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2012-12-22
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The Eight is one of the Michelin-rated restaurants within the Lisboa Complex in Macau. With 2 Michelin stars under its name, it is an intimate Chinese restaurant with a delightfully lavish interior. Offering exquisite Cantonese and Huaiyang cuisine, it is certainly a classic Chinese dining experience with an elegant touch. A name like 8, which is an iconic numeral which Chinese would associate with fortune and prosperity, it was no surprise the fame it accredited in Macau, where casinos are dott
With a reservation made in advance, we managed to get a private room. Now let the stomachs and taste buds do the talking and judging!
(Due to limitations of photo uploads, if you wish to view more photos of the dishes, please visit us at our blog, thank you and apologies for the inconvenience!)
Amuse - bouche
Normally, Chinese restaurants would serve small side plates of peanuts or pickles, but these two were individually portioned and served to each diner on the table. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but done so at chef's selection and discretion. This would usually provide a glimpse into the chef's style and approach of cooking to prepare the dining guests. With a crispy 'net' serving as the base of the appetizers, it offered a good crunch and complemented the sweet savoury bite-sized teasers.
Chilled sliced lotus roots marinated in honey and stuffed with glutinous rice- 云腿密莲藕片($75/-)
Not quite a fan of lotus roots, so I did not get to trying it but according to the other diners at the table, this was quite a well-received dish with a mild sweetness from the honey to glaze the soft and evenly sliced lotus roots. The sweetness from the honey was well infused into both the lotus roots and glutinous rice, giving it a very distinctly bold flavour.
Verdict: 7.5/10
Chilled sliced trotter with marinated jelly fish with vintage wine - 海蜇醉花蹄 ($90/-)
Pig's trotters were really first brought onto the tables of fine-dining by Chef Marco Pierre White who inherited the recipes from his mentor Pierre Koffmann. The trotters were evenly sliced, exposing a thin layer of fat surrounding the tender meat. The selected cut had a perfect mix of lean meat and fat to give each bite a juicy and succulent touch. Complemented with the accompanying chewy, bouncy and elastic jelly fish infused with wine, it offered a good balance in texture and summed up a very flavoured appetizer.
Verdict: 7.5/10
Deep fried Macau sole with spicy salt - 椒盐龙脷仔($75/-)
Verdict: 8.0/10
Chilled marinated cucumber with thousand year old egg - 手拍青瓜皮蛋 ($50/-)
I enjoyed the texture of crunchiness from the fresh cucumber chunks balanced with the softness from the century eggs but the marinate did not suit my palate. The garlic taste was overwhelming and empowered the flavours of this supposedly light starter. The century eggs were however fresh but the condiments to the dish did it injustice.
Verdict: 6.5/10
Double-boiled sea whelk with birch seeds and red dates - 滋补炖响螺 ($110/bowl)
The soup was light but very tasty in flavour, with a warm, hearty punch. You could tell by tasting that it was a perfect bowl of slow-cooked soup which brought out all the flavours from the ingredients.
Verdict: 8.5/10
Double-boiled shark's cartilage with conpoy and bamboo piths - 瑶柱竹笙炖鲨鱼骨汤 ($95/-)
This was a stark contrast to the sea whelk soup, for this was rich and luscious. It was explained to us by the servers that it had been double-boiled and slowly cooked to perfection, resulting in the shark's cartilage melting into the broth, which gave a very substantial after taste after each sip.
Verdict: 8.5/10
Shredded roasted duck with cantaloupe, melon, mango and caramelized walnuts - 锦绣玉鸳鸯 ($180/-)
Verdict: 9.0/10
Baked sea whelk with crabmeat and diced chicken in Portuguese Sauce - 葡式焗响螺 ($90/piece)
Verdict: 7.0/10
Pan-fried crab claw coated with shrimp mousse, accompanied with crabmeat, shredded ham and turnip deep-fried rolls - 百花煎蟹柑伴蟹肉银丝卷 ($450/-)
Verdict: 7.0/10
Stir-fried Boston Lobster with egg, minced pork, and black bean - 广东式炒波士顿龙虾 ($880/-)
Verdict: 7.0/10
Sauteed kale with dried shrimps and shrimp paste in casserole - 芥兰 ($80/-)
It tasted pretty pedestrian to me, like any pot of kale. It was savoury like most of the other dishes but the usage of dried shrimps on top of shrimp paste helped to impart the unique umami taste to the dish.
Verdict: 7.0/10
Fried rice with diced scallops and crab roes - 明太子炒饭 ($100/-)
The fried shallots and dried shrimps helped give a crunchy texture to the golden fried rice. It was delicious but it was slightly too salty for our liking. The wok-fire was good, which imparted the flavours evenly onto the rice grains. Chef might want to go easy on the salt though.
Verdict: 7.0/10
Stewed sliced chicken with chestnuts served in a whole coconut - 椰香栗子燴鸡 ($120/-)
Verdict: 7.5/10
Puff pastry with red wine pear - 红酒雪梨酥 ($28/-)
Verdict: 7.0/10
Puff pastry with egg custard in Ginseng flavour - 奶黄人参酥 ($32/-)
Verdict: 6.5/10
題外話/補充資料:
With a wine cellar at hand, it was a restaurant worthy of their 2 Michelin stars. The service was impeccable and servers were attentive to our requests. Eight is a restaurant that serves food with intricate details being observed and consistency in each of their servings. That is a strict requirement demanded of a Michelin restaurant, in addition to their presumably impressive culinary skills. Rounding up the Michelin dining experience is not only the quality of food but also the ambience of the restaurant, which would be perfect for special occasions and business meals.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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