The Eight is classy fine dining Cantonese located at the Grand Lisboa. The base of the chef’s cooking techniques lie in classic dishes done brilliantly – light, fresh, delicate and pristine – the best ingredients in their purest form, soups light and rich, seafood cooked a perfect medium rare – the hallmark of Cantonese cuisine and most dishes at the above Macau Chinese fine dining restaurants passed the litmus test.
The ambience and decor stunning and tastefully decked out, with an interactive pond projector on the floor with fishes that swim past with every foot step and beautiful private dining rooms – we ate in one with a goldfish theme.
With wintermelon in season, most Chinese restaurants are serving the rich double boiled soup – the one at Eight comes with shrimp dumplings wrapped in a delicate thin layer of melon flesh, a trompe l’oeil and lovely surprise. Dimsum presentations are made a little more exciting with beautifully done goldfish looking shrimp dumplings hargau 虾饺 served alongside the Shanghainese xiaolongbao and a hedgehog BBQ pork bun charxiu bao 叉烧包 accompanied by the traditional deep fried taro nest topped with a fresh shrimp - all packed full of flavours and textures, a great duo combination on both dishes that balance the rich flavours lightness of the dimsum.
