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8 ½ otto e mezzo BOMBANA- SHANGHAI

May 1, 2012

The view of the bund and the pedestrian area leading up to the building of new hotspot 8 ½ Otto E Mezzo BOMBANA in Shanghai is absolutely breathtaking. I wish I could capture the moment forever.

We were caught off guard by the ancient red interiors of the building but I kinda liked it.

The menu consists of à la carte options and a chef’s menu.

Complimentary Bread Basket
A bread basket was served while we were studying the menu. My favorites were the chestnut bread and the focaccia. The chestnut bread was a little too dense and didn’t quite taste like chestnut, but it had a unique nutty flavor that I liked. The focaccia bread was topped with a piece of sun dried tomato.

Complimentary Fried Escargot in Crispy Strings
Very crispy and really interesting texture from the strings. Nice subtle flavors but we all thought the escargot wasn’t warm enough.

Chef’s Tasting Menu (888):
Langoustine Carpaccio- oscietra caviar, sea urchin, chandelle/ White Asparagus Veloute- Hokkaido scallops, morel mushrooms (pictured below)/ Homemade Cavatelli- seafood ragout, tomato, basil/ Slow-poached Salmon- tomato saffron emulsion/ Apple Tart- with vanilla icecream served with homemade petit fours
The lobster carpaccio had a nice chewy texture but it was my least favorite dish. The cavatelli sauce was a pasta dish with seafood tomato bisque-like sauce. The pasta was cooked al dente but the dish was too heavy on the pasta. Maybe a different kind of pasta and a thicker sauce would’ve helped. The slow-poached salmon is seriously the most tender salmon I have ever had. Another favorite was the apple tart with vanilla icecream. It was exquisite with layers of caramelized apples placed neatly on top of each other. So delicious. From the petit fours, I was most surprised by the pearl-like droplets that slid into my mouth and bursted open with some kind of peach sauce that also didn’t really taste like peach.

Lobster Bisque- w/ crème fraîche

Hokkaido Scallops

White Asparagus Veloute- Hokkaido scallops, morel mushrooms

Foie Gras- w/ eel & toast

My brother thought the combination was interesting and worked well together.

My experience at 8 ½ Otto E Mezzo BOMBANA in Shanghai was solid. The view is gorgeous, the food was intriguing, and the fact that it’s currently the buzzing new restaurant in Shanghai makes it all the more appealing. Yet my parents seemed more fascinated by the food from the original 3 Michelin star 8 ½ Otto E Mezzo BOMBANA restaurant in Hong Kong they had visited twice this past year. However, we must keep in mind that the Shanghai kitchen is dominated by Executive Chef Alan Yu instead of Mr. Bombana himself. Needless to say, Executive Chef Alan Yu is also super talented and doesn’t fall short on being innovative.

Rockbund, Associate Mission Building,
6-7/F, 169 Yuanmingyuan Lu, near Beijing Dong Lu
圆明园路169号6-7楼, 近北京东路
+86 21 6087 2890

2 Comments leave one →
  1. May 1, 2012 7:07 pm

    Lovelyyyyy. Is this across the river in Shanghai? I was living there for 5 months and I never actually made it across to the Pudong district or the Pearl tower. =/ Did you get a chance to try M on the Bund? Also a very beautiful restaurant.

  2. May 3, 2012 6:42 am

    This is on the bund on the Puxi side a few buildings away from M on the Bund. I agree, It’s beautiful :)!

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