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Umberto Bombana's Otto e Mezzo in Hong Kong

Hong Kong, just like London, New York and Sydney, has its fair share of restaurateurs who attract loyal followers. Umberto Bombana (originally at Ritz Carlton's Toscana, then The Drawing Room in Causeway Bay) is definitely one. I had the opportunity to check out his relatively new restaurant. Tucked into a corner of the mezzanine floor of an office building in Central, Otto e Mezzo exudes a certain cosmopolitan Milanese chic: discrete entrance, showy celebration of Jamon (yes, even some of the best Roman eateries such as Salumerie Roscioli don't serve prosciutto anymore), and stylish chocolate brown deco.
The poached langoustine tail topped with caviar was delicious with a delicate texture. Con cura, Signore Bombana personally shaved a big lump of black truffle onto his freshly made taglioni in a mushroom sauce.
Some of us ordered the costoletta alla milanese - and it arrived as a whole piece which was then carefully carved into three portions. The eating experience on a whole was delightful. Everything was delicate and carefully prepared. The staff was attentive without being overbearing. So all in all a satisfying experience.

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