Retaining three Michelin stars for eight consecutive years, The 8 treats diners to outstanding Cantonese and Huiyang fare using the freshest ingredients, top cooking techniques and artistic presentation.

Famous for dim sum such as steamed goldfish-shaped dumplings with crystal blue shrimp and puff pastry with river shrimp shaped like a purse, Chef Joseph Tse also serves delicious main dishes like double-boiled sea whelk with abalone, silky fowl, wolfberry and red date, and crispy frog legs with spicy salt.