mylifestylenews

2014-08-04

The Sophistication of Dining @ 8 ½ Otto e Mezzo BOMBANA Shanghai


In January 2010 Bombana opened 8 ½ Otto e Mezzo BOMBANA in Hong Kong, the three stars restaurant consecutively named in the 2012 and 2013 Michelin Guide Hong Kong & Macau. It is also the first Italian restaurant outside of Italy to achieve such honor. After almost 20 years in Asia, Chef Umberto Bombana has decided to make his first appearance in Mainland China to delight the gourmet palate again with his unique sophisticated and yet contemporary culinary creations. Bombana has chosen one of the most unique and exclusive location in Shanghai : the Rockbund area and 8 ½ Otto e Mezzo BOMBANA Shanghai has officially opened its doors at late February 2012. Ever since, the restaurant is becoming one of the fine dining landmarks in Shanghai. We have always loved 8 ½ Otto e Mezzo BOMBANA in Hong Kong and it never disappoint us, they are true to themselves with their creativeness and dares to make things work' attitudes makes their outstanding. mylifestylenews went for a tasting and met up with  the young and talented Executive Chef, Riccardo La Perna. Riccardo who do things that is adventurous and dare to impress with a high quality standard of control surprised us with some of his new culinary creations and of course, off the menu......


8 1⁄2 Otto e Mezzo BOMBANA Shanghai is located within the Rockbund development project, just few steps away from the HuangPu River and right behind The Bund. With its 11 newly refurbished historic buildings, the project is aiming to create a captivating and unique environment for luxury retails, fine dining Restaurants, service apartments and recreate the glamour of Shanghai for a new age. Located on the 6th floor at Associate Mission historical building, modern yet rustic, the main Restaurant occupies 450 square meters, overlooking the Yellow River and the Oriental Pearl Tower, offering an unforgettable view and unique experience. “We could be opening any Restaurant anywhere in the world but our philosophy would never change”. Said Umberto Bombana. The Restaurant name, selected personally by Bombana as a tribute to his favorite Italian film director Federico Fellini’s 1963 autobiographical movie “8 ½”, is a celebration of Italian life style, art and an invitation to discover the Italian philosophy and pleasure.


Chef Riccardo La Perna is true to himself, he is not Bombana yet they share the same vision and philosophy in cooking with dedication and passion to high standards. " We don't copy and we create our own origin." As told by Chef La Perna. Hailing from Sicily, Chef La Perna comes with a baggage of impressive co-operations with top Michelin-starred chefs such as Ciccio Sultano, an artist of the Sicilian cuisine, and Claudio Sadler for whom he worked both in Milan and in Beijing, together with important experiences in 5 star hotels and prestigious fine dining restaurants in Italy and abroad. Riccardo’s enthusiasm and feel for outstanding Italian flavors delivers tantalizing delicacies and new inspiration from traditional to modern fusion cooking to the Shanghai connoisseurs. The food concept in 8 1/2 Otto e Mezzo Bombana in Shanghai sharing the same philosophy as the existing restaurant in Hong Kong. By using simple and seasonal ingredient, combine with classic cooking technique to create the simplicity flavor on every dish, finding the balance in taste and to bring out the elegance in every dish creation. " We want our diners to recognize what they eat. In Shanghai, sometimes we may not have the consistency on supplies but we explore the same ingredients provided in the season to do different things. Italian cuisine is traditional, it is more than a person's tradition, it is like a role model, you have to cook with pride and dignity and the ingredients gives me inspiration. Traditional Italian cooking is heartfelt, it is classic and with lots of love infused especially home cook meals from grandma and mom. A simple pasta dish cook in a classic preparation may be too heavy and easy to achieve but the passion and love inserted in the dish are without any comparison. Modern contemporary cooking are custom made eg: set menu or degustation menu, it is set to maximum the dining experience with sophistication and we change the way and way on how it is prepared by finding the balance and comes with a twist and surprise. It is more posh, slick and fun. As a chef, I cook to please and enjoy being in the culinary culture." Riccardo comments.



<Homemade Polenta Crisps with Culatello Ham> 
A great start and best accompany with the bubbles.


<Seasonal White Asparagus, Simon Martin Spanish Ham & Dried Black Olives>
The fresh white asparagus is a great combination with the salted ham, comes in a hint of fruity taste and well balance with the dried black olives.

<Char-grilled Artichoke, Smoked Ricotta, Mediterranean Suckling Pig Jus>
The breadcrumb adds the crunchy texture to the artichoke dipped with the smoked ricotta cheese and suckling pig jus to excite the palate. The tiny tarragon and rughetta garnish helps to cleanse the after taste.


<Duck Liver Terrine with Citrus and Passito Wine Reduction>
A well balance and mood dish. Simply classy with sophistication.

<Homemade Green & White Papparlelle with Duck Ragout>
This is the dish to cry for, indeed it shed our tears. The taste speak by itself.


<Green Pea Jus, Parmesan Cheese Foam>
Do not judge the book by its cover, the cold green pea jus (soup) with almond base and garlic foam is harmonized. The highlight is the basil oil.


<Mediterranean Blue Fin Tuna 3 ways: tartare, pan seared toro, grilled belly seared eggplant, “caponata” vegetables>
We love the allocation of the Blue fin tuna in terms of the method of cooking. "One Stone killed 3 birds", Chef Riccardo understand well the best way to enjoy the Blue fin Tuna. Less is definitely more!

<Mayura Wagyu Beef Braised Short-Rib and pan Seared Tendelion, potato purée, seasonal vegetables, red wine sauce>
This dish is elegant, tasty, palatable and you can tell there are a lot of efforts and passion dedicated in making this dish work. Thumbs up Chef!
                       



<Manjari Chocolate Dome raspberry sorbet, caramel foam, warm chocolate sauce>
For dessert lover, this is a must have, the warm and cold effect trigger you by wanting more.

<Tahiti Vanilla Panna Cotta fresh berries, raspberry coulis, blueberry meringue>
This is an irresistible dessert even by just looking at it. The presentation and garnish is simply inviting and the blueberry meringue adds extra romance for a perfect ending. It is rather quite an refreshing dessert.


 <8 ½ Otto e Mezzo BOMBANA classic petit fours>
We suggest you ask for more fruit jelly!



Ambience :4/5
Food: 4.5/5
Service: 4/5
6th-7th floors, Associate Mission Building, 
169, Yuanmingyuan Road, Huangpu District
Shanghai China
Tel: +86 21 6087 2890