Food | Sensibility and Balance

Michelin one-star 8½ Otto e Mezzo BOMBANA Macau celebrated its first Anniversary with the launch of black winter truffle dishes. Usually, discerning diners are very pleased during the Tasmanian truffle season due to the fact that chefs are very generous. Dishes are often covered entirely with a thick layer of black truffle slices, and the aroma is tantalizingly addictive.
On the first anniversary celebration event, Master Chef Umberto Bombana and Executive Chef of the Macau branch Antimo Merone created a special menu of the night and shaved black winter truffle from Tasmania for their customers. Dishes include Marinated Striped Jack with celery salad and black winter truffle, Homemade Tagliolini with butter, Parmesan and black winter truffle fondue, and “Fassone” Verl Tenderloin in crisp bread, parsley gnocchi, green vegetables and black winter truffle.
“For me, pairing truffle with ingredients calls for sensibility and balance. As many discerning diners know, truffle goes well with ingredients such as eggs and cheese. That is why we have the Homemade Tagliolini, a very simple dish, but also, we want to challenge ourselves to match truffle with other ingredients. I have been working with truffle for so many years, and it is no longer a challenge for me, yet, I still delight in the fact that customers are satisfied,” Bombana explained.
Personally, the Homemade Tagliolini was still my favorite dish of the night as the butter and Parmesan truly enhanced the fragrance of the truffle. Marinated Striped Jack with celery was excellent, yet the umami taste of seafood overwhelmed the flavor of black truffle. Last but not least, the veal in crisp bread was the one that struck a balance, with the taste of various ingredients in perfect harmony.
Individuals who missed the special celebration should not be disappointed, because 8½ Otto e Mezzo BOMBANA Macau will be launching a series of dishes with black winter truffle from Tasmania in July.