CHEF RECIPES

At the beginning, the selection of products that we offer on our website was exclusively for the best chefs. You can find here their recipes designed to enhance our ingredients; we thank all of them for this valuable contribution.

 

HOMEMADE CAVATELLI SHELLFISH RAGOUT AND SEA URCHIN

Umberto Bombana

Hailed as “The King of White Truffles”, Chef Umberto BOMBANA delights the palates of the world's finest gourmet.
Chef BOMBANA’s talent and skills have taken him around the world. In 1983, he joined the famous Rex II Ristorante in Los Angeles, where he was lauded for his simple yet refined regional cooking.

Chef BOMBANA arrived in Hong Kong in 1993 to open Toscana and quickly established it as an iconic destination of the fine dining scene. His distinctive flair and passion for refined Northern Italian cooking offered Hong Kong 15 years of incomparable dining.

With the closure of Toscana and The Ritz Carlton Hong Kong in 2008, Chef BOMBANA began his most personal and distinctive project. 8 1⁄2 Otto e mezzo BOMBANA is today the only Italian 3 Michelin Stars restaurant outside Italy (in Hong Kong, Macau and Shanghai).

Ingredients

For 1 pax

5g sea urchin
15g scampi (no shell)
15g octopus
20g snapper
15g lobster (no shell)

30g diced cherry tomato
5g chopped garlic
50g lobster stock
50g seafood soup
3g basil

salt
white pepper
dry chili

Preparation 

Seafood:
Cut the scampi, octopus, snapper and lobster into small dices, marinate with extra virgin olive oil, salt and white pepper

an-fry the garlic and dry chili until a golden colour, put on side

Cook the diced cherry tomatoes in medium heat, add the lobster stock and seafood soup

Separately, pan-fry the seafood and mix with the garlic chili, basil

Add seafood-tomato sauce


Cavatelli:
Cook the cavatelli in salt water for 3 minutes, mix with the sauce and cook for another 3 min. Transfer onto a plate, garnish with the sea urchin on top.



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