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The signature dessert at 8 ½ Otto e Mezzo BOMBANA Shanghai is the modern tiramisu, a deconstructed version of the classic Italian sweet. It is presented as a sort of sculpture of mounds and textures on a large white plate, and made up of mascarpone ice cream, coffee bianco mangiare and Marsala. This dessert is the creation of 8 ½ Otto e Mezzo’s young Japanese pastry chef Sohya Takahashi, who previously trained in Tokyo under such greats as Joël Robuchon, Alain Ducasse and Christophe Michalak. Before joining 8 ½ Otto e Mezzo BOMBANA Shanghai, Takahashi worked in the original Hong Kong restaurant under the guidance of founding chef Umberto Bombana.