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    Home » World Travel » Hong Kong

    Octavium Hong Kong

    Published: Feb 12, 2020 · Modified: Jul 17, 2022 by Jennifer Che

    • Octavium Hong Kong
    • Octavium Hong Kong
    • Octavium Hong Kong
    • Octavium Hong Kong

    Octavium is the experimental kitchen for Chef Umberto Bombana, the famous Italian chef behind 8 ½ Otto e Mezzo Bombana (the only 3-Michelin starred Italian restaurant outside of Italy). Octavium Hong Kong is part of a trio of Italian restaurants by the Bombana Group in Hong Kong, the third being Ciak in the Kitchen, the most casual of the three.

    Executive Chef Silvio Armanni oversees the restaurant. According to Chef Bombana, Octavium allows him to experiment more without feeling the need to always use super high end ingredients (truffles, blue lobster, etc.), which is what diners at 8 ½ Otto e Mezzo expect.

    Starters

    Octavium Hong Kong
    "Daniel Sorlut" Oyster with Kaluga caviar and Champagne foam
    Octavium Hong Kong
    Challans Duck Breast with Australian black truffle, cherries, and leek
    Octavium Hong Kong
    Mediterranean octopus with topinambur, cherry tomatoes, and olives

    Pastas

    Octavium Hong Kong
    Uni pasta Trenette "Mancini" with sea urchins and capers
    Octavium Hong Kong
    Tagliolini with Australian black truffles, chanterelle mushrooms, butter, parmesan

    Main Course

    Octavium Hong Kong
    Line caught sea bass with artichoke, fava beans, and olives
    Octavium Hong Kong
    "Mayura" beef sirloin with eggplant

    Cheese and Dessert

    • Octavium Hong Kong
      Italian artisanal cheese
    • Octavium Hong Kong
    • Octavium Hong Kong
      Octavium Tiramisu
    • Octavium Hong Kong
    • Octavium Hong Kong
    • Octavium Hong Kong

    General Thoughts - Octavium Hong Kong

    Octavium does a fine job of providing diners with excellent food and warm service in a cozy, pleasant dining space overlooking Central in Hong Kong. The homemade pastas were great, the meats were executed perfectly, and all in all, we had a lovely dinner.

    Does it taste that experimental?

    The dishes were delicious but did not surprise me in any strong sort of way. Instead of discovering new, innovative flavor combinations, I found the food to be very good but safely within the realm of flavors I had enjoyed before. Instead of thinking it as a truly experimental test kitchen, I see it more like another arm of Otto e Mezzo that incorporates a broader range of ingredients. Frankly, in our meal we still saw our fair share of typical gourmet ingredients such as truffles, caviar, and sea urchin.

    Nonetheless, Chef Silvio and his team work hard to create delicious Italian dishes that incorporate a wide variety of fun and interesting ingredients. This is a good option for a business meal or a special celebration.

    Octavium Hong Kong
    8/F One Chinachem Central
    22 Des Voeux Rd
    Central, Hong Kong

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    8 ½ Otto e Mezzo Bombana
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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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