久久亚洲国产成人影院-久久亚洲国产的中文-久久亚洲国产高清-久久亚洲国产精品-亚洲图片偷拍自拍-亚洲图色视频

Global EditionASIA 中文雙語Fran?ais
Lifestyle
Home / Food

Six years on, Bombana still enjoys causing a stir

By Li Yingxue | China Daily | Updated: 2019-05-31 08:21
Share
Share - WeChat
From left: Durum wheat cavatelli in eggplant sauce; the new executive chef of Opera Bombana, Eugenio Iraci (left), and the owner, Umberto Bombana, prepare for the gala dinner to celebrate the sixth anniversary of the restaurant; roasted David Blackmore tenderloin with pan-seared foie gras, Madeira sauce and morel mushrooms.[Photo provided to China Daily]

Two opera singers perform the aria Nessun Dorma from the corner of a room that's reminiscent of an opera house. Guests tuck into cavatelli and carnaroli rice while they listen intently.

This was the scene at Opera Bombana during a gala dinner to mark the Italian restaurant's sixth anniversary in Beijing. The owner, Umberto Bombana, who is known as the king of white truffles, joined forces with the restaurant's new executive chef, Eugenio Iraci, to present a delicate six-course meal to the capital's foodies.

Besides offering classic Italian dishes, Bombana and Iraci created dishes like David Blackmore tenderloin and pickled mackerel in sweet-and-sour onion marinade for the celebration.

"We cook the fish in the traditional way, but we also add sweet-and-sour flavored onion to balance the flavors of the dish," says Bombana, who believes this is the most important aspect to creating a new dish.

"When you cook protein like meat or fish, you have to make sure that the flavor matches very closely with the other layers of flavors you create around it," says Bombana. "That's what I like to do - balance each layer of flavor."

Bombana often looks to nature for inspiration for his new dishes - and sometimes he likes to take a familiar ingredient and look at it from a different angle.

"What nature gives you, you cook," he says. "And then I use my creativity to balance the dish."

Born in Bergamo in northern Italy, Bombana was inspired by his grandmother, who used to cook for an aristocratic family.

In 2010, he opened 8 1/2 Otto e Mezzo Bombana restaurant in Hong Kong, which became the first three-star Michelin Italian restaurant outside of the country in 2012.

The name of the restaurant is a tribute to his favorite Italian film director Federico Fellini's autobiographical movie 8 1/2, which was released in 1963.

Bombana expanded the Otto e Mezzo brand to the Galaxy Macao in 2015, which was awarded one Michelin star, before opening Otto e Mezzo Shanghai a year later, which now holds two stars.

He opened Opera Bombana in 2013. He named the restaurant Opera because the space has the feel of an opera house and he wanted to present diners with an operatic medley of dishes.

"Each restaurant has its own personality so I don't like to give them the same name," he says.

According to Bombana, if the customers like certain dishes at Opera, they will stay on the menu. At the same time, he likes to change the menu every month by introducing two or three new dishes.

Bombana's goal for Opera is to gain a Michelin star when Michelin lands in Beijing. "To gain a Michelin star, the most important thing is the cleanliness of the flavors," he says.

Bombana worked on collaborations with chef Andre Chiang in each other's restaurants. They teamed up on two separate occasions, once in November and once February, to offer a blend of Italian and Sichuan cuisine at Opera Bombana and The Bridge in Chengdu, Sichuan province.

The duo saw the similarities between the two cuisines, and worked to devise a menu that harmoniously combined the spiciness of Sichuan cuisine with the fragrance of truffles.

Thanks in part to this collaboration, Bombana understands how hard it is to master Chinese cooking since it covers such a range of different cuisines, and he is looking forward to cooperating with more Chinese chefs.

He is also impressed by the flavors of Chinese ingredients. "For example, in Yunnan province, even the fruit is really nice, and the matsutake mushrooms are amazing - the intensity is like the white truffle," he says.

Bombana believes Italian cuisine is simpler than French cuisine, which includes many sauces. "I like pleasing Asian people with my food from the heart," he says.

He describes his cooking style in three words - simplicity, kindness and freedom.

"I like freedom in every sense. I like freedom to see things in different ways, and I like the freedom to create new dishes. But respect comes first: We need to respect people and the ingredients."

Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
 
主站蜘蛛池模板: 国产黄色小视频 | 欧美成在线 | 天天五月天丁香婷婷深爱综合 | 亚洲国产成+人+综合 | 亚洲视频免费观看 | 日韩欧美国产视频 | 91色视| 亚洲视频精品 | 1717she国产精品免费视频 | 国产一区二三区 | 欧美一级特黄高清免费 | 一本久道久久综合婷婷 | 13一14周岁毛片免费 | 亚洲欧美综合网 | 337p粉嫩日本亚洲大胆艺术照 | 国产精品自在线天天看片 | 亚洲男人天堂手机版 | 亚洲精品一区二区四季 | 免费看欧美xxx片 | 欧美一级在线观看 | 亚洲国产老鸭窝一区二区三区 | 中文字幕国产欧美 | 久久88香港三级台湾三级中文 | 欧美在线观看高清一二三区 | 亚洲国产高清在线 | 亚洲成人黄色在线观看 | 毛片在线免费观看网站 | 国产首页精品 | 成人性生免费视频 | 免费被黄网站在观看 | 久久久久久久91精品免费观看 | 久久国内精品自在自线观看 | 久久福利青草精品免费 | a毛片免费视频 | 国产毛片在线高清视频 | 性感美女一级片 | 亚洲国产高清视频在线观看 | 久久久久欧美精品网站 | 久久综合一本 | 亚洲图片一区二区三区 | 91精品手机国产在线能 |