Having made his name in Asia at Toscana at Hong Kong’s Ritz Carlton Hotel, Italian chef Umberto Bombana’s latest venture has been impressing diners for five years now.
Bombana’s cooking is known for its technical flair, as exemplified by such signature dishes as lobster salad and Oscietra caviar, celery jelly, couscous, winter leaves, and Champagne dressing, or homemade cavatelli, shellfish ragout, and sea urchin.
His wine offer, meanwhile, is a serious affair housed in a walk-through cellar and featuring more than 2,000 bottles. With a genuinely global focus that is as strong in the New World as it is in the European classics, and with a wide choice available by the glass as well as by various bottle formats, the Otto e Mezzo list impressed the judges at the World’s Best Wine Lists 2015 for its depth and breadth. As the judges themselves put it, “it’s a list that ticks all the boxes.”