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ArDisBlossom: Chef Umberto Bombana and Chef Enrico Crippa in Hong Kong, 2017 Jan.
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ArDisBlossom: Linguine with Red prawns, tomato pearls and shellfish sauce. The pasta is perfectly cooked to the teeth "Al Dente" 👌💛 #ardisfinedining #ArDisTST
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ArDisBlossom: Christmas at Nicholini’s , Italian cuisine, Conrad Hong Kong
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana
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ArDisBlossom: Octavium , Chef Bombana