Albert Au, Executive Chef of The 8 has over 30 years of experience and a deep understanding of Cantonese cuisine, enriched by culinary exchanges across various countries. For him, staying in tune with diners' preferences and adapting to the evolving dining landscape is second nature, allowing him to remain sharp and continuously innovate.
“I believe that as a chef, regardless of how extensive one's experience is, or how skilled one's craft may be, it is essential to continually listen to guests' feedback, embrace new ideas, and refine our dishes. Only then can we truly commit to preserving Cantonese cuisine.” he shares.
One of the signature dishes at The 8, the "Coral Lobster," was inspired by their guests. Au explained that many patrons love the restaurant’s soft-boiled lobster and Doumen mud crabs, so he decided to combine the finest Doumen crab roe with the best Australian lobster to create this dish.
The key to this dish is temperature control, requiring a team of four chefs to work in sync. The first chef sears the Australian lobster shell in hot oil, while the second coats the lobster meat in egg white, then sautés it with other ingredients until aromatic, before slicing. The third chef prepares the side dishes, and the fourth focuses on cooking the Doumen crab roe. Together, they assemble the dish, ensuring it reaches the table within two minutes after leaving the stove.
The entire team must be well-trained and in sync to achieve this goal. “Cantonese cuisine has a rich history, and as the saying goes, it must embody color, aroma, flavor, shape, and presentation. Particularly, the control of temperature, leaves no room for error.” Au shares firmly.
