Bombana Macau

I ate at Bombana Macau on one of the Macau trips hosted by Galaxy Macau I had back in March. Have always heard comments comparing their Macau outpost (which has one Michelin star, by the way) to their “mothership” restaurant in Hong Kong (which has 3) so I am glad to try this for the first time. 

One clear difference between the two was the space – I love the vast space starting from the grander façade, to the bar and lounge area in front and dining room at the back – everything felt like it’s been “super-sized” and definitely more comfortable. They sat us at one of the long table in the dining room, and we have the pleasure of eating with quite a number of other chefs at the other tables given we ate on the night before the Michelin Guide announcement just next door. 

Chef Riccardo created a special dinner menu for us to sample some of their signature dishes. I love the airy burrata espuma dusted with tomato powder as our amuse bouche course, a slight twist to the classic with the same flavor profile but different textures. Then we started right off with something rich – the pair of Spanish red tuna (chu-toro and akami cut) was sliced thin and rolled with Oscietra caviar in the center for the intense combination of fatty texture and smoky flavor. Another seafood dish quickly followed, this time blue lobster and sea urchins dressed with the rich lobster consommé sauce and broad bean fritti on the side. Milder in flavor overall and well-balanced for a nice taste of springtime. 

I didn’t expect less for the pasta courses at one of the best Italian restaurants in town and they delivered. The thin tubes of Maccheroncini, handmade in house, had great bite and took in the rich sauce cooked with Datterino tomato and red prawn perfectly. Tagliatelle was served in the classic way Piedmontese style, cooked and tossed in butter and grated Parmigiano and served with black truffles shaved on top. We hit towards the end of winter truffle season but it still got amazing aroma and worked well with the excellent pasta dish. 

Interestingly the Fassona beef (coming from the Northern part of Italy) was cooked Tuscan style, slow cooked with guanciale (like a stew) and gently charred on top before serving. It’s super tender, nice and fat with the rich jus reduction with grated truffles. A second main course then appeared, this time Alps lamb roasted and served with Pepperonata on the side. The sauce got a nice kick of spiciness which I thought worked very well with the meat, also cooked perfectly with tender texture. 

Before moving on to our dessert course, Nancy their lovely restaurant manager arrived at our table with a fancy cart for our palate cleanser of sgroppino, hand-churned a la minute with Amalfi lemon zest grated on top in a fluted glass. Then their Pastry Chef Weekie dropped by to introduce their signature dessert of “Tiramisu, again a twist to the classic dish done affogato style with much more intensive coffee flavor.  

Marino, their GM and Somm, prepared an impressive flight of wines to go with our dishes, all Italian selections of course. The pair of classic Italian red served in the latter half of the meal were my favorites, first the Barolo for the egg pasta with black truffles, then the Brunello for the meat courses. The Brunello from an excellent winery definitely benefitted from a decade of aging, rich, full-bodied with some red fruit in front followed by some woody aroma and well structured tannins. The few bottles from Sicily were great too, including the last bottle of sweet Malvasia. 

After desserts we continued with more drinks at the bar and the best of all, with the hotel just across the street I just “rolled” my way “home” after such a fun evening out with the foodie gang. 

More photos here: www.flickr.com/photos/g4gary/albums/72177720316846412

When? March 13 2024
Where? 8½ Otto e Mezzo Bombana, Shop 1031 Galaxy Macau, Estrada da Baia de Nossa Senhora da Esperanca, Macau
Menu Highlights? Alps Lamb, Roasted Center cut chop, tenderloin, belly, Pepperonata, Lamb "Intingolo"
Drinks? 
Mosnel Franciacorta Brut NV
2022 Marco de Bartoli "Pietra Nera" Terre Siciliane IGP 
2019 La Monacesca "Mirum" Verdicchio di Matelica Riserva DOCG
2020 Girolamo Russo 'A Rina' Etna Rosso DOC
2018 Giacomo Fenocchio Bussia Barolo DOCG
2015 Lisini Brunello di Montalcino DOCG
2020 Tenuta Capofaro Malvasia di Salina Passito IGT
Web: www.galaxymacau.com/dining/restaurants/8-1-2-otto-e-mezzo-bombana/