The 3-Michelin-star Chinese-style restaurant “The Eight” is one of the top-class in Macau. Yet, its quality outputs are quite price-reasonable as different from many at that level. The dishes are well-served by highly-selected young waitresses dressed in cheongsam. One can really get immersed at foods and at their appearances simultaneously. The restaurant’s location on the Macau Island is easily accessible by foot and by public transports, which is an important point to many travelers in this today’s congested small city.
I would recommend trying “The Eight” for lunch first and choosing the various dim-sums such as shrimp dumplings, porcupine-like roasted port bun that is, in my view, better to have its bottom fried for a while before being served on the table. Bigger choices are Barbecued Pork (玫瑰蜜汁叉燒), Deep-fried Cristal Blue Shrimp Mousse filled with Goose Liver Pate (鵝肝醬藍天使蝦丸), Chilled Shredded Chicken with Bean Sheet Pasta and Sesame Oil (麻香粉皮手撕雞), Fried Rice Vermicelli with Shark’s Fin and Shredded Conpoy (桂瑤魚翅炒米粉), etc.
At the end of the meal, a tiny Portuguese tart and a small cup of milk tea, both not on the menu and not for take-away, will be followed to draw one's quick return. There are two notes for patronage at “The Eight”. The first is to book in advance. The second is to go in the number same as provided for the advance booking. Otherwise, any additional patrons may not be allowed to sit together as a rule to maintain their comfort standard even though to one's eyes, the table could be large enough.
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