Having retained three Michelin stars for seven consecutive years, this eatery does not disappoint diners. The 8 serves fine Cantonese and Huiyang fare, using the freshest ingredients, top cooking techniques and artistic presentation. It is famous for dim sum specialities such crystal blue shrimp shaped like goldfish and puff pastry with river shrimp shaped like a purse.
Steamed crystal blue shrimp ‘goldfish’ dumplings.
Chef Joseph Tse also serves delicious mains, like double-boiled sea whelk with abalone, silky fowl, wolf berry and red date, and crispy frog legs with spicy salt. There’s a selection of connoisseur Chinese teas and 16,800 wine labels from major wine regions with a wide price range and ratings from Robert Parker.
