . On this occasion thanks to @urnotchloechen for being our primary host and sharing Shanghai coffee gems, and general food, wine and coffee wisdom .

Dish of the night was an unexpected special from the kitchen . A vibrant and comforting asparagus risotto , the rice was spot on al dente , paired with creamy asparagus that was neither too creamy or starchy but somehow velvety. The smoked ham gave a perfect emphasis .

A quality starter was Wagyu shoulder tataki , paired with batons of white asparagus , carrot and zucchini brunoise , Parmesan crisp , black truffle , beef jus . The jus had great depth of flavour but remained very light .

At some point Chef Riccardo tapped me on the shoulder and suggested a small bowl of Tagliatelle Bolognese , it is a suggestion that is not likely to be met with a refusal . Whilst bolognese is not on the menu , it is apparently usually available as an unofficial kids menu option , but there is nothing childish about it. A terrific ragu is jam packed with umami flavour and served atop excellent egg tagliatelle.

Blue lobster was served with vegetable brunoise , a fistful of black truffle , and a water free lobster consommé. Confident assured dish .

After the world’s best pre dessert ( IYKYK), a pistachio millefeuille balanced with preserved lemon was a lovely end to a terrific meal .

Can’t wait to return for many more visits ….