We enjoyed a post-Broadway-lunch “high tea” at The JW Marriott Executive Lounge prior to a much needed power nap. By the way, the folks at the Executive Lounge are excellent professionals with exceedingly pleasant personalities…just in case you happen to parachute into Macau and are looking for some cost-effective pampering!
Suitably rested, we settled into The Ritz-Carlton 51st Floor Bar for a pre-dinner bubble – aperitif – with our friends. A bottle of NV Baron de Rothschild Champagne, albeit not the best bubble on the planet, was a perfect start for what would be a fantabulous evening! The Bar? Eh…swish but nothing special.
We arrived at Otto e Mezzo BOMBANA Macau with friends from Hong Kong and Chef’s Mama visiting from Italy to celebrate the award of a Michelin One Star for Bombana’s most recent success! Otto e Mezzo BOMBANA Hong Kong, the first of now four renditions of Bombana’s culinary destinations, remains our favourite Italian restaurant outside of Italy. Having said that, Otto e Mezzo Bombana Macau is a very, very close second…and likely will eclipse the “parent” given Chef always cooks us his very own style of Artisanal “Cocco” Spaghetti tomato in different forms and textures…OMYG!
By the way, we threw down the gauntlet to Chef while exercising with him in the fitness centre when we informed him the morning of dinner just how good the feast at The Tasting Room was the previous evening. Step-up time, baby, because Chef Guillame was off-the-hook inspiring!
– location. The Galaxy Hotel Complex. We are not big fans of restaurants in malls – even super-swish ones like The Galaxy – but understand the reason. Small problem that was easily overshadowed by the venue.
– character and atmosphere. Modern classical, very nicely designed and furnished. A little OTT in the wine cellar, but sit back and relax…this is Macau where a bit of silliness (if not garish or gaudy) is to be expected.
– style and comfort. Excellent.
– table and glassware. Not quite The Tasting Room, but excellent!
– other guests. Lively, event-oriented and happy. Reasonably well-dressed.
– ambience rating (1 to 5 thumbs up/down)👍👍👍👍
– booking. We booked with Chef…good to have friends!
– reception. Hey, when you walk into a joint with the Chef’s Mama visiting from Italy, what do you expect!? Passionate, professional and perfect reception!
– floor staff (knowledge and presentation of food, attention to details and awareness of guests). Outstanding!
– sommelier, maitre’d, chef, manager. A to Z, exceptional. Thanks to Antimo (Chef), Michele and Danny.
– service rating (1 to 5 thumbs up/down)👍👍👍👍👍
– bread. Very good, but not The Tasting Room, Robuchon or Pierre.
– ingredients. Excellent. Otto e Mezzo spares no expense!
– presentation. Perfect.
– creativity. Very!
– taste. Exceptional.
– smell. Exceptional.
– execution. Perfect!
– food rating (1 to 5 thumbs up/down) 👍👍👍👍👍
Seared Red Tuna fennel pollen, tomato citrus emulsion (some with Calvisius elite caviar). Top-shelf ingredient, stunningly perfect preparation and a luvly use of fennel with tomato and citrus. Seriously, a beautiful, exceptional dish. The majority of the diners, based on Chef’s design and for reasons beyond our philistine attitude, enjoyed this dish with caviar. We guessed it worked, somehow, but as much as we love fish, we prefer they keep their eggs to themselves!
Scampi & Ceps green vegetables, gnocchi ragout, scampi jus. OMYG! Off the hook fantabulous scampi. Chef is remaining true to Bombana’s style of using the best ingredients and preparing perfectly and simply. We just adore this approach!!!
Royal Scampi, romanesco, sea urchin. Et voila, we did not try the “royal” version with the baby broccoli and sea urchin (we think they are best left alone peacefully in the murky depths of the ocean). However, the expressions on the faces of those who dived into this rendition of our second dish were, well, expressing pure ecstasy. We, therefore, extend, via proxy, an OMYG!
Pappardelle porcini mushroom, mushroom jus, Alba white truffle. Ah, the happy little piggies…or doggies…smelling their white truffles from Alba along with a mushroom sauce and some porcini mushrooms. Did we mention mushrooms? Otto e Mezzo BOMBANA Macau has a young Italian pasta chef in situ so you can guess how awesomesauce was the Pappardelle…simply marvie!
Homemade Chitarra Spaghetti Alaskan king crab, citrus spring onion, seafood jus. OMYG! Breathtaking pasta exceptional crab and luvly use, yet again, of citrus. A touch of Chef’s creativity, well, all over this impressive offering!
Artisanal “Cocco” Spaghetti tomato in different forms and textures. This is the dish we think defines the simplicity, creativity and phenomenal cooking of Chef. Yes, simple and creative altogether because, hey, what could be simpler than spaghetti? Well, first, you call it “Cocco”, which inspires thoughts of a century of “pasta masters” from Abruzzi, Italy. Big shoes! Second, you come up with three different flavours and textures from an assortment of tomatoes…creativity in the extreme. Finally, you put it altogether, try to explain to your Italian mother why hers could never be as good, and you can only say phenomenal. OMYG meets exceptional…and then crosses a road less traveled to je ne sais quoi!
Line Caught Seabass , clams & parsley broth, semi-dried tomato compote. Great fish + subtle yet flavourful broth and you have to be happy. Bombana simplicity!
“Fassone Veal” Tender loin, organic pumpkin, Piedmont hazelnut, parmesan fondue. If the pasta was not enough, then taking the best veal from Piedmont, Italy and employing the flavours of pumpkin and parmesan with the texture of hazelnuts just “flies you to the moon”. OMYG!!!
Millefoglie, wild strawberries, “Mara des Bois” strawberry sorbet, vanilla chantilly. Excellent…we always are happy to know a Japanese pastry chef is in situ. When the Japanese do either French or Italian, they really do it well! The attention to detail, subtle flavours and textures and blend of everything yummy is their province!
Selection Of Italian Cheese from In-house aging room, homemade raisins, orange marmalade, onion compote. We almost always find ourselves staring at a selection of French cheese, which does not suck, but we just get all giddy inside when offered some of Italy’s best! The Taleggio brought tears to our eyes!
– selection. Excellent.
– variety. Excellent…and fun.
– value. Reasonable.
– wine rating (1 to 5 thumbs up/down) 👍👍👍👍
NV Barons de Rothschild (Lafite) Champagne Brut. Aperitif at the Ritz-Carlton Macau 51st Floor Bar. Vibrant yellow with bubbly bubbles on the eye. Subtle toasty almonds and citrus fruits on the nose. Reasonable dry, pleasant aperitif! A slightly difficult QPR, from our perspective, but definitely a nice way to start a great evening.
2007 Bellavista Franciacorta Gran Cuvée Brut Pas Operé. A blend of 65% Chardonnay, 35% Pinot Nero that immediately lets us know Italians are more than capable to produce fantabulous bubbles. Vibrant gold with fine bubbles. Absolutely attractive!!! Perfume of almonds, vanilla, honey and green apples. Dry, Sophia Loren elegance and structure with nice balance of fruit and acidity. A diva commanding the unparalleled attention of the men in the room as well as the jealousy of the other deserving luvlies. Stunner!
2012 Foradori Nosiola Fontanasanta Vigneti delle Dolomiti IGT. We decided to “go off the range” with our first sip of Nosiola, which is an “ancient” varietal from Trentino, Italy. With only 8,000 bottles produced, we felt privileged to sip this light, friendly and fun rarity. Aromas of tropical fruit and citrus. Fresh, dry and served best fairly cool. A pleasant wine we would be delighted to sip again when seeking an alternative to the usual suspects. Excellent QPR…we wonder for how long!
2013 Fattoria San Lorenzo Verdicchio dei Castelli di Jesi Classico Le Oche. Transparent to the eye. Aromas of toasted almonds and lemon-citrus. Nutty with citrus fruits and fairly high acidity. Short, tangy finish. A pleasant wine that prepared the palate well for the upcoming, fairly big Italian reds.
2008 Benanti Etna Serra della Contessa. Vibrant ruby red on the eye. Aromas of very, berry berries. Equally, very, berry berries on the palate with subtle tannins. Pleasant, good QPR and interesting wine from Sicily.
2004 Antinori Solaia Toscana IGT. A blend of 75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese. Oh my ears and whiskers, what an awesome Bordeaux blend with just enough of Tuscany’s great Sangiovese to allow the Italians to throw down the gauntlet to their French friends! Ruby red colour that screams “sip me if you can”. Aromas of dark red fruits and liquorice with subtle toasted oak. Perfect perfume of spicy red fruit…enticing Palate of robust red fruit and terrific tannins. Long lingering finish. The salacious seductress you want to meet, but then can never forget…and wish you could date every night!
– type of cuisine. Italian
– dress code. Smart casual.
– overall rating (1 to 5 thumbs up/down) 👍👍👍👍👌
Otto e Mezzo BOMBANA 👍👍👍👍👌
1031, 1/F, Galaxy Macau, Cotai
Photos (Otto e Mezzo BOMBANA Macau)