Restaurants
The Eight
The Eight
The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, Argentinian carabineros and Aussie lobster. At lunch, over 40 types of dim sum are available – try the steamed rice rolls filled with pickled Japanese cucumber and char siu Berkshire pork.
Location
1 min.
Julien Tongourian’s Macau Is A Treasure Trove of Diverse and Wonderful Experiences
For Julien Tongourian, executive chef of Robuchon au Dôme, Macau offers a vibrant and diverse array of experiences, from tranquil hideaways and family-friendly spots and from fine dining and street snacks—making it a destination full of surprises and delights for every type of traveller.
1 min.
Pursuing Innovation — Coral Lobster by Albert Au, Executive Chef of the Two-MICHELIN-Starred Restaurant The 8
For Albert Au, Executive Chef of the two-MICHELIN-Starred restaurant The 8, the dish "Coral Lobster" is the finest example of his philosophy: staying in tune with diners' preferences and adapting to the evolving dining landscape to remain sharp and continuously innovate."
4 min.
Introducing the World’s “First Fusion Food” – Macanese Cuisine
Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food.
3 min.
MICHELIN Guide Gala: Pan-Fried Spotted Garoupa Fillet in Supreme Broth by Chef Albert Au of The 8 Restaurant
Executive chef Albert Au of three-MICHELIN-star The 8 in Macau, prepared the fourth course at the MICHELIN Guide Hong Kong & Macau 2023 gala dinner. His dish proved to be elegant and deceptively simple; one that showcased the chef's cooking philosophy and skill, as well as the dedication and teamwork of his culinary brigade.
4 min.
The Secret to SJM’s Star-Studded Success in Gastronomy
For over three decades, SJM has set the benchmark for Macau's culinary landscape with its Chinese and Western MICHELIN-starred restaurants and award-winning wine programme. Here’s the inside story on SJM’s success.
