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2015-06-27
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Instead of collecting dust at home during the Vesak Day long weekend, we elected to embark on a journey to collect stars in the city of Dreams and it was a decision that has kept our stomach happy so far (with the exception of the "Chef Thomas Bühner" lunch at Vida Rica). We have another gem in The Eight waiting for us that would put our grand total to six stars this afternoon.The Eight is the luxurious Chinese restaurant at Grand Lisboa Hotel and the one and only 3-star Michelin establishment i
The Eight is the luxurious Chinese restaurant at Grand Lisboa Hotel and the one and only 3-star Michelin establishment in the city that serves Chinese cuisine. After going through the sliding door, we finally made it to the spacious dining room where stunning black and red colors set the tone for us.
They have a very comprehensive menu here so we had to spend a fair amount of time on it. Soon after we placed our orders, a small amuse bouche including two small nibbles was ready for prime time - chilled abalone with yuzu jelly and minced pork tart with diced vegetables.What a lovely start this was! The abalone was of course the star here. Very rich flavor with just the perfect texture. Love the yuzu jelly with that refreshing mix of sweetness, bitterness and acidity to go with the abalone (4/5).
abalone with yuzu jelly and minced pork tart with diced vegetables
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黑松露翡翠龙虾饺
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原只鲍鱼羊肚菌鸡粒酥
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This one looked really good on paper - deep fried egg white foams with Iberico pork and black truffle (高力松露黑豚肉). Most of us should be familiar with the sweet version of this from the Shanghainese cuisine which most often than not has red bean paste and sometimes banana in the middle (高力豆沙). They have thrown in a western twist by using Iberico pork and black truffle which was quite clever in their own rights.
高力松露黑豚肉
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We had a little too much food to eat on this trip so we decided not to consume any more meat on this afternoon. Just a simple poached vegetables with lily bulbs and birch seeds (百合杞子浸时蔬) to stay healthy and also wrap things up before dessert (3/5).
百合杞子浸时蔬
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燕窝杏仁茶
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The second part of the petite four was a small cup of sweet tea which our server chose to call "concentrated tea" (浓茶). Thought it tasted a lot like the Malaysian Teh tarik (literally 'pulled tea' 马拉红茶) with lots of sugar. Very nice. I was almost tempted to ask for a second cup.
petite four
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张贴
