I recently had the pleasure of dining at the Chef’s Table at Michelin two-star Italian restaurant 8 1/2 Otto e Mezzo BOMBANA Shanghai, and it was something quite extraordinary.
Situated directly within the kitchen, this exclusive table places diners in the center of the action. It’s an intimate, behind-the-scenes glimpse into the artistry of Otto e Mezzo, hosted by Executive Chef Nicoló Rotella and Restaurant Manager and Head Sommelier Ervin Ong.
Limited to just two or three guests and available only during the cooler months, the chef’s table is more than a meal — it’s a front-row seat to the intricate ballet of fine dining.
Anniversary coming up? Entertaining a VIP? Or maybe you’re a gastronome that desires a seat at this table. It is an unparalleled experience with personalized service that showcases the restaurant’s unwavering commitment to quality and hospitality.
About 8 1/2 Otto e Mezzo BOMBANA
8 1/2 Otto e Mezzo BOMBANA is located at Rockbund, a stone’s throw away from the Bund. The Italian fine dining restaurant has held its Michelin two-star position since the Guide’s inaugural Shanghai launch.
The restaurant’s minimalist, chic design — dark tones and sleek gold lines — exude elegance and understated luxury. This spot isn’t just for special occasions; it’s a place that makes any meal feel like an event.
At the helm of this Michelin-starred restaurant brand is Chef Umberto Bombana, a culinary giant known for transforming Italian staples into masterpieces. His restaurant group has long been a standard-bearer of Italian fine dining; the original in Hong Kong holds three Michelin stars.
Nicoló Rotella (image provided)
In Shanghai, Executive Chef Nicoló Rotella is the one executing the renowned menu on Bombana’s behalf. Rotella has worked in some of Italy’s most celebrated kitchens, including Da Vittorio in Bergamo. He arrived in Shanghai as part of the New Wave by Da Vittorio team before joining Otto e Mezzo in the summer of 2023.
Ervin Ong (image provided)
Service is polished, attentive, and unpretentious. The waitstaff is well-versed in the menu and wine pairings, always ready with recommendations that hit the mark. Restaurant Manager and Head Sommelier Ervin Ong, who joined in 2021, is especially skilled in these aspects. He was also awarded the Sommelier Award from the 2024 Michelin Guide.
While 8 1/2 Otto e Mezzo doesn’t come cheap, the quality of the ingredients, the precision in every dish, and the overall experience make it worth the indulgence. This is a restaurant where you’re not just eating; you’re savoring a moment — one expertly executed course at a time.
But if you’re looking for an experience that’s a cut above, I suggest trying to book the Chef’s Table for an especially unique experience.
The Food — Chef’s Table
The following is my Chef’s Table menu, handpicked by chef from the a la carte selection, both signatures and seasonal dishes.
A playful introduction to the meal begins with the Tonno, bluefin tuna tartare paired with eggplant “caponata” sorbet served in a cone. It’s a delightful contrast of textures and temperatures with the sweet fattiness of the tuna at the base and the slightly tangy, refreshing caponata sorbet on top.
Of course, with any meal at Otto e Mezzo, there’s bread. These fresh baked loaves are impossible to deny. Crispy crusted and pillowy on the inside, the bread is served with three premium grade olive oils. I prefer the sharp, spicy olive oil. The selection also includes ones that are more mellow and more floral.
The Granchio showcases the sweetness of confit snow crab, elegantly balanced by a vanilla and crab coral emulsion. Superior Oscietra caviar adds bursts of briny salinity, while “osmosis cucumber,” the marinated cucumber adds freshness. The marinating liquid, comprised of Chinese yellow wine, ginger, and white soy sauce, is added as a sauce, and ties the dish together with light acidity and rounded umami notes.
The next dish is Capasanta. Confit scallops are served carpaccio-style alongside underripe summer figs preserved in their green state. A delicate honey and yuzu dashi warms the palate, while shiso leaf and fig leaf oil lend herbal and grassy notes. The aromatic broth is both comforting and refined, a perfect foil for the tender scallop’s natural sweetness, making it ideal for the cool weather.
The New Zealand scampi is by far the most lavish and most memorable dish. Supreme quality scampi is gently steamed to preserve its pristine flavors, paired with Thai basil, and is painstakingly wrapped with crunchy sand chives. It is elevated with scampi bisque, made with Thai basil instead of the traditional tomato, fortified with Pastis wine, offering depth and complexity. The floral, onion-like sand chives also adds a delightful crunch.
Next, is Chef Nicolo’s signature Raviolo, a masterful creation of homemade pasta filled with Sicilian almonds, offering a smooth, luxurious texture and a rich, nutty flavor. The raviolo is crowned with original Oscietra caviar and served in an aged leek consommé, clarified with sea bream for added depth. The consommé ties the elements together beautifully, creating a dish as refined as it is memorable.
Then, a charred M5 wagyu beef tenderloin, perfectly cooked to reveal its buttery richness. Accompanying the beef are two distinctive sauces — a natural veal jus and a bitter herb sauce made with malantou (马兰头) infused with cinnamon, coriander, and cardamom, among other aromatics.
A “rainbow salad” is served alongside, seasoned with bright and citrusy Xerez vinaigrette and presented as a bouquet. It acts as a delightful palate cleanser between bites of beef.
Pre-dessert is an off-menu item reserved for special occasions, provided to guests who — hint, hint — mention a celebration when making a booking. The Sgroppino is made with 70% gelato, 30% lemon sorbet, limoncello, and Italian grappa.
The limoncello is house-made with organic Hainanese lemons steeped in vodka, which imparts a clean citrus aroma. It is whipped table side with a spot of champagne to achieve its desired consistency, then served in a chilled martini glass with a flourish of lemon zest. It is creamy, zesty, and tastes like pure joy. The Sgroppino is also available at other Otto e Mezzo locations.
For dessert, it’s the Bônet, a quintessential Piedmontese dessert featuring a rich whisky and chocolate ganache with candied orange. Bitter cocoa and dark chocolate sorbet provide a deep, intense flavor without overwhelming the palate. It’s rich in cacao flavors yet isn’t heavy.
Finally, a whimsical collection of meticulously crafted petit fours to end the meal. Frivolezze include a blackcurrant macaron, ricotta fritelle with a tangy yuzu gel, a white chocolate and pistachio “fake pearl,” and dark chocolate with coffee, hazelnut, and a lemon pepper chocolate bonbon.
How Much?
The Chef’s Table experience, subject to availability, starts from ¥3,580. Pricing fluctuates depending on seasonality and ingredients.
If that’s too rich for your palate, I highly recommend the lunch menu if you’re curious.
Lunch is ¥588 for three courses or ¥888 for four courses. Also included is bread and grissini, a special amuse bouche, frivolezze/petit fours. Dinner is ¥1,980 for five courses, ¥2,980 for nine courses. The white-truffle menu (¥3,588) is available until Chinese New Year.
All prices subject to 15% service charge.
8 1/2 Otto e Mezzo BOMBANA
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