8½ Otto e Mezzo BOMBANA Macau Macau

After over a dozen visits to @ottoemezzobombana_macau , I was still surprised by a very different experience last night . A moment of undecidedness on my behalf propelled chef @riccardolaperna to offer to cook a tailored degustation menu . Over 10 courses , a kitchen tour ( which included tasting a ton of various sauces/ infusions ) , I developed a new found understanding of the backbone of the kitchen philosophy here . Flavour , lightness , respecting tradition , precision .

The menu started with Spanish tuna Akami and chutoro crudo with calamari, kaluga caviar and a Mediterranean inspired dashi. The seafood was delicate but it’s the “dashi “ that really took my attention . Smoked eggplant and dried seafood paste is used as the katsuobushi style ingredient and the balance of umami , smoke and acidity is spot on .

My questions then prompted the kitchen tour where I learned that all stocks and sauces are made here on the basis of infusion , usually from dehydrated ingredients . No stock is boiled and reduced . This was a definitive answer as to why the food here can be light yet still pack plenty of flavour .

Brittany lobster with puntarelle ,lobster consommé infusion and lobster bisque foam continued the menu . The lobster was soft and tender and the consommé very well rounded .

My favourite dish of the night followed. Deceptively simple, undeniably delicious. Fassone beef tenderloin “Milanese” style , the protein is not fried hard and is a perfectly set rare. The white truffle complimented the meat beautifully and then it turned out the green salad with herb dressing was so perfectly balanced and seasoned, that it somehow stole the show.

A liquified foie gras and Parmesan ravioli had amazing mouthfeel with the Parmesan luxuriously coating the palate , the accompanying beef and chicken infusion again had plenty of body .

The simplest dish followed , egg Taglioni with a touch of Parmesan cream and a generous amount of very fragrant white truffle . This simple dish was all about aroma .

Continued in the comments …. Less

Absence makes the heart grow fonder and that’s also true for the stomach . Having not returned for 5 months , it somehow seemed that everything @ottoemezzobombana_macau tasted especially delicious .
Let me start with the meticulous details that they get right . Starting off with the warmest of welcomes before even entering through the front door. I always rave about the service here so I won’t repeat myself too much but two of their FOH superstars are currently away , and the service team didn’t miss a beat , the roster of excellence runs deep !!
Let’s talk about the bread , the ciabatta is first rate, great for dipping in olive oil or indulging in Scarpetta. If possible the beer sourdough is even better , love the malty notes .
The trademark “caprese “ amuse bouche has had a face lift with mozzarella now being joined by burrata and straciatella, but it’s the tomato water that steals the show , floral and full of flavour, it really showcases tomato season .
Now to the food … @riccardolaperna ability to offer rustic Italian dishes with class and style is never in question.

Foie gras is served in the style of Mont Blanc dessert , with a spiced jelly , nuts and brioche . It’s light and moorish .
Cacio e Pepe veers away from tradition with the addition of Porcini mushrooms and parsley emulsion . The tagliatelle had great flavour and texture and the parsley gave the dish a burst of freshness .
A “simple” serve of Sicilian prawn pasta followed, the prawn was lightly cooked , the light tomato sauce coated the pasta perfectly .
Really enjoyed the Milanese risotto which despite being fortified with veal jus and bone marrow remained very light on the palate .
Maruya beef strip loin is perfect for those looking for a rich savoury finale , paired with a deep celeriac purée and beets .
Desserts started with a new to the menu dish which had its debut last night , raspberry and pistachio with a yoghurt sorbet is a terrific combo .
And for the grand finale , a rustic Rhubarb tart , the rhubarb is cooked slowly in strawberry juice and takes on a lot of the sweetness and floral notes which beautifully restrains the astringency .

Returning ASAP ! Less

First time back at @ottoemezzobombana_macau since Chef @riccardolaperna (formerly of 2* Bombana Shanghai) took over! The meal was delightful from beginning to end with every dish perfectly executed but if I had to pick my favorites, both of the pastas stole my heart!

Our menu:

SPANISH RED TUNA
Crudo, Mediterranean Flavors, Oscietra Caviar

BLUE LOBSTER
Gently Cooked, Broad Beans, Sea Urchin, Lobster Consommé

MACCHERONCINI
Handmade Pasta, Sicilian Red Prawn, Datterino Tomato

TAGLIATELLE
Homemade Egg Pasta, Butter & Aged Parmigiano, Black Truffle

FASSONE BEEF
Lightly Charred, Tuscany Style, Seasonal Vegetables

ALPS LAMB
Roasted Center-cut Chop, Tenderloin, Belly, Peperonata, Lamb “Intingolo”

TIRAMISU
Chef’s Signature, Served With Classic “Affogato”
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1*, 8 1/2 Otto e Mezzo Bombana Macau
Cotai, Macau
#supermelMacau Less

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 …. Less