Branch
Macau
8½ Otto e Mezzo BOMBANA Macau
8½ Otto e Mezzo BOMBANA Macau brings the same spirit and celebration of Italian life from Hong Kong to Macau’s fine dining scene. The much anticipated second 8½ Otto e Mezzo BOMBANA officially opened in 2015. In less than one year, the elegant ristorante in Galaxy Macau was honoured with one star from the authoritative Michelin Guide Hong Kong & Macau.
Opened by internationally acclaimed Chef Umberto BOMBANA, the chef is known as a champion of honest cooking, great produce and attention to service. Pushing traditional Italian cuisine forward with innovative and boundless creativity, his restaurant is now recognized as an institution for Epicurean connoisseurs the world over.
Located on the 1st floor of the Galaxy Macau Phase II development, the restaurant occupies 5,000 square feet with a spacious main dining room that seats 80 and 2 private dining rooms for 8-10 people respectively.
The interior of 8 ½ Otto e mezzo BOMBANA Galaxy Macau was designed under the attentive supervision of Chef BOMBANA. The space was meticulously created to provide a comfortable and relaxing ambience. The elegance is accentuated by prestigious artworks by Gianluca Miniaci expressing themes of love, life and passion.
Marino D’Antonio - Executive Chef
Weekie Lee - Pastry Chef
Team
Marino D’Antonio - Executive Chef
Marino D’Antonio, who is from Bergamo, the same hometown as Chef Umberto Bombana, is now at the helm of 8½ Otto e Mezzo BOMBANA at Galaxy Macau™. Remarkably, it was not their home country of Italy – but China – which would bring the two chefs together. In 2013, Chef Marino partnered with Chef Bombana to open Opera BOMBANA, which quickly became the hottest Italian restaurant in Beijing. On top of opening many highly successful restaurants across China over the past two decades, Chef Marino has also authored two culinary books to share his knowledge of Italian gastronomy in China.
His goal is to ensure that the 8½ Otto e Mezzo BOMBANA at Galaxy Macau is vibrant, successful, and filled with guests. He wants it to be approachable and welcoming. His dishes will showcase the very best dishes of Italy, from all across the vast country.
Weekie Lee - Pastry Chef
Hong Kong native, Chef Lee works closely with executive chef Riccardo La Perna to create high quality Italian pastries and desserts. She studied Japanese language from Kansai College of Business and Language and was exceptionally trained at the Kobe International Cooking College for pastry craft.
In 2008, after gaining experience in the Harbour Grand Kowloon in Hong Kong, Chef Weekie joined the Joël Robuchon restaurant group in Hong Kong and Shanghai, where she mastered the pastry craft and garnered a reputation for her artistic flair over 13 years.
