8½ Otto e Mezzo BOMBANA Shanghai

For the main course, I indulged in the Charred M9 Denver cut beef, a testament to the restaurant's commitment to quality and sustainability by primarily sourcing beef from Uruguay, where farming methods allow cattle to roam freely. This exceptional beef showcased a perfect balance of tenderness and bold flavors, expertly prepared to perfection. It was accompanied by an artichoke in three distinct textures: the heart of the artichoke at the base, a creamy artichoke blend in the middle, and crisp young leaves delicately deep-fried on top. This harmonious blend of flavors and textures resulted in a truly remarkable and memorable dish. Pairing it with a tannic Piedmont wine, Accornero Bricco del Bosco 2013, enhanced the experience, with notes of red cherry, raspberry, strawberry jam, and sweet spices, culminating in impeccable balance and outstanding length. Dessert arrived in the form of pumpkin cloves gelato with chestnut flower cream, red plum gel, and pumpkin seed crumble. This sweet creation offered delicate flavors with intriguing clove notes that lingered. To conclude this extraordinary meal, I enjoyed a warm Illy espresso, accompanied by a selection of three Petit fours: mini macaroons with berry coulis, a fake pearl with Sicilian pistachio and raspberry insert, and a delightful chocolate praline with Tonka bean. Overall, my experience at Otto e Mezzo Bombana was nothing short of fantastic. With its Two Michelin stars, this restaurant offers a culinary journey that combines Italian excellence with the enchantment of Shanghai's historical Rock Bund. My bill of 1700RMB was a testament to the quality and luxury that Otto e Mezzo Bombana delivers. It's a dining experience I won't soon forget.

I'm a regular at Mi Er, so I went there during the restaurant week. I ordered the lunch menu, which includes appetizers, pasta, main course, and dessert. I also ordered two glasses of wine and a risotto. I don't know why, but I've had the three-course lunch many times before, and usually I'm full with the bread or snacks. This time I ordered risotto and an extra bread, but I still didn't feel full, which was strange. The main course m7 steak is the highlight of the entire menu. The spiciness of mustard seeds, the interesting crunch when bitten, the rich sauce, the perfect charring of the beef skin, and the completely tender interior make it a great main course. The other main course is sea bream, which is more ordinary. The sweetness of the lettuce sauce highlights the freshness of the fish, and a little bit of radish is a good seasoning. I don't understand the function of the caviar in the appetizer. It is said to have a smoky flavor, but I didn't taste it at all. But horse mackerel, pickled cucumbers and radishes, paired with the freshness of kalman, are already very suitable as appetizers in 40-degree Shanghai. I ordered the risotto alone, which was standard but well-made. The delicious taste of porcini mushrooms filled the mouth, and some fresh and chewy lobsters were added. There was nothing to complain about. Before the appetizer, a small cheese foam was also provided, paired with a tomato-flavored base. Amazing. At this time, his special bread was served, paired with three kinds of olive oil. As expected, the limited friends' comments were very accurate, and this is the difference that can be tasted with a mouth. The tomato smoothie for dessert was eye-catching, and it seemed that everything related to tomatoes was delicious. It was like eating a freshly picked tomato that was ripe and just frozen in the middle of summer. It was also paired with almond and jam-flavored condiments. The last three small desserts, the green chocolate was amazing. Some spices were added very creatively, probably lemongrass basil, but I didn't taste it. The spice flavor lasted only for a short time, but the impact was good. Finally, let's talk about the pasta. The taste of parsley completely covered all the flavors. The wheat aroma of the handmade pasta and the seafood taste of the small squid were all gone... The sommelier gave a good review and the wine recommendation was great. It was the flavor I liked at the moment. Overall it was okay. But I may not come again. I felt a little hungry for some reason.

The Emerald Western Restaurant is located in Disney Town near the intersection of Shendi West Road and Chuannanfeng Road in Chuansha Town, Pudong New District, Shanghai, People's Republic of China. The restaurant focuses on Western-style dining as its business philosophy and features a beautiful environment with birdsong and flowers, which makes diners who come to taste and check in full praise!

The 2017 Michelin Guide two-star restaurant is located on the bank of the Huangpu River. From the window, you can see the bustling scenery of Lujiazui in Pudong. The exquisitely presented dishes are amazing from the appetizers. The cat ear pasta is a dish that impressed me the most. I like the taste of this pasta, and it is especially delicious with blue dragon and seafood sauce. I also like the dessert ice cream, which has a rich taste, and is sweet but not greasy, and is quite refreshing. It's a very good experience.

I went here a long time ago. My Italian friend and a foodie highly recommended this Italian restaurant. I like the ravioli and steak. The Italian ham with cherries is very good. The small dessert plate is very cute. My friend likes the tiramisu very much. I don’t like coffee-flavored food so I won’t comment on it~ The environment is great and the service is also very good. I will try the lobster noodles later.

8 1/2, the most authentic Italian food in Shanghai! At the same time, you can enjoy the beautiful scenery at the Bund [strong] The Sunday Brunch here is very cost-effective. If you like Italian food, you must try it!

It's the season for white truffles again. I'm the first batch in Asia. I'm lucky to taste it at 8 ½ Otto e Mezzo BOMBANA. The Xiejin Building, located in Rock Square, Bund, is a century-old building with a sense of history. I was deeply touched from the moment I entered the elevator. The sixth floor opens to a very elegant dining environment, and there is a row of wine cellars. Pushing open the iron window, facing the Huangpu River, you can see the Oriental Pearl Tower up close. The view is good. There is also a terrace, and it feels good to drink. Ordered Italian mineral water without carbonated water ~ clean up the taste buds and start to taste Italy! The bread before the meal is very particular, Focaccia, olive bread, carta di musica, white bread roll, polenta bread and grissini, all my favorite. I especially like grissini, which is in the shape of cheese strips, very crispy, freshly made, fresh and delicious. I like their vinaigrette, which is sweet and sour. I chose the latter between fresh burrata cheese and vegetable soup. The soup has the color of spring, the color is tender and green, and the white beans are added, which has a light taste; The main course tastes very good, with Italian potato balls, which are very chewy and small in size. Culatello ham is a more precious ham than parma ham. The meat sauce is amazing and has a strong aroma. Only some top restaurants use such high-quality raw ham as raw material. With the rich taste of Parmesan cheese, it is very appetizing; The spaghetti is served with small cuttlefish and many seasonal seafood. The noodles are very elastic and seasoned with herbs, which is very delicious; The veal leg is slow-cooked and stewed until it is particularly tender. The bone marrow is delicious and not greasy. With green sweet beans and baby carrots, the whole dish is very outstanding. The polenta-corn puree at the bottom has a granular taste and is very balanced when eaten together; Here comes the highlight. The white truffle is brought by the chef and placed in a glass container with rice grains. It comes from the Balkan Peninsula of Italy at an auction. A strong special mushroom aroma between garlic and cheese rushes straight into the nose. The color is light beige, the first batch in Asia, comparable to diamonds. Use a special tool to cut the white truffle into very thin slices, sprinkle a lot on the risotto, the super rich creamy flavor, plus the white truffle plays a catalytic role in the finishing touch, it's the first time to eat such delicious, no wonder white truffles, caviar and foie gras are the world's three major delicacies. Carnivores don't forget to order the signature "beef short ribs and beef tenderloin" here, which uses the best parts, very tender, plump and juicy meat, plus mashed potatoes, beets and carrots, it still feels delicious after eating white truffle risotto; After-meal desserts include cheese selection, blue cheese is my favorite, honey ice cream and raisin cheese bread; homemade vanilla ice cream with pickled strawberries, a big bowl; classic tiramisu with perfect sweetness and moistness!

Michelin is a gimmick... To be honest, Michelin is just a gimmick. The price of the dishes is not cost-effective. However, if you talk about the added value, it is worth it. Appetizers are given to each table, and there is also a plate of milk foam that I can't name? ? ? Bread can be refilled unlimitedly, of course you have to eat it, and then, one plate of noodles per person, it cost 700+, to be honest, it's still painful. Although the service looks good, to be honest, there is no free tea, which is not friendly at all. After all, working class people like me still want to experience the service environment and dishes of Michelin! I won't comment on the noodles. Everyone has their own taste and preference, but at least after eating it, the ingredients are very fresh!