It is always a privilege to taste dishes prepared by a three Michelin Star chef, so CLOSER was more than thrilled to be invited to 8½ Otto e Mezzo BOMBANA at Galaxy Macau for an one-off amazing culinary journey on January 12, when award-winning Chef Umberto Bombana and guest Chef Enrico Crippa, also a Michelin three-star chef, joined hands in preparing an exclusive eight-course menu for only one night.
Speaking to CLOSER during the event, Chef Bombana said this menu aimed to offer guests “something that is popular in Italy”. He also recognised Chef Crippa as one of the top five chefs in Italy.
Born in Carate Brianza, Chef Crippa is one of the most successful chefs worldwide. After working with renowned chefs in Europe including Michel Bras and Ferran Adrià, Enrico sharpened his culinary skills in Kobe with Gualtiero Marchesi, and at Rhiga Royal Hotel in Osaka. In 2003, Enrico opened the Piazza Duomo, Alba in partnership with the Ceretto family. In 2012, he finally joined the prestigous club of three Michelin star chefs.
Of course, the experience of exceptional cuisine isalways heightened further when enjoyed with the right wine, and for this evening, the wines were provided by Italian winemaker Ceretto.
“Refined food and entertainment and beautiful wine are for us one of the most beautiful experiences one can get”, Chef Bombana said. “If you appreciate food, wine is the best match.”
The menu for the evening included eight tantalizing courses prepared by Chef Bombana and Chef Crippa, representing authentic Italian flavours with the season’s freshest ingredients and wine pairing. Dishes included Salad 21…31…41…51, Cod and Pumpkin, Homemade Maccheroni, Potatoes Cream, Lapsang Souchong, Risotto with Black Cardamom, Suprême of Pigeon with Tasmanian Cherries, Mayura Signature Tenderloin, Fruits and Vegetables Soup, and Hazelnut & Chocolate.
Of all the dishes on the menu, chef Bombana noted that his personal favorite was the Suprême of Pigeon with Tasmanian Cherries. The pigeon meat was very tender and juicy, with the rustic flavours launching a full front assault on your palate.
A bottle of Barolo “Brunate” 2004 was paired with this dish, which in itself is an exceptional wine and managed to bring out even more flavours from the already rich pigeon, foie gra and the cherry.
Another dish worth mentioning is the Salad 21…31…41…51 by Chef Crippa. An appetizer full of surprises, the floral presentation was truly eye catching, arousing guests’ curiosity of what it would actually taste like.
With dozens of vegetables, herbs and flowers all mixed in one bowl, the simplest way to describe this salad is to call it a cluster bomb of flavour. Only one bite of the top layer already takes you on a magnificent journey of freshness and tastes. Flavours of each different ingredient explore your palate one after another, while at the same time cleansing your palate for the upcoming dishes.
The salad was finished with a small cold soup with pomelo, a feature likely inspired by the chef’s experiences in Japan.
More culinary expeditions are coming up at 8½ Otto e Mezzo BOMBANA. Stay CLOSER to learn more!
