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 beloved by the restaurant's founder, Bombana, that it was used as a nod to the restaurant's name. The restaurant currently has three outlets around the world, located in Hong Kong, Macau and Shanghai. The restaurant in Central, Hong Kong is Bombana's flagship store. Awarded two Michelin stars in 2011 and three the following year, it is the only Italian restaurant outside of Italy to hold three Michelin stars. Ranked 13th in S.Pellegrino's "Asia's 50 Best Restaurants" in 2018, it has been a regular in the top 10 until then, with 8 1/2 Otto e Mezzo undoubtedly the number one Italian restaurant in Hong Kong.
The restaurant's founder, 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 closure of Toscana Italian Restaurant in 2008 during the financial crisis, Bombana and his friend Roland Schuller opened a new restaurant, The Drawing Room, in 2009. In less than a year, the new restaurant was awarded a Michelin star. In 2010, Bombana opened his own restaurant, 8 1/2 Otto e Mezzo. It is worth mentioning that Bombana studied under Michelin-starred Ezio Santin, known as the "King of the Stars in Italy", and Ezio Santin, like French celebrity chef Joel Robuchon, has the highest number of stars, both of whom have enjoyed Bombana's cuisine at 8 1/2 Otto e Mezzo in Hong Kong.
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 celebrities and politicians bid on expensive top-quality truffles at auction and then hand them over to Bombana. The restaurant in Hong Kong still focuses on truffles, the signature ingredient.
The bread is freshly baked, and there are several different types of bread, all of which are well produced. Appetizers include appetizing tomato and cheese salad, fragrant Hokkaido pan-fried scallops, and steamed New Zealand shrimp slices. The main dish is the signature entrees black truffle pasta. The chef insists on using homemade handmade pasta with a strict ratio of durum wheat to eggs, and fresh black truffles from Melanosporum from Australia, garnished with a small amount of butter, Parmesan cheese and sauce. Desserts include classic Italian tiramisu, lemon sorbet with Japanese honeydew melon, etc., the former is slightly greasy, the latter has a good grasp of sweetness, and the Japanese honeydew grains are dotted between the sorbets, which is dense and refreshing, fresh and greasy. Caramelized peanut tarts and nougat are also presented after the meal, and the rich latte art coffee is not single sweet.
Located on the second floor of Alexandra Tower in Central, the restaurant's interior décor continues the modern urban style, with comfortable distances between adjacent tables and a strong sense of privacy. However, the hall, which is dominated by black tones, is slightly dim under the dim light at night. The restaurant's street-facing side features floor-to-ceiling windows that offer a panoramic view of the streets of bustling Central at night. The level of service is still very good, from reception, reception, seating to serving can enjoy the professional service of being at home. During the meal, the waiter will keep a suitable distance from the side of the meal, close the time in time, and there will be a simple explanation for each dish, and a 10% service charge will be charged.
