Monday, October 31, 2016

White diamonds of ALBA at 8½ Otto e Mezzo Bombana

As the weather is cooling down, I took this opportunity to go Macau to experience the Grand Resort Deck at Galaxy.
8½ Otto e Mezzo Bombana has launched a white truffle menu as it is the season for white truffle so how could I not try it.
The white truffle menu has five courses which is available now until the end of January so I suppose you could book Christmas dinner there and spoil yourself with a White truffle Christmas dinner.

8½ Otto e Mezzo Bombana couldn't be a better place to go for white truffle Italian dishes because chef-owner Umberto BOMBANA is hailed as "Best Italian Chef in Asia" and "Worldwide Ambassador of White Truffle".
With a talented chef, it is not surprising that the newly opened Macau branch rapidly gained one Michelin star while Hong Kong holds Three Michelin stars.

I definitely agree with Umberto BOMBANA that less is more with white truffle and the five courses on the white truffle menu are just that.
On the white truffle menu, there is a scrambled egg with white truffle, risotto, homemade Tagliolini, poularde de Bresse and truffle icecream.

This was such an amazing dinner I had three choices from the White truffle menu.

Started with a good selection of bread with olive oil and sweet balsamic vinegar.
Amuse bouche was a colourful mix of Heirloom tomatoes.
The yellows are the best because they have a fragrant sweet taste.
Scampi carpaccio was a match made in heaven because it had my two favourite elements scampi and sea urchin and the green apple and celery made every mouthful refreshing.
Now to the star of the evening, the first of the truffle dish was Homemade Tagliolini.
The White truffles were shaved in front of you and it was evidently generous.
The sauce made of butter and aged Parmesan (36 months) was full of flavour but not too over powering to go with the delicate aromatic white truffles which had a strong earthy musky aroma that worked in harmony.
The Tagliolini was soft yet springy and hung the sauce well, so each mouthful was joyful.
Following the pasta it was poularde de Bresse.
Bresse chicken is known as the best table chicken in the world.
The bird has a white coat of feathers and there are pockets of fat underneath the skin which keeps it succulent during cooking.
Simply the best paired with the best because Bresse chicken has a sweet creamy taste which works wonders with the truffle.
There were two pieces of chicken, thigh and breast but both were surprisingly tender that you would get confused but you can tell by the colour.

Before dessert came, we had grape sorbet on top of yoghurt foam.
I don't know why but I could taste lemon grass in the yoghurt.

To finish off, it was Truffle icecream and a warm hazelnut cake covered in white truffle slices.
The icecream was over whelming because the truffle taste was so strong.
The hazelnut cake which I thought was cake all the way through actually had a runny hazelnut centre.

Lastly we had tea and petit fours which ended the meal nicely.

8½ Otto e Mezzo Bombana (MACAU)

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