The 8 Restaurant showcases aquatic pleasures of Cantonese and Huiyang cuisines
Dim sum specialities include puff pastry with river shrimp in a purse shape and crystal blue shrimp shaped like goldfish
There is an aquatic theme in this Alan Chan-designed interior with giant goldfish embroidered on wall panels and a giant pearl chandelier reflected in a black stone pond. This three Michelin-star restaurant offers the finest in Cantonese and Huiyang food, using fresh ingredients, top cooking techniques and creative displays.
Dim sum specialities include puff pastry with river shrimp in a purse shape and crystal blue shrimp shaped like goldfish. Chef recommendations include roasted pork belly with shredded jellyfish and caviar, and steamed grouper fillet with supreme soy sauce. The restaurant has connoisseur Chinese teas and 16,800 wine labels from major regions.
2/F, Grand Lisboa Hotel, Avenida de Lisboa, Macau
+853 8803 7788
Mon- Sat: 11.30am-2.30pm
Sun & PH: 10am-3pm
Suckling pig filled with fried rice
and preserved meat
Sautéed lobster ball in home-made chilli sauce with crispy rice
Steamed crab claw with egg white
in fish broth
6 rooms, 24 ppl
See more of 2018’s 100 Top Tables here