One of the hottest tables in Hong Kong during Art Basel is three starred Michelin Italian chef Bombana. The food extravaganza is best seen in the photos below, and no doubt these French black Perigord truffles were superb, despite its the end of the season.

I am introduced to the chef, often called the “king of truffles” Umberto Bombana a man with a presence. He features Italian classical dishes, and adds some modern twists using the finest international raw materials. Last night he served some of Massimo Spigaroli’s parma delight: http://mesubim.com/2013/11/14/curing-culatello-2013/

The chef and I have some friends in common and he is frank about his views on cuisine. An admirer of Alajmo, I too begin to understand where he is coming from. We leave the menu up to Umberto as he asks, “pasta” as we all nod yes.

We start with a lobster dish and thankfully not Canadian lobster – this time Homard Bleu. I am still trying to figure out why the Canadians are bastardizing something so luxurious and turning it into a common table food.

So the pasta keeps coming including a homemade pappardelle, and some delicate asparagus filled ravioli with morels. This was what caught my wife’s eye and I dream of morels. The truffled risotto (no chemicals) and many other plates including some baby pork and black truffles again.

The meal in comparison to what you expect from a three starred experience was unusual. It lacked the stuffiness you usually encounter in Michelin restaurants, the so-called Michelin heavy handed formality, and those obvious French nuances that can be annoying unless done right. This time no pretence, just a focused feast of numerous delights, all with the smile of the chef./bravo/

Address: Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong.
T. +852 2537 8859