Macau’s The Eight is big on acquatics

Three Michelin-star restaurant offers finest in Cantonese and Huiyang cuisine

PUBLISHED : Monday, 13 March, 2017, 6:32pm
UPDATED : Monday, 13 March, 2017, 6:32pm

There is an aquatic theme in this Alan Chan-designed interior with giant goldfish elaborately embroidered on wall panels and a centrepiece giant pearl chandelier reflected in a black stone pond.

The three Michelin-star restaurant offers the finest in Cantonese and Huiyang cuisines, using the best ingredients, cooking techniques and artistic presentation. Dim sum specialities include porcupine-shaped char siu bau and crystal-blue shrimp-shaped like goldfish. The chef’s recommendations include goose liver with char siu and thinly-sliced preserved sausage. The Eight boasts connoisseur Chinese teas and 16,800

wine labels.

Signature dishes

Steamed dumplings with goldfish-shaped crystal blue shrimps

Shredded chicken with crispy skin and pomelo in honey lime sauce

Poached fish mousse soup with bamboo piths and bean curd


Valet parking: yes

Vegetarian: 10 dishes

View: no

Corkage: 400 patacas

Alfresco: no

Private rooms: 6 rooms, 24 ppl

Contact details

2/F, Grand Lisboa Hotel, Avenida de Lisboa, Macau

(853) 8803 7788

Mon- Sat: 11.30am - 2.30pm

Sun & PH: 10am - 3pm

Daily: 6.30 - 10.30pm

See more of 2017’s 100 Top Tables here