Fourteen years on, Otto e Mezzo still sets the bar for Italian dining in Hong Kong. While culinary trends lean towards ever more intricate creations, chef Umberto Bombana’s menu reads almost simply – linguine Mancini with Scottish razor clams, parsley and lemon, or grass-fed Wagyu beef and veal cheek with pumpkin purée and black truffle sauce. Yet, this simplicity is precisely the point. Otto e Mezzo excels in executing straightforward dishes to an unparalleled standard.
International-grade ingredients and an elegant ambience aside, the cooking retains a charmingly rustic quality. This unpretentious excellence shines through, regardless of the founder’s numerous accolades. It’s a testament to the enduring appeal of well-crafted, classic Italian cuisine.