The Eight Macau

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Macau All Michelin stars in China All 2 stars Michelin in Macau All 2 stars Michelin in China

OAD

Asian Restaurants 2026, 30

All OAD Asian in Macau All OAD Asian in China

Restaurant Ranking

Restaurant Ranking 2024, #226, PRO #18.83, USER #17.50

All Restaurant Ranking in Macau All Restaurant Ranking in China

Chef

Albert Au

Cuisine

Cantonese, Chinese

• 2025
• 2024
• 2023
• 2018
• 2017
• 2014

Dinner at 8餐廳 The Eight

on 26 Aug 2025

by Peter Verey

The black pearl tasting menu at the 8 , is a perfect excuse to tackle the Grand Lisboa wine list and today’s winner was yet another great value Mersault .

The seafood focused menu was a perfect match and the highlight may well have been the appetiser combination of chilled Snow crab with cherry tomato and honey glazed BBQ pork . The sweetness of the crab absolutely popped and the caramelised char siu further built on that flavour profile , postscript was I was utterly salivating .

First bite... More

The black pearl tasting menu at the 8 , is a perfect excuse to tackle the Grand Lisboa wine list and today’s winner was yet another great value Mersault .

The seafood focused menu was a perfect match and the highlight may well have been the appetiser combination of chilled Snow crab with cherry tomato and honey glazed BBQ pork . The sweetness of the crab absolutely popped and the caramelised char siu further built on that flavour profile , postscript was I was utterly salivating .

First bite is the signature Cristal blue shrimp dumpling in goldfish shaped have had this close to ten times now and putting aside the goldfish shape gimmick , this is an excellent Har Gao .

Double boiled soup with sea whelk , abalone and silky fowl was super clean and pristine . Each protein element was insanely tender as well which is rarely the case with this type of soup .

Steamed garoupa fillet is one of my favourite dishes here . A handsome tranche of fish paired with black bean and garlic , ginger .

A lobster and chicken broth infused with Sichuan spices is the final savory course , with mushrooms , lobster meat and vermicelli noodles , it is a satisfying finale .

Dessert was a structurally intact double boiled pear with parachute resin and birds nest , not overly sweet , this still matched well with the last of the wine . Less

Dinner at 8餐廳 The Eight

on 05 Jun 2025

by Peter Verey

Been a while since I last visited The 8 for lunch . Famous for their dim sum , it dawned on me today that most of their dumplings are quite traditional but it’s the extra tweaks of presentation that make them so memorable .

Har gao is a must order , the dumpling is shaped like a gold fish and is a textbook example .

A Chiu chow style dumpling filled with clam and yam is all about texture .

Similarly the sea cucumber , chicken dumpling plays off the contrast between the two proteins .

Pan... More

Been a while since I last visited The 8 for lunch . Famous for their dim sum , it dawned on me today that most of their dumplings are quite traditional but it’s the extra tweaks of presentation that make them so memorable .

Har gao is a must order , the dumpling is shaped like a gold fish and is a textbook example .

A Chiu chow style dumpling filled with clam and yam is all about texture .

Similarly the sea cucumber , chicken dumpling plays off the contrast between the two proteins .

Pan fried dumpling with arctic scampi is enormous . It houses a whole crustacean along with chives , super juicy .

First time trying a Sichuan style dish here and it was a winner . A4 Wagyu is gently poached in chilli oil with plenty of aromatic Sichuan peppercorn . The beef is tender and buttery , the Shitake mushroom retain their texture along with some unctuous soy bean glass noodles .

To calm the palate , some choy sum with Yunnan ham in congee .

Finally , mango soup comes with papaya and strawberry , must admit I smashed this like a pig in a trough , delicious . Less

Dinner at The Eight @Grand Lisboa Hotel

on 15 Aug 2024

by Peter Verey

Was in the mood to go hit up the wine list at @grandlisboahotel and landed on a lovely Chassagne-Montrachet at around 40% below current retail price .

The food hit the mark as well , Chicken with pomelo is a dish I first had here when visiting Macau 9 years ago and i still love it . The chicken skin is fried until it’s bronzed and crisp, the flesh is marinated in pomelo juice and quickly braised . It is jumbled together with in season Thai pomelo and is a lovely savoury, sour , refreshing... More

Was in the mood to go hit up the wine list at @grandlisboahotel and landed on a lovely Chassagne-Montrachet at around 40% below current retail price .

The food hit the mark as well , Chicken with pomelo is a dish I first had here when visiting Macau 9 years ago and i still love it . The chicken skin is fried until it’s bronzed and crisp, the flesh is marinated in pomelo juice and quickly braised . It is jumbled together with in season Thai pomelo and is a lovely savoury, sour , refreshing dish .

Winter melon is hollowed out and filled with chicken broth and seafood , you scrape at the melon with every bite , nourishing and tasty .

Spotted garoupa is stir fried with a punchy XO sauce , the show is almost stolen by the accompanying snap peas , perfectly cooked and bursting with flavour.

The classic white and black sesame pudding rounded out a successful visit . Less

9 / 10

Birthday dinner at The 8

Top list

on 07 Oct 2023

by Peter Chang

First time back here for dinner in 4 years. Chef Albert Au created a menu for the two of us, and this was fantastic. The execution on quite a few of the dishes were pretty amazing, which is why they've had 3 stars for more than 10 years.

Full account of dinner is here: https://www.diarygrowingboy.com/2023/10/bday-in-macau-2023-day-2-long-awaited.html

9 / 10

Dim sum menagerie at The Eight

on 17 Aug 2023

by Peter Chang

so happy to be back here for dim sum. The flavors and ingredients are top notch, but I love their presentation - how they make them into animal shapes. That takes a lot of effort!

Full account of lunch is here: https://www.diarygrowingboy.com/2023/08/back-to-menagerie.html

9 / 10

another wonderful dim sum lunch

on 08 Sep 2018

by Peter Chang

Taking good friends to dim sum at my favorite place in Macau

Full account of lunch is here: https://www.diarygrowingboy.com/2018/09/best-of-macau-day-1-more-old-rieslings.html

8 / 10

cute dim sum at The Eight 8餐廳

on 03 Mar 2018

by Peter Chang

more cute dim sum at The 8

Full write-up is here:
http://www.diarygrowingboy.com/2018/03/bday-in-macau-dim-sum-menagerie-part-2.html

8 / 10

Lunch at The Eight 8餐廳

on 27 Jan 2018

by Gerhard Huber

Wonderful lunch with the HK insider crew who ventured to Macau for me. It started a suckling pig sampling tour de force over the course of four days in Macau and HK.
We also indulged into our passion for old German Rieslings with the 1971(!) Schwarzhofberger from the Weingut von Hövel showing extraordinarily strength.

9 / 10

Dim sum lunch at The Eight 8餐廳

on 27 Jan 2018

by Peter Chang

A delicious lunch at The 8, with a range of cute-looking dim sum items as well as a suckling pig stuffed with fried rice. The main focus of the meal, however, was to drink very old German rieslings from the hotel's incredible wine list.

Full account of lunch is here:
http://www.diarygrowingboy.com/2018/01/boys-weekend-in-macau-amazing-old.html

8 / 10

Invitational dinner at The Eight 8餐廳

on 01 Dec 2017

by Peter Chang

A second dinner in a week at this 3* Cantonese restaurant. This time we got to pick a few of the dishes we wanted, and only part of the menu came from the chef's selection.

We also opened up a couple of bottles of German riesling, including one from 1921...

Full account on the dinner is here:
http://www.diarygrowingboy.com/2017/12/week-of-drunkenness-young-and-old.html

9 / 10

Wonderful dim sum at The Eight 8餐廳

on 25 Nov 2017

by Peter Chang

Lunch at the invitation of the hotel. We were treated to a sampling of the amazing dim sum items from the kitchen, made into animal shapes.

We were also shown the skills of the two chefs who are able to make 'wensi tofu', where 105 cuts are made into a bloc of silken tofu to create a chrysanthemum flower.

Full account of lunch is here:
http://www.diarygrowingboy.com/2017/11/wine-y-macau-trip-day-2-german-riesling.html

7 / 10

Meal at The 8

on 23 Oct 2014

by Richard Bagnold

The overall impression of this establishment, set in the Lisboa hotel is pretty much on exactly the same lines of Lung King Heen. It was great to get a quick table here to simply have a few nibbles in the evening as it is a 3 Michelin starred venue, however, on exactly the same principles, the menu was reasonable but the actual products failed to show anything special at all. Maybe we were unlucky in our choices in spite of consulting the head waiter on this. Dissapointing for the accolade.

It... More

The overall impression of this establishment, set in the Lisboa hotel is pretty much on exactly the same lines of Lung King Heen. It was great to get a quick table here to simply have a few nibbles in the evening as it is a 3 Michelin starred venue, however, on exactly the same principles, the menu was reasonable but the actual products failed to show anything special at all. Maybe we were unlucky in our choices in spite of consulting the head waiter on this. Dissapointing for the accolade.

It certainly was refined and well prepared and presented, however the only aspects that were absolutely lovely were the pork bites and the chicken, but these are easy victories as the flavours are automatically pleasing from the deep fried and sweet nature. In actual fact, I could actually see some of these dishes being served as easily in a Royal China in London, less the intricate designs of the amuse bouche and signature dessert.

It certainly was refined and well prepared and presented, however the only aspects that were absolutely lovely were the pork bites and the chicken, but these are easy victories as the flavours are automatically pleasing from the deep fried and sweet nature. In actual fact, I could actually see some of these dishes being served as easily in a Royal China in London, less the intricate designs of the amuse bouche and signature dessert.

It clearly was not a displeasure, but again, I simply struggled to see why this had such high accolade and I thought the desserts were wholly average in flavour. They could of course be absolutely of the highest quality to the desserts that they resembled; regrettably these flavours are just not my kind of special in any way.

https://major-foodie.com/the-8-macau/
https://instagram.com/richardbagnold Less