The name is a reference to the 1963 black-and-white film 8 1/2 Otto e Mezzo by Italian director Federico Fellini. The film was so loved by the restaurant's founder, Bombana, that it was used as a tribute to the restaurant's namesheet. The restaurant currently has three outlets around the world, located in Hong Kong, Macau and Shanghai. In 2011, it was awarded two Michelin stars and the following year it was promoted to three stars, making it the only Italian restaurant outside of Italy to hold three Michelin stars. Its Macau branch also received one Michelin star.
As Bombana's first branch in Chinese mainland, the strength of the Shanghai store has also been recognized by Michelin judges, and it has been awarded two Michelin stars for two consecutive years from 2017 to 2018. All three restaurants have been awarded Michelin stars, giving 8 1/2 Otto e Mezzo Bombana a strong boost to its status as a Western restaurant in Shanghai, and is expected to compete for three Michelin stars in the coming years.
As an Italian chef, Bombana has been working in China for 25 years. When Bombana first arrived in Hong Kong in 1993, he worked as Executive Chef at Toscana Italian Restaurant at the Rihga Hotel in Central for 15 years, during which time he also took the Chinese name Sam Pak Tao. After the financial crisis of 2008, Toscana Italian Restaurant closed down, and in 2009, Bombana and his friend Roland Schuller opened a new restaurant, The Drawing Room. In less than a year, the new restaurant was awarded a Michelin star. It wasn't until 2010 that Bombana actually opened his own restaurant, 8 1/2 Otto e Mezzo Bombana. It is worth mentioning that Bombana has been apprenticed to Michelin-starred Ezio Santin, known as the "King of the Italian Stars", who has enjoyed the most stars along with French chef Joel Robuchon, both of whom have enjoyed Bombana's cuisine at 8 1/2 Otto e Mezzo BOMBANA.
Bombana's mastery of truffles, a classic Western ingredient, was appointed as an "International White Truffle Ambassador" in 2006 by Piedmontese Regional Enoteca Cavour, the hometown of truffles in Italy. Many politicians and business celebrities bid on expensive truffles from the auction floor, and then they are served by Bombana. That's why at 8 1/2 Otto e Mezzo Bombana Shanghai, Executive Chef La Perna continues Bombana's passion for truffles and presents a menu of Alba White Truffle Season Classics every October. A combination of Alba white truffles with beef tartar, Japanese organic eggs, homemade lasagna, risotto, homemade pasta and homemade pasta is a must-see for truffle lovers.
The restaurant's classic tasting set menu is served with and without wine pairings, and is subject to change as the menu is adjusted. The Brunch package is only available every Sunday, and it changes once a month. There are as many as five or six types of bread for the meal, such as sticks and fried cheese chips, followed by four types of bread, such as corn and loose buns, served with classic olive oil and 20-year-old concentrated wine balsamic vinegar.
In the appetizer, Japanese red tuna is eaten with Japanese food, the fat tuna belly with grapefruit is fresh and not greasy, and the fish belly with capers is appetizing and refreshing. Another New Zealand prawn carp is made from precious sea prawns from New Zealand, steamed, shelled and thinly sliced, garnished with citrus milk and fresh vegetables, and topped with royal sturgeon caviar and a dash of olive oil.
La Perna's signature main course, Black Truffle Pasta, is made with a strict ratio of durum wheat and eggs. This dish is made with fresh black truffles from Australia's "Melanosporum", garnished with a small amount of butter, Parmesan cheese and sauce, and diners can smell the strong truffle smell in the air as soon as it is served. Don't miss the classic tiramisu in dessert, La Perna uses the oldest traditional method of making Meringue Italienne with espresso and protein powder, drying it in the oven overnight, and then adding Sabayong and Mascagni cheese as a layer. In one bite, you can enjoy a liquid espresso filling, which has a soft and smooth texture, which is impressive.
Located on the 6th and 7th floors of the North Bund Xiejin Building, 8 1/2 Otto e Mezzo Bombana features floor-to-ceiling transparent glass windows that allow diners to enjoy the bend of the Huangpu River where the Huangpu River and Suzhou Creek merge. On the other side, the open-air platform can see the Oriental Pearl TV Tower, which is neatly arranged with a double booth, and the scenery at night is the best. Surrounded by the bustling night scene of the lights and separated from the hustle and bustle of the Bund Road, the expansive dining environment is both private. The chef is able to create dishes that are not on the menu according to the customer's requirements, and will also ask the diner to tailor the menu to their taste preferences. The service staff has high comprehensive quality and professional and thoughtful service. It is worth mentioning that the Italian general manager of the restaurant is very enthusiastic and will take the initiative to chat with the diners, which is very gentlemanly and humorous of Italians. The 10% service charge is good value for money.
