Such a fine restaurant.
[Environment] High-end.

🦆Beer Duck🍃

٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋
[Service] Very good

Trip.Gourmet 2024

Howard's Gourmet

The strong Japanese style, the masters feel very serious, professional, not much location, so the service is basically very satisfactory, the ingredients are very fresh, you can recommend according to the taste, seagulls, sea urchin warships, jade roast, tea bowl steaming, etc., too much, that is, the weight is not much, slowly, It can take hours to eat, meals also include drinks, the price is quite expensive, but very creative, worth trying.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Embarking on a culinary odyssey at &quot;8 &frac12; Otto e Mezzo BOMBANA&quot; in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.

Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche&mdash;a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant&#39;s commitment to locally sourced, quality produce.

The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.

Chef Bombana&#39;s personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello&#39;s wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.

The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.

In essence, &quot;Epicurean Symphony: A Culinary Ode to 8 &frac12; Otto e Mezzo BOMBANA in Hong Kong&quot; goes beyond myth, offering an extraordinary exploration of culinary delight&mdash;a testament to Chef Bombana&#39;s mastery and the restaurant&#39;s unwavering commitment to excellence.

The restaurant has just completed renovations and is still as classic as ever. Although the restaurant has changed its policy and no longer uses dairy products and uses less refined sugar, salt and oil, the taste is still close to the past, or the seasoning is more refined.

This restaurant is located on the fourth floor of the Landmark on Queen&#39;s Road Central in Hong Kong. It is a Michelin three-star restaurant. This restaurant has been awarded the title of Michelin three-star Western restaurant for many consecutive years. It is also the Western restaurant with the most stars in Hong Kong and Macau. It mainly serves French cuisine, all of which are exquisite private dishes. The fourth floor is the main restaurant. Its Western bakery is downstairs. The restaurant has its own private elevator upstairs, but it is a bit hidden. Unfamiliar guests don&#39;t know this open secret. The restaurant has only two high tables for four people. Most guests can only sit at the bar. There is an open kitchen in the middle, and then all the guests sit around the kitchen. There are only seats on three sides, and the other side is connected to the undisclosed kitchen. You should know that if you sit at the bar, you can&#39;t put too many things on the table. Your personal belongings can be hung under each seat.

The lunch set starts at HK$499 plus 10% service charge, with three courses, appetizer or soup, main course and dessert. When the guests arrive, a basket of bread will be provided, about one basket for every two guests. If you come alone, they will also provide it to you. This restaurant has its own bread baking equipment. All breads are freshly baked according to your scheduled arrival time. When they are served, they are hot, very fragrant and delicious.

It can be imagined that the products are absolutely fresh to be able to climb the Michelin title. I ordered a beef main course. I have never eaten such beef with such a beef flavor. All meats are imported. The cooking temperature and technology are very particular. The chef will decide how much to cook according to the quality of the meat, in order to entertain the guests with the best quality food.

Octavium Italian Restaurant, this is located in the Central area, and has been selected for the Italian cuisine of the Trip.com Gourmet Forest Gold Restaurant. Their pasta is sour and sweet, quite delicious.

One of the Top Fine Dining  in Hong Kong

Mandarin is a Chinese restaurant located in the Mandarin Oriental Hotel in Hong Kong, famous for its exquisite Cantonese cuisine and elegant dining environment.
&bull; Service experience: The service at Mandarin is very thoughtful, reflecting the legendary service inherited by the hotel. The staff are meticulous, enthusiastic, professional, and provide guests with a pleasant dining experience.
&bull; Food quality: The quality of the restaurant&#39;s food has been highly praised by guests, especially the barbecued pork, which is considered to be very delicious, with fat and lean, and melts in the mouth. In addition, the restaurant&#39;s dim sum is also very exquisite, and the steamed dim sum is moderate in size, so that people will not feel too full.
&bull; Decoration and environment: The decoration of Mandarin is elegant and noble, with a strong classical atmosphere. The restaurant is located on the top floor of the hotel, providing a magnificent city view, adding extra enjoyment to the dining.
&bull; Dishes innovation: The dishes of Mandarin are not only delicious, but also innovative. For example, the birdcage-shaped desserts and mango sago have left a deep impression on the guests.
&bull; Price and Value: The set menu at Mandarin Restaurant is priced between HK$728 and HK$838 (excluding service charge). Although it is expensive, many guests think it is a good value considering its Michelin one-star rating and high-quality service.
&bull; Sauces and Flavors: The sauces provided by the restaurant are varied and well-controlled, adding extra flavor to the dishes.

2024 Global 100 - Restaurants for Views & Experiences

好精致的餐厅。【环境】高大上。   🦆啤酒鸭🍃٩😛۶啤酒鸭好吃不油腻，结合啤酒那种爽劲！鸭肉不仅入口鲜香，还带有一股啤酒清香。😋【服务】很赞

年夜饭在香港选中餐厅，我完全没有纠结，直接定了好酒好蔡，喜欢它的品质、环境、味道、食材、服务，其它餐厅完全没在我考虑中。 提前whatsapp和我确认了我一定想要吃的菜，同时也发了酒单。我强调婆参、花胶、猪手三道菜是一定要上的。特色暖胃汤，小小一盅，搭配时令两小碟小菜，立马打开了味蕾。第一道是发财绣球，其实是炸肉球，肉酱里混合了海苔，加两丝青葱点缀。炸肉球鲜美不油腻，只不过味道中规中矩，没有那么亮眼。第二道是主角之一的招牌脆皮婆参，炸过的婆参外表薄薄一层异常酥脆，里面婆参一改往日的清脆，变成了绵密的口感，可能是在其它地方一直没吃过如此做法的婆参，每次来这里都要感慨一番。第三道是焗花胶扒，肥厚的花胶，上好的食材，最简单的做法，原汁原味，焗出来的汤汁异常粘稠，搭配花胶粘牙的口感，每一口都是满满的胶原蛋白。两道主角后上的是青橄榄顿海螺汤，汤里辅料的海螺片也是又大又厚，搭配青橄榄，鲜美却不腻，一口接一口，很快喝完。第五道是脆皮西班牙猪手，也是我一道很爱的菜，外皮香脆，里面肉质口感绵密，不知如何做的，有些骨头都已经酥软了。吃这道的时候嘴唇永远都是粘粘的，太幸福了。第六道是香顿枸杞叶，搭配一些菇类，做法简单，原汁原味。主食是招牌酸辣面，酸辣汤面，除了些葱碎并无其它浇头，酸味到位，但辣味还欠了些，另外扁平的机器面，没了那种劲道。几次来好酒好蔡都觉得面类的主食相较其他菜做的一般。最后就是甜品了，红糖糕伴开心果桃胶，开心果慕斯浸在桃胶里，甜而不腻，微微冰凉，看似平淡无奇，却让人回味无穷。今晚唯一的不满意就是把我需要醒的一瓶很好的红酒开瓶后直接就要往酒杯里倒，这个举动吓了我一跳，不过幸好当晚经理后来跟我们打招呼聊天，热情的态度让我觉得这里的服务还是可以的。好酒好蔡也算是吃过很多回了，菜式变化不大，但隔一阵子竟会想念这些原汁原味的味道，每道菜的造型排盘都是精简为主，食材上好就不用多说了，味道都是以还原食物原本的味道为主，没有那么多不实的花哨。环境更是大爱，今晚除夕夜，没有坐包厢，但是整个餐厅还是非常安静，每桌的食客素质也都很高，真的是吃的十分舒心。一直很喜欢这里，继续推荐。

I didn&#39;t hesitate to choose a restaurant in Hong Kong for the New Year&#39;s Eve dinner. I directly ordered Good Wine and Good Cai. I like its quality, environment, taste, ingredients, and service. I didn&#39;t consider other restaurants at all. They confirmed with me in advance on WhatsApp what dishes I must eat, and also sent me a wine list. I emphasized that the three dishes of ginseng, fish maw, and pig&#39;s trotter must be served.

The special stomach-warming soup, a small bowl, with two small seasonal dishes, immediately opened the taste buds.

The first dish is the fortune ball, which is actually a fried meat ball. The meat sauce is mixed with seaweed and decorated with two strands of green onions. The fried meat ball is delicious and not greasy, but the taste is just average and not so eye-catching.

The second dish is the signature crispy ginseng, one of the protagonists. The fried ginseng has a thin layer of unusually crispy on the outside, and the ginseng inside has changed from the crispness of the past to a dense taste. It may be that I have never eaten ginseng cooked this way in other places. Every time I come here, I have to sigh.

The third dish is baked fish maw, which is thick and rich, made with top-quality ingredients, and cooked in the simplest way. The baked soup is extremely thick, and the fish maw is sticky. Every bite is full of collagen.

After the two main dishes, the green olive conch soup is served. The conch slices in the soup are also large and thick, and paired with green olives, it is delicious but not greasy. I drink it up quickly.

The fifth dish is crispy Spanish pork knuckle, which is also a dish I love very much. The skin is crispy and the meat inside is dense. I don&rsquo;t know how it is made, and some bones are already soft. My lips are always sticky when eating this dish. It&rsquo;s so happy.

The sixth dish is fragrant wolfberry leaves, paired with some mushrooms. The method is simple and original.

The main dish is the signature hot and sour noodles. There are no other toppings except some chopped green onions. The sour taste is in place, but the spiciness is still a little lacking. In addition, the flat machine noodles have lost that kind of strength. I have been to Haojiuhaocai several times and always feel that the staple food of noodles is average compared to other dishes.

Finally, there is the dessert, brown sugar cake with pistachio peach gum, pistachio mousse soaked in peach gum, sweet but not greasy, slightly cold, seemingly bland, but it is endless aftertaste.

The only dissatisfaction tonight is that after opening a bottle of good red wine that I need to decant, they directly poured it into the wine glass. This action scared me, but fortunately the manager greeted us and chatted with us later that night. The enthusiastic attitude made me think that the service here is still okay.

I have eaten at Haojiuhaocai many times. The dishes have not changed much, but I will miss these original flavors after a while. The shape and arrangement of each dish are mainly simple, and the ingredients are good, needless to say, the taste is mainly to restore the original taste of the food, without so many unreal fancy.

The environment is even more loved. Tonight is New Year&#39;s Eve. I didn&#39;t sit in a private room, but the whole restaurant was still very quiet. The quality of diners at each table is also very high. It is really very comfortable to eat.

I&#39;ve always liked it here, and I continue to recommend it.

虽然整体结构和广州两年前吃的一样，但是口味更精进了，环境很好，包房很大很舒服，当得起富豪食堂的名头，点赞

Although the overall structure is the same as the one I had in Guangzhou two years ago, the taste is more refined, the environment is very good, the private room is large and comfortable, it deserves the name of the rich canteen, thumbs up

走私房菜路線的商務中菜館，不設點餐、不設價錢，午市每位$1000。從頭盤到甜點共六道菜，菜式偏清淡小巧，完全沒任何花巧擺盤，味道講究食材原味，吃完整個Menu該想想下午茶吃什麼。餐廳設計高尚，環境寬敞適合談生意，連碧咸也來這裡用過晚餐。前菜&mdash;時令兩小碟 暖胃湯沒甚特別，兩小碟前菜就是一般醃菜和甘旬南瓜湯。頭盤&mdash;蛋白煎花膠蛋白伴入花膠切碎粒，薄身香口。 主角&mdash;青欖燉螺頭來到第三道菜，終有點安慰。螺頭足料，軟林。湯頭清甜而不油膩。 配角&mdash;脆皮豬手見真功夫的一道菜，以高壓煲把豬手炆至軟身，高溫把所有油份迫出，餘下的都是啖啖骨膠原。而且浸完高湯內一天一夜，吸收所有精華，味道豐富。吃前才把豬皮燒脆，做到外脆內軟。值得一讚！主食&mdash;陳年菜脯炒飯以高湯炆炒，飯粒分明濕潤，但吃不出菜脯香。而且份量太細，甜品前的最後一道菜，仍未有飽意。甜品&mdash;草莓牛奶慕絲/ 香煎馬蹄糕香煎馬蹄糕一般酒樓水平。 以草莓牛奶慕絲作為一道中菜私房菜館的結尾，實在有點格格不入，而且牛奶慕絲質感像化了的雪糕，味道偏甜，實在有點失望。

The business Chinese restaurant that smuggles the house food route, does not set a meal, does not set a price, and the lunch market is $1000 per person. There are six dishes from the first plate to the dessert. The dishes are light and small, and there is no fancy plate at all. The taste is exquisite. After eating the whole Menu, you should think about what to eat in the afternoon tea. The restaurant is noble in design and the environment is spacious for business. Even Bixian has come here for dinner. The two small dishes of the fore dish are not particularly warm stomach soup. The two small dishes of the fore dish are the general leek and the sweet pumpkin soup. The head dish is the egg white fried flower glue protein accompanied by the flower glue and chopped grains, thin body. The protagonist, Qinglan Nautilus, came to the third dish, and finally a little comforting. Snail foot, soft forest. The soup head is sweet and not greasy. The supporting corner is a dish with crispy skin pig hands. The pig hands are tied to the soft body with high pressure. The high temperature forces all the oil out. The rest is the shin bone collagen. And after soaking in the soup, one day and one night, absorb all the essence, the taste is rich. Before eating, the pork skin is crispy and crispy, so that the outside is crispy and the inside is soft. Worth a praise! The staple food is fried with the old vegetable stew, and the rice is clearly moist, but the vegetable stew is not fragrant. And the portion is too thin, the last dish before the dessert is still not full. Dessert - strawberry milk mousse / fried horseshoe cake fried horseshoe cake is generally at the restaurant level. The end of the strawberry milk mousse as a Chinese private restaurant is a bit out of place, and the milk mousse texture is like ice cream, the taste is sweet, it is a bit disappointing.

菜品口感精致小巧感觉只够品个味道，主食的量很mini️，餐单都是当天才知道的，环境很加分，但是位于一栋商务大厦内比较适合商务人士洽谈业务用餐，没有商务人士以外的人用餐️，我的出现估计是个意外。午市1000港币+服务费15[%]。

The taste of the dishes is exquisite and small, and it feels only enough to taste. The amount of staple food is very mini. The menu is known on the day. The environment is very good, but it is located in a business building. It is more suitable for business people to negotiate business meals. There is no business person other than business people to eat. ️, My appearance is estimated to be an accident. HK$1000 + 15[%] service fee at noon.

闺密强力推荐说：这家一看店名你就会喜欢。的确。知我者。没去过，据说是大师力作。友说一个人吃了将近三千大洋，结果，没吃饱。秒将即将破土而出的草，洒了除草剂。

It is highly recommended that you like this store name. Indeed. Know me. I have not been there, it is said to be a master master. My friend said that a person ate nearly 3,000 oceans, and the result was not full. The grass that was about to break the ground in seconds, sprinkled herbicide.

日常小聚，来了很久没来过的好酒好蔡。先是暖胃汤，稠密、咸淡皆恰到好处，分量也是，小小一杯，没有喧宾夺主。头盘是天妇罗芋泥卷，味道适宜，但炸的不够清脆，我盘里那两支，一口下去软趴趴的感觉，有点失望。我心中的炸芋泥应该是外面清脆里面甜糯，结果完全不是我想的那样。第一道主角是焗花胶和脆皮婆参，果然是主角菜，造型简简单单，花胶婆参各一片，但味道绝不简单！ 这两片花胶和婆参都很厚实，花胶口感太绵密了、每一口都感觉是种享受，婆参表皮烘的脆脆的，搭配的淋汁浓淡适宜，完美。第二道主角青榄炖海螺，汤碗不大，两颗大青榄加上两三片肥厚的海螺，汤清味浓，仙的回味无穷。第一道配角是姜葱汁煮大红蟹肉，这道获得了全场人的赞美！蟹肉三块，肉质紧密厚实，每一口都是满足。姜葱汁满满覆盖了蟹肉，看着很有奶油质感（creamy），实则姜蒜味道清香，完全不腻，衬托了蟹肉的味道，又不喧宾夺主。第二道配角是脆皮西班牙猪手，每人一长条，脆皮香脆且薄，毫无油腻感。里面的猪手q弹粘牙，指尖的骨头非常酥软，可以连肉一起吃下！每吃一口满满都是胶原蛋白，吃不够！第三道配角是香炖菠菜苗，菠菜苗搭配一点蘑菇，还没入口，已觉得香味扑鼻。主食是野生黄鱼面，黄鱼太过平淡，毫无鲜味和灵气，同行的朋友甚至觉得略有腥气。面的口感太差了，面硬且不劲道，和黄鱼极不搭配，同行的人皆不喜欢，每人喝了几口汤都放下了。甜品是开心果桃胶，桃胶拌了开心果慕斯，开心果香味十足，搭配桃胶，没想到这么配。今晚的菜单感觉很女性化，正餐都在大补胶原蛋白，花胶、猪手、桃胶，都是我喜欢的食材。 那几道经典还是做的一如既往的好，常变的菜都有点摸不着头脑，比如当晚被所有人批评的黄鱼面。我一直觉得好酒好蔡单看菜品绝对不错，但总配不上他的价格，估计大部分餐价都付了这宽敞舒适的用餐环境吧，不知道你们怎么想呢？

Daily gatherings, good wine and Cai, who have not been here for a long time. First, warm stomach soup, dense, salty and light are just right, the weight is also, a small cup, no noisy guests. The head plate is tempura taro mud roll, the taste is suitable, but the fried is not crisp enough, the two in my plate, the feeling of soft and lying down, a little disappointed. The fried taro mud in my heart should be crisp outside and sweet inside, and the result is not what I think. The first protagonist is shaving gum and crispy skin, really is the protagonist dish, the shape is simple, flower gum ginseng each, but the taste is not simple! These two pieces of flower gum and Poshen are very thick, the taste of flower gum is too dense, every mouth feels a kind of enjoyment, Poshen epidermis baked crispy, with a strong and light sauce, perfect. The second protagonist is green blue snail, the soup bowl is not big, two big green snails plus two or three fat conchs, the soup is clear and strong, and the aftertaste of immortals is endless. The first supporting role is the ginger onion juice to cook the red crab meat, which has been praised by the whole audience! The crab meat is three pieces, the meat is tight and thick, and each mouth is satisfied. The ginger onion juice is full of crab meat, and it looks very creamy. In fact, the ginger and garlic tastes fragrant, not greasy at all, setting off the taste of crab meat, and not noisy. The second supporting role is the crispy Spanish pig hand, each with a long strip, crispy and thin, without greasy feeling. The pig hand q bullet sticky teeth inside, the bone at the fingertips is very soft, you can eat the meat together! Every bite is full of collagen, not enough! The third supporting role is aromatic spinach seedlings, spinach seedlings with a little mushroom, no entrance, has felt the fragrance. The staple food is wild yellow croaker noodles, yellow croaker is too flat, no smell and aura, friends in the same group even feel slightly fishy. The taste of the noodles is too bad, the noodles are hard and not strong, and the yellow croaker is very unmatched. The people in the same group don&#39;t like it. Each person drank a few mouthfuls of soup and put it down. The dessert is pistachio peach gum, peach gum mixed with pistachio mousse, pistachio is full of fragrance, with peach gum, I didn&#39;t expect it to be so matched. The menu tonight feels very feminine, the dinner is full of collagen, flower glue, pig hands, peach gum, all my favorite ingredients. The classics are still as good as ever, and the often-changing dishes are a bit inconspicuous, such as the yellow fish noodles criticized by everyone that night. I always think that the good wine is good, Cai Shan looks at the dishes absolutely good, but it is not worthy of his price. It is estimated that most of the meal prices have paid for this spacious and comfortable dining environment. I don&#39;t know what you think?

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The Lung King Heen at the Four Seasons Hotel in Central is very good. The quality of the dim sum is generally very good. But for service and value for money, I personally prefer Tin Lung Heen. I believe that good and bad will not escape your judgment. The taste is irresistible.

2024 Global 100 - Fine Dining 

The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone&#39;s interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!

I like this restaurant very much. I haven&#39;t been there for a long time, but the restaurant is still clean and new, the service is good, the food is good, and the dining experience is pleasant. On weekdays, they only serve set meals, four or five courses. There is not much difference. There is no reason to order five dishes.

It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

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