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.
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.
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.
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
2/F, Grand Lisboa, Avenida De Lisboa, Macau
+853 8803 7788