Executive chef Andy Ng Chi-Kai dishes up Cantonese and Huaiyang in the opulently decorated The Eight, designed by Hong Kong's Alan Chan. Signature dishes include steamed crab claw with ginger and Chinese yellow wine, and deep-fried Macau sole with spicy salt. The wine cellar contains more than 6,800 different vintages, while teetotalers can enjoy teas from an extensive menu that includes a pu er that has been aged for 49 years. The lunch menu boasts over 50 types
of dim sum.
2/F, Grand Lisboa Hotel, Av. De Lisboa, Macau, Macau–China