News Archives:
Australian Black Truffle is at 8 ½ Otto e Mezzo BOMBANA
(July 26th, 2020)Australian black truffle has arrived in 8 ½ Otto e Mezzo BOMBANA Shanghai. It is time to enjoy the classic tuber melanosporum feast! …
Brand New Lunch Menu of July at 8 ½ Otto e Mezzo BOMBANA Shanghai
(July 6th, 2020)Here comes the hot season. Shanghai 8 ½ Otto e Mezzo BOMBANA launches brand new lunch menu of July, awakening your mid-summer taste buds with…
New Summer Cocktails at 8 ½ Otto e Mezzo BOMBANA Shanghai
(June 29th, 2020)Here comes the hot summer! A cool cocktail with the stunning Bund scenery can drive away all the hot waves. This season, Shanghai 8…
Dragon Boat Festival special i gelati lancunsini at 8 ½ Otto e Mezzo BOMBANA Shanghai
(June 23rd, 2020)Here comes the Dragon Boat Festival! 8 ½ Otto e Mezzo BOMBANA Shanghai launches a limited dessert, i gelati lancunsini in the dinner set, which…
Brand New Lunch Menu in June at 8 ½ Otto e Mezzo BOMBANA Shanghai
(June 5th, 2020)A brand new “il pranzo” menu, launched by 8 ½ Otto e Mezzo BOMBANA Shanghai in June, bringing an array of refreshing and delicate flavors…
Upcoming New Lunch Menu in June at 8 ½ Otto e Mezzo BOMBANA Shanghai
(June 3rd, 2020)While summer arrives in a breath, 8 ½ Otto e Mezzo BOMBANA Shanghai lifts the curtain on the new season with brand new lunch menu….
8 ½ Otto e Mezzo BOMBANA Shanghai brand new Spring Menu
(April 29th, 2020)Let’s welcome the leisure Labor Day holiday with delicacies! 8 ½ Otto e Mezzo BOMBANA Shanghai will open for lunch time with brand new…
Great-value lunch at 8 ½ Otto e Mezzo BOMBANA Shanghai
(April 29th, 2020)As the warm sunlight shines down in late spring, 8 ½ Otto e Mezzo BOMBANA Shanghai will open for lunch time with innovative and…
Private Dining on The Bund – 8 ½ Otto e Mezzo BOMBANA
(April 17th, 2020)In this glorious spring, everyone’s desire is rippled for delicacy. During this special period, we truly hope to bring the healing energy with warmth…
8 ½ Otto e Mezzo BOMBANA Shanghai Black Pearl “Chef’s Degustation Menu”
(April 8th, 2020)In the delighted spring, Chef Riccardo carries on the persistence in using high quality ingredients, selecting seasonal products from the land, mountains, oceans and…
