The health and safety of our guests and employees remains our top priority as always. The hotel has always been in full compliance with Macau SAR Government regulations in preventive measures against the spread of the coronavirus. The operating hours of certain facilities and restaurants at Grand Lisboa Hotel have been adjusted. Please click here for more details. In referring to the regulations from Macau SAR Government, the exemption of 5% tourism tax on hotel, spa, dining and other tourism related sections is applicable from 11 May 2021 to 31 December 2021.
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[Macau, 16 August, 2017] – Located on the second floor of the Grand Lisboa Macau, The Eight opened for business in 2007. Just two years later, in 2009, the restaurant was awarded 1 star by the Michelin Guide Hong Kong and Macau. In 2011, The Eight was given 2 stars by the guide, a distinction it held for three years. In 2014, the restaurant was given 3 Michelin stars and today stands as Macau’s only Chinese restaurant to have been awarded 3 Michelin stars for four years running. The Eight is well-known for its exquisite dim sum creations and its “modern” take on classic Guangdong dishes.

The Eight at the Grand Lisboa

A prominent feature of The Eight is the Chinese symbolism cleverly woven into its interior design. From the number ‘8’ (a symbol of good fortune) to swimming goldfish (a symbol of health and vitality), The Eight offers its guests a unique dining atmosphere replete with traditional Chinese flavor. Diners can choose from as many as 150 different dishes at The Eight. Every dish features seasonal, fresh ingredients and is prepared under the watchful eye of Executive Chef Joseph Tse whose culinary skills and distinctive cooking style means perfection with every dish. The Eight is also celebrated for its lunchtime menu featuring 40 types of à la minute hand-crafted dim sum creations. Wine connoisseurs will also feel right at home at The Eight which boasts one of the most extensive wine lists in the world, offering an astounding 16,800 wine labels to choose from. The Eight seats a total of 164 guests and features six private dining rooms which accommodate up to 10 or 24 guests each.

Creative Design; Auspicious Symbolism

The Eight’s unique design and layout highlights a style that draws directly from the classical Chinese tradition. This extends to the Chinese symbolism found throughout the restaurant, most prominently in the number ‘8’ (good fortune) or swimming goldfish (abundant vitality). The Eight’s color scheme is mainly black and red, the sharp contrast between the colors nothing less than eye-catching. The entrance to the restaurant and the dining area are separated by a short corridor. The corridor’s walls feature water curtains, while the floor has been transformed through a projector into a clear pool of water with goldfish swimming underneath the feet of guests. The overall effect is one of stepping into a world apart. Diners leave behind the din of the city to find a dining experience surrounded by elegance and tranquility. Arriving at the central dining room, diners will notice a crystal ball suspended over a clover-shaped pool of water by gossamer-thin threads. The bottom of the ball just barely touches the surface of the pool as the ball and its reflection in the water come together to create another “8.” Looking past the crystal ball, diners will immediately notice an enormous embroidered screen featuring goldfish that are almost lifelike in their movements and vitality. Other auspicious symbols of the Chinese tradition such as jade and bronze coins can also be found elegantly placed throughout the restaurant.

An Experienced Chinese Chef

The Eight’s Executive Chef is Joseph Tse who has over 47 years of experience working in hotel restaurants. Tse started his training in the culinary arts in 1969 and has served as head chef in some of world’s top 5-star hotels. After six years at the Sheraton Imperial Kuala Lumpur Hotel, a time of considerable learning for Tse, he went on to serve as Chinese Executive Chef for the Aberdeen Marina Club which managed by Shangri-La Hotel group for five years, a period during which he continued to refine his mastery of the culinary arts. In 2007, Tse moved to Mandarin Oriental Hong Kong as their Chinese Executive Chef, before working as the Chinese Executive Chef of Hotel ICON for nine years. In 2015, Tse was invited by Grand Lisboa Hotel to come on as The Eight’s Executive Chef. Joseph Tse’s culinary skills and deep understanding of Chinese cuisine have made him a well-known name in the industry. He has received numerous certificates and accolades and has also served as chief instructor of southern Chinese cuisine at the Hong Kong Chinese Cuisine Training Institute.

Fresh Ingredients; Exquisite Dishes

The Eight offers over 150 dishes to choose from, with seafood dishes figuring most prominently in the menu. The Eight’s signature dishes include:

  • Buddha Jumping Over the Wall: One of China’s most famous dishes. Said to date back over a century to the reign of Emperor Guangxi of the Qing Dynasty. “Buddha Jumping Over the Wall” includes the connotations of “may all your wishes come true” and “to enjoy both felicity and longevity.” Originally called “Complete Felicity and Longevity”, the dish became known as “Buddha Jumping Over the Wall” following the words of a poet who wrote that the fragrant smells of the meat-based dish would tempt even the Buddha to abandon his mediation to climb over the monastery walls and partake. This dish is also one of The Eight’s most famous dishes. It takes three days to prepare and requires the chef to be unfailingly precise in the selection of the freshest ingredients and their preparation. Once finished, the dish is served to guests in three bowls over the space of an hour during which the dish is kept at an ideal temperature. The first bowl features double-boiled cordyceps, Japanese dried-abalone, and fish maw; the second bowl features sea cucumber, shark’s fin, and goose feet; and the third bowl features deer sinew, shiitake, and conpoy. In order to ensure consistency of taste, the dish can only be made for a minimum of six guests. Diners, however, can choose from a variety of different priced Japanese dried-abalone to make this dish fit for a king even more special.

  • Stir-fried Australian Lobster with Egg, Minced Pork and Black Bean: Features Guangdong traditional “running scrambled egg” and fresh Australian lobster. The secret of the dish, however, is in the addition of tempeh. Chopped into extremely small pieces, the tempeh is virtually unseen to the eye, but can still be tasted. Its inclusion adds a new culinary twist to a traditional favorite. As well, The Eight also offers live fish which caught daily and cooked in unique and delicious ways.

  • Suckling Pig filled with Fried Rice and Preserved Meat: This dish features a cooked suckling pig of 14 days and fried rice stuffing with dried scallops, sausage, and shiitake. The dish takes about 40 minutes to cook and diners can opt for half a pig. The uniqueness of this dish lies in its combination of fragrant fried rice and crispy pork, treating diners to a meal that is almost two dishes in one.

  • Barbecue Pork: Made with fresh pork shoulder; only top cuts are used. Over two pounds of pork are needed for each serving. The sauce is made from maltose and a secret marinade; fragrant and sweet, it perfectly complements the pork.

Clever Creations; Unique Cuisine

The Eight offers 40 different kinds of dim sum to choose from, including:

  • Steamed Dumplings with Cristal Blue Shrimps in Goldfish Shape: Features South Pacific New Caledonian Wild Cristal Blue Shrimp only harvested once a year. The dumpling skin is fashioned into the shape of a goldfish in a culinary creation that tastes as good as it looks.

  • Four Types of Steamed "Shanghainese" Dumplings: Due to popular request, The Eight now offers a limited selection of dim sum for dinner. The crabmeat dumplings and the chicken essence and vintage dried tangerine peel dumplings are only available for lunch, while the lobster dumplings and Yunnan ham essence dumplings are available on alternate days for dinner.

  • Crispy Barbecued Pork Buns with Preserved Vegetables: Buns in the shape of a cute hedgehog and featuring top-cut pork shoulder meat. The buns are pan fried, leaving their bottoms deliciously crispy.

  • Steamed Dumplings with Abalone and Pork: Features New Caledonian Wild Cristal Blue Shrimp paste, fresh pork, and a dumpling skin made with spinach juice. The addition of abalone elevates this dumpling from the special to the divine.

  • Puff Pastry with River Shrimp in Purse Shape: A puff pastry fashioned in the shape of a purse. Each bite features layers of puff pastry accompanied by chopped river shrimp and soft pork floss.

Business Hours:

(Monday though Saturday)

Lunchtime: 11:30am-2:30pm

Dinnertime: 6:30pm-10:30pm

(Sundays and Public Holidays)

Lunchtime: 10:00am-3:00pm

Dinnertime: 6:30pm-10:30pm

For questions and reservations, please contact:

Tel: (853) 8803 7788 | www.grandlisboahotel.com