Octavium

Chef Umberto Bombana's (the man behind three Michelin star 8 1/2 Otto e Mezzo Bombana) second Hong Kong restaurant is a testing station for new ideas, operating much like a private kitchen. The menu is small and simple, featuring a daily dish and the interior has been designed by the chef himself. Examples of changing dishes include homemade Sardinian gnocchi with traditional pork ragout and castelmagno cheese and grand cru chocolate soufflé with hazelnut gelato.