8 餐廳造型點心
Artisan Dim Sum at The Eight

氣派非凡的大型閃亮水晶燈,加上富東方時尚感的大紅色配黑色和金色金魚圖案裝潢,以及隨處可見象徵吉祥富貴的「8」字圖案裝飾,8餐廳予人奢華而又充滿格調之感。作為澳門唯一榮獲米其林三星榮譽的中菜餐廳,中午更有多達40多款獨有的創意造型點心,讓賓客在視覺和味覺都有至高無上的享受。
Lavish interior, modern oriental black-and-red theme, traditional Chinese elements of the goldfish and the number eight (fortune) – these are just a tiny fracture of the true greatness of The Eight,Macau’s only Michelin 3-starred Chinese restaurant. With more than 40 types of innovative dim sum,its lunch menu sets to give you a strikingly visual and gustation experience.


藍天使蝦金魚餃
Steamed Dumplings with Cristal Blue Shrimps in Goldfish Shape

造型點心小巧玲瓏

在品嚐美點前自然要跟8 餐廳行政總廚謝錦松師傅與點心主廚尤華輝師傅請教一下,探索8餐廳背後的點心創意。尤師傅做點心的資歷悠久,先在香港做了20年點心,之後到葡京也工作了16個年頭。他表示初入行時都是做「開籠包」,意思是點心即做即煮,非常新鮮,然而預備功夫及工序都很多,往往凌晨三點鐘就要開始預備。今日他依然秉承傳統,點心全是當天早上新鮮製造,現叫現蒸,當然要熱呼呼馬上食才最好!

不論男女老幼,無不被點心的精緻外形所吸引。在芸芸精緻造型點心中,主打必定是「藍天使蝦金魚餃」。生動可愛的小金魚活現眼前,其眼睛、鱗片和魚尾細節俱備,還鋪上金箔,炊金饌玉,令人不忍吃下!而且它絕非虛有其表,餡料採用一年只能捕捉一次的極稀有南太平洋新喀里多尼亞產的野生藍天使蝦,吃下去蝦肉鮮甜滑嫩,餃皮則薄透彈牙。

The Eight’s exceptional dim sum menu is created by Dim Sum Chef Yau, who spent 20 years making dim sum in Hong Kong, before working in the Grand Lisboa for another 16 years. Early in his career, he was responsible for working in the “open basket bun”, which means cook-toorder dim sum that requires complex procedures and long preparation, as work starts as early as 3 am in the morning. He brings along the traditions,preparing ingredients in the morning while serving cook-to-order dim sum for maximum freshness.

Upon serving, you will immediately be impressed by the stunning look of the dim sum. The signature Steamed Dumplings with Cristal Blue Shrimps in Goldfish Shape is meticulously crafted with the shape of the goldfish, which is presented in details with its eyes, scales and tail covered with gold foil, while the incredible appearance is enclosed with the extremely rare wild Cristasl blue shrimp from New Caledonia.

脆香刺蝟叉燒包
Crispy Barbecued Pork Buns with Preserved Vegetables

另一個招牌點心「脆香刺蝟叉燒包」,工序甚多。先以人手在包上剪起碼80至90條細紋,造成刺蝟身上的刺。這個工序最考功夫,尤師傅說每天做50籠,四人一起剪需要一小時。然後用燈照着,烘熱的刺才會豎直,之後才可以蒸,蒸好後再把包子底部煎至金黃香脆,胖乎乎的可愛水滴型刺蝟就此出爐。餡料使用上等叉燒及特製鮑芡,香甜燙口;包身上軟下脆,口感豐富。不可不提深得女士歡心的「河蝦肉鬆手袋酥」,外型猶如時尚包包,擺碟也別出心裁。咬下一層一層鬆化酥皮,伴隨的是剁成碎塊的淡水河蝦跟頂級軟綿肉鬆,拌上濃稠的豆豉,鹹度適中。

Another signature is the Crispy Barbecued Pork Buns with Preserved Vegetables, which is sculpted with more than 80 small stripes to form the shape of the hedgehog. The delicacy, limited to 50 basket per day,requires a tremendous amount of time to make that it takes 4 chefs and an hour to cut the “spikes”, which are baked to stand firm before putting it to steam. The bun, stuffed with top-notch barbeque pork and abalone sauce, is then pan fried to give a golden, crunchy finish. The Puff Pastry with River Shrimp in Purse Shape is the ladies’ favorite, where the flaky pastry is shaped as a woman’s handbag. The super crisp texture is accompanied by chopped shrimp and soft meat floss with a rich black bean sauce, creating a perfect balance.

河蝦肉鬆手袋酥
Puff Pastry with River Shrimp in Purse Shape

盡得天時地利人和

除了造型感十足的點心外,另外還有多款嶄新風味點心,如「老陳皮雞汁小籠包」。用上30年的老陳皮加上美味豬肉做餡料,配上一等老雞熬汁。一口咬下,鮮美的雞汁馬上滿溢口中,有別於一般小籠包,帶有陳皮的微微甘香,飽滿多汁,令人回味無窮。小籠包皮透薄而韌度十足,但又能承托湯汁和餡料重量,夾起兩分鐘都不會掉下來!此外還有「原隻鮑魚燒賣皇」,選用藍天使蝦膠配上新鮮豬肉,菠菜汁製作的燒賣皮,猶如翡翠一般。加上原隻鮑魚,可謂極度珍貴的燒賣,吃下去齒頰留香。

謝師傅認為8餐廳的最大優勢是擁有上等的原材料。「我們的材料由全世界搜羅回來,供應商來自法國、意大利、日本、葡萄牙等,加上我們擁有天時地利人和,新舊葡京酒店內總共有十三個餐廳,每個餐廳各有特色,有需要時我們能隨時共用材料,挑選最好的食材。」展望未來,兩位都認同會繼續尋找最上乘的食材,發揮創意,不斷嘗試創作新點心,為客人帶來更多驚喜。

Chef Yau has also created various innovative dishes, such as the Xiaolongbao with Tangerine Peel and Chicken Broth. This traditional Shanghainese delicacy gives a special kick with the 30-year-old tangerine peels, while the fillings of fresh pork mixed with top-notch chicken broth are perfectly wrapped within a thin but tenacious dumpling skin. The Abalone Siu Mai uses minced blue shrimp and fresh pork as fillings and spinach sauce as its dumpling skin, creating a strikingly green look, while the addition of a whole abalone gives the delicacy a precious value.

Head Chef of The Eight, Joseph Tse believes what gives The Eight an edge is the use of premium ingredients. “Our ingredients are imported from around the world, including France, Italy, Japan and Portugal. We also have the advantage that we are one of the 13 restaurants of the two Lisboa Hotels, giving us the chance to share and pick the best ingredients available,” he says. In the future, both chefs are determined to continue searching for the best ingredients from the world and be innovative to create new types of dim sum to surprise their customers.



8餐廳 The Eight
地址 Address
澳門新葡京酒店綠金層(2/F)
2/F, Grand Lisboa, Avenida De Lisboa, Macau
電話 Tel
+853 8803 7788