European restaurants are included in the rankings. Probably because Europe has a way of proposing sophisticated cuisine that has not yet been adequately developed here.Perhaps in the service, the table setting, and the decoration of the restaurant rather than in the presentation. The informal style remains, despite the many steps forward. Obviously, it's nice to be included on that list: we were fourth, sixth, eleventh, in 2019 we are twelfth, we are always in the top 15. A couple of years ago they gave us the Lifetime Achievement Award and this year The Art of Hospitality Award: and it says a lot about Italian hospitality.
Are you one of those chefs you see on the floor?
UB: I am someone who accompanies the diner: being seen is important, also for the team to make them understand what the sense of hospitality should be, without arrogance and with the sincerity of Italian hospitality. Certain sophisticated places, with particular tablecloths, location and elegance can convey aloofness. You sit at the table and feel clumsy and embarrassed: conversely, my job is to make people feel good. This is why I was so delighted to receive the hospitality award.
Which are the dishes that are worth all of these awards?
UB: Shima-aji, which is Japanese amberjack, served with Oscietra caviar, autumn vegetable salad and champagne dressing. Warm lobster in reduced broth with broccoli emulsion. Confit Abalone cooked 18 hours with sweet pepper and semi-dried tomato compote served with Oscietra caviar. Fresh Japanese langoustine served with tarragon sauce and roasted mushroom medley and salad. Warm Lobster Salad with roasted mushroom, truffle dressing, Alba white truffle. Then the classic dishes: homemade tagliolini with Alba white truffle, Short Rib and Beef Tenderloin, to taste the differences.
Grandmother are an inspiration, even for a great chef.
UB: Both of my grandmothers, but what beautiful Sunday lunches from Grandma Rina! She was from Mantua and on Sunday she ate chocolate salami, pumpkin ravioli, and tagliolini in broth.
The Alba White truffle ambassador throughout the world: another of Umberto Bombana's roles.
UB: Each year, the Piedmont Region along with the Association of Alba choose a chef or an actor to represent white truffle throughout the world. Over the years, many have been awarded this honour, including Alain Ducasse and Gerard Depardieu.
How important is truffle at 8½?
UB: Incredibly important. Eating truffle has become a status symbol here. Every year, on the second Sunday of November, the Castle of Grinzane Cavour, in connection with us, hosts an auction of ten of the most beautiful truffles of the season and the proceeds go to charity (in 2018 €393.900 were collected, ed.)
Who knows how many have asked you: why don't you open an 8 ½ in Italy?
UB: Because I suffer from jet lag. I'm joking, but there's a grain of truth. Each time I find it harder to recover. When you go back to Italy, you want to be present, but you can't be two places at once. I'm famous here, people know me here and I have to be present here as well. I would like to be able to collaborate on some Italian projects, that I could manage.
Do you have time to experience Hong Kong? Tell us about it, through the eyes of a Westerner.
UB: It's a fascinating city. Meanwhile, I'm crazy about Cantonese food, I find it balanced and profoundly cultural. This city is very convenient, you can move around easily, there are lots of taxis, in the centre there are many overpasses that separate pedestrians from the traffic. But despite the modernity, part of the Chinese tradition still exists, which has been preserved. It's great to live here. And my wife is Chinese. I like this family-based society, like our own, family reunions and Mahjong games. Victoria Peak is close-by to the house, then there are Chinese temples where it's nice to relax. Yes, Victoria Peak is our playground.
Author : The Slowear Journal