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Octavium Hong Kong

February 12, 2020 by Jennifer Che Leave a Comment

  • 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 1/2 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 1/2 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

Related Posts
8 1/2 Otto e Mezzo Bombana
Ciak in the Kitchen
Amber Hong Kong

Filed Under: Cuisine, Hong Kong, Italian, Michelin, Michelin1, World Travel

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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