I thought that the rabbit cherry tomato was a good decorative item on the serving plate, just to dress the dish and infuse some 'life' into it. This was a classic Cantonese dish in my opinion with spicy salt but the sole was deep fried to a perfect golden brown with a sheer layer of crispness. It was brittle and snapped easily with each bite, though there was barely any flesh from the fish to savour. It was more of a tantalizing treat for the taste buds, giving a solid punch of flavours from the spicy salt and a great texture from the crunch.
This was one of the best dishes of the evening in my personal opinion. Recommended by the server as one of the owner's favourite dishes, we thought it would be worth a try, considering that the dish was inspired by Singapore's version of 'Yusheng' enjoyed during Chinese New Year. There was a lot going on with each mouthful, the natural sweetness from the ripe melons supplemented by the caramelized walnuts to give a bolder flavour. This was contrasted by the piquancy delivered from the fresh mangoes, which gave a sharp tinge of sourness that bit but in a pleasant fashion to complete the palate. The succulently tender shredded duck meat coupled with the crunch from the walnuts and the crisp roast duck skin augmented the overall texture of the dish, giving substance to the refreshing dish.
The Portuguese sauce is a sauce made of curry powder and coconut milk, which is milder in terms of the spiciness and richer than the usual curry. There was some broccoli and carrots within the sauce to add more flavour to the sea whelk, but somehow I felt that it dominated the taste of the whelk completely. To give some credit, the whelk was cooked to perfection, with a chewy texture like that of clams.
The deep fried turnip and crab claws were served together on the same plate and each had very contrasting textures and tastes. The crab claw coated with shrimp mousse was soft, fleshy and somewhat flaccid. It was fresh and the crab meat was cooked to a perfect firmness. In comparison, the deep fried turnip rolls had a crispy batter on the outside and fine evenly sliced turnip on the inside. It was good but was not a dish that would impress.
While most of the diners were full of praise for this dish, it did not suit my palate entirely. It was savoury and full of flavours owed mainly to the black bean. Personally, I always enjoyed lobster meat more on its own where the freshness and natural sweetness could be put to a better test. It was served in a classic Cantonese fashion which would appease the appetite of most.
Fans of coconut dishes would almost certainly love this. It was luscious, rich and creamy but beware that it might satiate your appetite pretty quickly too. The chicken slices were well-cooked, each consistently succulent and tender. What I liked most about this dish was the unique presentation within a coconut.
The presentation was perfect and the sculpting was quite a delightful marvel itself. On the inside, it was pear with lotus paste infused with a tinge of red wine but the alcohol element was barely evident. The pastry was buttery and very smooth, crumbling and melting in your mouth with each bite. It was the filling that was somewhat of a let down.
The dominating taste of this dessert was the puff pastry and there was barely any ginseng flavour to the dish. Presentation wise, it was impressive that it resembled that of a real ginseng, but more work might need to be done to improve the richness of the custard to leave us with a better impression more than sheer cosmetics.
They have an impressive selection for dim sum, with more than 50 types available for selection, but despite looking at the menu, most of the items we had were arranged for us because of Mr. C, so we had a mix of both dim sum and main dishes.
Steamed dim sum arrived first. A selection of three, clockwise from top- steamed superior river shrimp dumpling shaped like a gold fish, dumpling with sharks fin, scallop and asparagus, dumpling with Pacific clams and shrimp. Elegantly made, the fillings were very fresh while the glutinous skin was delicately thin and translucent with a slight chewiness.
As the server placed this on the table, I could not help exclaiming at how cute the items were~ L to R, a miniature baked tart with crabmeat in curry sauce and a hedgehog BBQ pork bun with preserved vegetables. The filling of the tart was creamy with a light curry flavour while the tart itself was baked perfectly, firm yet buttery with a hint of sweetness. The BBQ pork bun was something different too, the filling was moist and sweet, but what was special about it was the bottom of the fluffy bun was pan-fried to a golden brown so there was a pleasant contrast of soft and crunchiness. Both were very very good~ Recommended.
A silver covered steamer came next, revealing a hairy crab roe xiao long bao. Juicy pork mince encased in a thin skin. And of course, lets not forget the soup. For any xiao long bao, the soup is definitely the most important aspect as it contains all the essence seeped out from the filling. Here, not only was it piping hot, it was also gorgeously sweet from the addition of crab roe.
We were then served one of their signature dishes, a half portion of shredded chicken with crispy skin laid over a bed of pomelo with a honey and lime sauce. The chicken was really tender and the skin was cooked till most of the fat had been rendered out, leaving it very crisp with little oiliness. The pomelo was naturally sweet and paired with the chicken it made a very refreshing dish.
To meet our vegetable quota, we ordered pea shoots, but rather than cooking it with consomme, the manager suggested we try it with their special method using congee broth. This came out as a generous portion of pea shoots immersed in a smooth milky liquid. Creamy with a slightly thick texture, you can detect a subtle fragrance from the rice used in the congee. Paired together with the tender vegetables, it seemed so simple, but was immensely satisfying~ Recommended.
For our final savoury course, we were served 'mai seen' (rice string) with assorted mushrooms and pigeon fillet. This was prepared in front of us gueridon style and the end result was a bowl of delectable broth, with a hearty assortment of fresh mushrooms, tender slices of dark pigeon meat ladelled over perfectly cooked 'mai seen'. This was so so good, definitely worth trying~
And of course dessert plays a part here.
Mr. C's dessert was so cute, the two puddings were shaped into small goldfish, 'swimming' on top of a thin layer of green jelly. The coconut one was lightly fragrant, while there were pieces of fresh mango used in the other one. They were set a little more firmly than usual puddings of this type, but only because they needed to be molded. I think Mr. C quite enjoyed it too, but his preference was obviously more inclined to the mango pudding
I find that almond tea desserts served in restaurants are usually not very palatable, with overly fake almond flavour or the texture being too thin. The one served here was a different story though. Running a spoon through the liquid, I could feel a slight resistance which emphasized a thickness in texture. Silkily smooth, with no grittiness at all, the natural almond flavour was really pleasant.
And for petite fours~ Portuguese egg tarts with milk tea The waitress offered three types of powder to sprinkle on top, cinnamon, chocolate or vanilla. Mr. C chose cinnamon which was the traditional accompaniment, while I chose to have mine plain. The tarts were so flaky and crunchy with the custard being gorgeously rich. The one sprinkled with cinnamon actually tasted better, (not that the plain one was not good) as it filled the senses with its spicy aroma. Paired with the sweet, creamy milk tea, it was a perfect way to end the meal~
I do not think words alone can describe how much I enjoyed the experience at The 8, but there is definitely a need to return, especially to try their renowned dish of suckling pig stuffed with fried rice~
本來訂了中午 12:30 的桌子, 但我們因交通問題遲了近一小時才到達新葡京, 桌子當然已讓給別人了。接待處的小姐見我好失望的樣子, 就著我們 2 時再來。好在在賭場裡也不會無聊, 大家去玩了一會老虎機之後, 便夠鐘入座了。
遲來也有遲來的好處, 起碼沒有那麼擠擁; 事實上桌與桌之間的空間相當足夠, 而且我們可以坐到寬敞的馬蹄形梳化位, 自然更加舒適。
點菜後服務員送來餐前小食, 是炸脆的類似是米粉的東西造成一個盞, 分別盛著惹味的炒肉粒, 還有薄片的鮑魚。雖然是凍凍的又不太脆口, 但味道本身是不錯的。
霸王淡水鮮蝦金魚餃 (MOP 40)
扇貝帶子餃 (MOP 46)
田園雜菜伴南瓜汁 (MOP 85)
原隻乳豬焗飯 (半隻 MOP 260) 預訂時不能指明要前半或後半的, 結果來了頭半截, 也好, 有「豬頭骨」啃, 嘿嘿。服務員把原隻豬送上的時候, 非常醒目地讓我拍了照才拿去當場切件, 可見這隻寶貝小豬嘜的上鏡率之高。我們三人分半隻豬, 切出來的當然每件都是厚厚的, 豬皮很香脆, 皮下脂肪連著少許肉, 果然是邪惡又美味! 問服務員豬從何來, 答案是泰國, 正所謂英雄莫問出處, 只要好吃就行啦。乳豬裡面釀著的是炒飯, 顆顆米粒都飽吸豬油的精華, 配以甘香的臘腸、冬菇等物, 真是好食到難以形容!
乳豬雖好吃, 也不要去得太盡, 因為還有馳名的甜點紅酒雪梨酥 (MOP 28) 嘛! 又是造型攞滿分的一個小甜點。
鬆化的酥皮裡面是紅酒煮過的雪梨和紅薑粒, 正是甜而不膩, 紅薑粒的微微酸辣正好為味道增添層次。連梨子的柄也是朱古力做的, 真是鬼斧神工啊!
餐後還來了杯用 espresso 杯盛著的奶茶, 果然是如之前的評語說的, 是甜到爆; 反而旁邊那一小塊葡式雞蛋布丁蛋味濃郁, 更得我歡心。
茶位10 mop一位，茗茶另計，以米之蓮二星餐廳嚟講，算係好抵嘅價錢，上菜前每位都有一小碟嘅餐廳小食，質素唔錯，尤其以個塊鮑魚片可以睇得出係誠意之作...
先上嚟嘅係蜜汁叉燒，要叉燒做得好吃，唔容易，the eight做到咗，首先，呢度嘅叉燒嘅做法令到d肉汁極大甘保留，其次，火候剛剛好，唔會太“燶”，肉夠嫩...
跟住上嚟嘅係好評如潮嘅霸王淡水鮮蝦金魚餃，的確係必食之選，皮夠薄，包住鮮味十足嘅海蝦，掂！
再有呢個梅菜肉粒腸粉，應該係做腸粉嘅米漿夠好，所以做出嚟嘅腸粉夠“煙韌”，而且梅菜夠味，所以唔使“醬料”都一樣好吃！
大受好評嘅點心除咗霸王淡水鮮蝦金魚餃之外，仲有呢個鲍鱼酥，外面脆脆嘅酥皮，加上內裡煙韌嘅鲍鱼粒，香菇粒，外脆內韌，口感一流...
見到有魚汤蛋白蒸蟹鉗，點咗兩份（因為係起碼要order兩位），老實講，水準中上喇，不過就嫌蟹鉗蒸得過熟，所以有點老...
等得最耐，亦都係最期待嘅就係呢度嘅乳豬焗飯，由於比較中意吃肉所以order咗后半部分，果然名不虛傳，乳豬燒得夠火候，皮夠脆，米嘅選料一流，吃落去仲有有陣陣乳豬嘅油香...正！
不愧為米之蓮二星餐廳，烹飪有心思，夠新意，服務亦都好足，下次嚟澳門嘅必選！
機會，終於來了，上月友人S兄組成一行五人的澳門飲食團，第一站，就是來到8。作為星級中菜廳，執行Dresscode是必須，並非一定要西裝赴會，但男仕們不能穿背心，短褲，涼鞋。
午飯時間，當然是吃點心，雖然有人說過，在一間星級中菜廳吃點心，是不能去評價該店的水準，但點心是粵菜的精粹，作為一間星級飯店，表現應該要全面，如果連點心也做得不好，憑甚麼去拿星？首先，來個霸王淡水鮮蝦金魚餃，外表如金魚的蝦餃，彈性十足，乾爽的澄皮，包著新鮮爽甜的蝦肉，既有外表，亦有內涵。
XO醬水晶蟹肉莧菜餃，餡料以蟹肉配莧菜，於餃的開口位更加上XO醬，鮮甜中帶惹味。
永遠擔當蝦餃的配角 - 蟹子燒賣皇，本身燒賣的味道已經很香甜，除了蟹子之外，還加上點點瑤柱絲，旨在錦上添花。
點心水準高，但此一味竹笙鮮蝦腸粉，顯得有點平凡，不是說不好，只是沒有令人驚艷的感覺。
高級中菜廳的點心紙上，總會有鮑魚點心，正如這個特式鮑魚酥，外表如酥皮盒，內藏著鮑魚粒，菇粒等材料，鹹香中帶鮮美，酥脆而不膩。
蜜汁叉燒以厚切上，肉眼所見，此叉燒不算是完全的半肥瘦，外層烤得夠焦香，肉質爽而帶軟淋，蜜汁香完全融入肉內，啖啖蜜汁與焦香交融，實在很難去挑剔，不過，如果叉燒肥一點，便完美。
這個午餐的終極目標，就是此道乳豬焗飯。我們只有五個人，唯有叫半隻。當一上桌，已經聞到陣陣臘味香。有別於其他地方，這個乳豬的外皮是光身，是否會很硬？非也，豬皮非常香脆，皮下的小小脂肪位，更發出誘人的脂香。至於豬肉則鬆化可口，充滿肉香。
乳豬內的臘味炒飯，連同乳豬一起燒，所以豬肉內的豬油，溶化在飯粒之內，甘香味美。
香橙百花雞件是甜鹹交融的作品，酥皮內的雞件釀上蝦膠，與橙皮，忌廉同一屋簷下，不論在質感，與味道上，皆充滿層次感。
甜點為脆皮千層糕，只屬一般貨色，其後飯店送上的奶茶，甜得有點過份，葡撻不過爾爾，有得選擇的話，安XX的還好得多。
五個人，埋單一千也不用，抵嗎？這是澳門開放賭權後，最大的得著。
第1道菜: 法國鵝肝金錢雞，用法國鵝肝，叉燒及肥豬肉製成，鵝肝入口即溶，叉燒十分搶味，而肥豬肉則充滿油香，總體味道合一，惟一件夠哂數。
第2道菜: 脆皮柚子手撕雞，手撕雞皮脆，柚子酸酸甜甜，十分開胃，如果比金錢雞上先就好喇。
第3道菜: 原隻乳豬焗飯，本來想預訂下半身，但接線生指要視乎情況，我哋”不幸地” 獲得上半身，對於食肉獸嘅我來說，有點兒失望。不過，豬豬上枱時，侍應 ”窩心” 的問: “駛唔駛影相?” ，我心諗年中應該都有唔少人影呢隻豬豬。
講返味道，豬仔肥瘦適中，外皮脆，肉鮮嫰，但可能係上半身，所以唔係咁多肉。中間嘅釀飯顏色均勻，味道有點像我老媽子嘅福建有味飯。上半身連埋豬首，侍應會將其切件，惟我哋一行4人，無一喜歡親吻其首。
啫啫芥蘭: 熱，個碢勁熱，食完仲有“沙沙”聲，芥蘭鮮嫩，蝦干大隻。
蟹粉小籠包: 期間限定，小籠包皮薄，入面充滿蟹肉，有別於香港。包頂蟹粉雖然唔多，但蟹香十足。
金菰火鴨茘竽盒: 勁普通…….. 當晚最差。
最後，侍應會送上另一surprise: 迷你一口葡撻，細細件，份量恰到好處。蛋漿香濃，皮則太薄亦不夠香脆。超濃縮奶茶，甜到飛起，茶香一般。Sorry，最多上載 8 張相片......
帶家人行過了以金魚為題的走廊後，門一打開就見到了那水晶球的裝飾
最近亦在蓮香居吃過金錢雞，用上傳統的中式方法去做，即是用叉燒,雞肝和肥豬肉，所以吃起來甘香豐腴，充滿油脂香，但較為不合現代講求健康的飲食潮流
上次與架架仔點的是上半身，而今次與父母吃，想試試下半身，因為肉的份量會比上半身多，不過油香則會略少
霸王淡水鮮蝦金魚餃賣相十分精緻，也是吃過最特別最漂亮的蝦餃
上回吃過這款葡香焗蟹撻，但相信媽媽會愛吃這款可愛的葡香焗蟹撻，再點
迷你的葡撻，飯後甜品來說，份量是恰到好處
本身已是用細杯，更只是半杯的份量的特濃奶茶
玫瑰蜜汁叉燒，MOP$90，一碟六件厚切的叉燒，這次的叉燒沒上次吃的肥，肉質偏為瘦身。叉燒外層燒得焦香微脆，十分香，蜜汁掛滿在叉燒上，充滿光澤，很吸引。肉吃下也鬆化，蜜味香甜，若多點脂肪，口感會更好。
乳豬焗飯，是這裡必點的精彩菜式之一，今次我們只吃半隻，MOP$260，好讓留肚繼續餘下的食程。乳豬烤得十分香，豬皮烤得香脆可口，豬肉質地嫩滑，皮與肉間是薄薄的油脂層，甘香豐腴，吃得很滋味。乳豬釀入米飯一同烤焗，令豬油精華完全地滲透入飯內，但吃下並不太油膩，同樣好吃。不過跟上一次吃的相比，香氣沒麼強烈，亦好像少了一分惹味的感覺，縱使如此，整體乳豬也依然是好吃，令人回味。
期後有多款點心，先是霸王淡水鮮蝦金魚餃，五條小金魚的造型精緻可愛，很生動似的。蝦餃澄皮稍為微微厚身及煙韌，但蝦肉很甜及爽口，水準也好。看著這金魚餃，令我想上早兩個月也親手自製兔仔蝦餃，要搓得出免仔形狀已不易，更要帶神韻微態更難，所以我很欣賞師傅們的手工及用心。
蟹子燒賣皇，燒賣上加了蟹籽及瑤柱絲，賣相雖然不算很誘人，但吃下肉味很鮮，帶點爽口，感覺不會很肥，真是好吃。
XO醬水晶蟹肉莧菜餃，餃皮晶瑩剔透，不黏腍亦不易穿，內裡包著飽滿的蟹肉及莧菜，加上XO醬作調味，少許微辣，感覺不算很惹味，但這樣才不會搶去較為淡的蟹味。
竹笙鮮蝦腸粉，比較起來，腸粉質素比其他點心遜色，內裡蝦也鮮，不過腸粉皮偏厚，只隱約虧透出蝦身。幸吃下去腸粉皮不會糊口又黏口，總不算很差。
特式鮑魚酥，扁平的鮑魚酥酥鬆粉香，不油不膩，內有肉粒、菇粒及瓜粒，餡料滿滿的，鹹香得宜。
荔茸鳳尾蝦，像是芋角的變種，加上一隻蝦，吃起來就更有鮮味。荔茸份量若過多，便會感到很膩濟，但這個份量恰好，而且荔茸挺香甜，夾著蝦鮮味確是不錯，吃起來又不油膩，很好吃。
香橙百花雞件，蝦膠釀入雞件後再炸，口感豐富有層次，酥皮非常香脆，味道很鮮，再加上橙皮及忌廉一起吃，甜甜酸酸的，味道更有變化。
甜品只點了一款，就是脆皮千層糕，其他的都不是很吸引。千層糕外層帶微脆，奶黃餡夾著些蜜餞粒，味道不會過甜，口感不太油，但偏為乾身，水準平平。
最後送來奶茶及葡撻，奶茶跟上一次喝的一樣，都是很甜，應該說是太甜，就像在喝糖水般，喝一口已經不想再喝。而葡撻水準也很普通，撻底不夠鬆脆，蛋味也不太香，這個頓時變得不太如意的作結。再吃乳豬，依然好吃，令人回味。而點心整體也不錯，這頓午餐每人才二百元，既有水準，又抵吃，也會再回來的。
通過這條迷幻的長形通道，打開第二道門， 終於來到 8餐廳內。放眼望去，裡面最亮眼的，除了遠處栩栩如生，活靈活現的橙紅色可愛絲製金魚牆身外，還有大廳中那個猶如瀑布流瀉一樣，從高而下垂掛在花形水池上的偌大的水晶球形吊飾和另一面以過百個玉環串成環環相扣8字形的大形吊飾，都能營造出懾人的氣派。原來這裡的設計是出自香港名設計師陳幼堅之手，難怪富麗堂皇得來既能顯出貴氣，但又不會流於俗氣，能帶給人喜氣洋洋，吉祥如意的感覺，卻又不會俗不可耐，設計師實在應記一功。
先來兩碟前菜小食，分別以脆盞盛著肉粒、榨菜片和其他配料，是兩道挺特別的餐前小吃，先為這頓午餐帶來良好的第一印象。
「霸王淡水鮮蝦金魚餃」（$40）造型同樣精緻，三尾小金魚維肖維妙，可愛極了。這精美的蝦餃煙煙韌韌的蝦餃皮雖然稍厚，幸好河蝦肉質爽口鮮甜，整體來說仍然不失美味。
半透明的「竹笙露筍響螺卷」（$38）內包裹著露筍、竹笙、響螺肉等貴價食材，感覺清新，不過味道就稍嫌淡了點，要是濃味些會較佳。
「香橙百花雞件」（$36）酥皮中的材料除了釀成百花餡的雞肉外，還注入了橙肉與橙汁，豐富了整道點心的味道，客人還可隨自己喜歡蘸上加入了橙皮的忌廉與雞件一起吃，使味道更添變化。
「鳳梨椰汁馬豆糕」（$28）以五瓣梅花的造型上桌，白裡透黃的馬豆糕，黃色的小顆粒正是切碎了的鳳梨果肉，而奶白色的馬豆糕上正中間的一抹嫣紅，更為這馬豆糕增添艷色。香甜味美的馬豆糕，好吃。
在六款鹹甜美點中，我覺得「鴛鴦金魚凍」（$35）的賣相是最漂亮的，比「葡香焗蟹撻」與「霸王淡水蟹蝦金魚餃」的造型還要精緻，以芒果奶凍與椰汁奶凍為材料造成的兩尾一黃一白的金魚，在以青綠色啫喱製成的湖水上自由自在地游泳，顏色亮麗悅目，教人不忍心把牠們吞下肚中。附上的芒果汁與椰汁，客人可隨自己喜歡適量地淋在兩尾金魚上，讓甜美倍添。
吃過多款既有外在美，又有內在美，而且價錢合理，堪稱物有所值，甚至物超所值的點心，本以為這頓令自己吃得甚極為愜意的午餐已到尾聲，誰不知侍應生竟端來兩個澳門最有名的地道甜點「葡撻」和兩小杯「特濃奶茶」作為飯後甜品，實在教自己感到意外，也令自己對這間米芝蓮食肆更添好感。
雖然這兒的「葡撻」水準始終稍遜「安德魯」或「瑪嘉烈」的出品，可也甜美可口，誠意可嘉，那小杯的「特濃奶茶」，茶味濃縮得來偏甜，就像是咖啡中的 Expresso 一般，未必人人喜歡，我卻十分受落呢！
對我來說，這間 8 餐廳，要是需要給它打分，而 10分是滿分的話，它的分數絕對不只 8分，即使不是 10分滿分， 9 分可是一定走不掉的。
2個人俾安排坐係近門口位,其實都有點唔明因為店內只係得2-3枱客又唔多人, 不過我地都無要求換位, 大家都係只為左食好食既食物既...點菜後先送上餐前小食...不過待應姐姐講得快而唔準既廣東話, 基本上我唔知自己食左d咩..有點似牛舌不過味道麻麻,底部既脆片亦唔脆
先來每人一隻薑米酒蒸蟹拑, 味道麻麻,用薑米酒蒸既蛋一叮點味道都無太淡, 幸好蟹拑夠鮮甜
再來就係脆皮柚子手撕雞, 皮脆肉香再配上肥美既柚子, 一咸一點真係好開胃
最後來就係貝絲白玉脆茄子, 初時都覺得這個咁簡單既菜式唔會有咩期待,點知用上簡單既食材做出來真係好特別, 炸茄子唔油而且食落香帶少少椒鹽味道, 再加上好滑又唔油膩既炒蛋白蟹肉, 這個菜式真係非常美味又特別
尾聲就送上一杯超甜既奶茶同又咸又甜既唔知咩糕作甜品
最後只係想同大家分享, 此店貴為米芝蓮2星又加上係酒店內既餐廳, 我真係估唔到他們既服務可以咁差....每位既女待應就好似佢地餐廳既環境一樣...黑呀..個個黑口黑面, 我想去洗手間係餐廳內走左一個大圈, 此店既待應可以當我透明亦唔會問下個客人想去邊/有咩需要, 食物一流服務九流...這個笑面只係給食物給廚師, 而不是他們既服務員
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