Since 2008, The 8 at the Grand Lisboa Macau has steered the narrative of refined Cantonese cuisine. Set in a red- and gold-washed space and decorated with rich symbolism and auspicious features, Chinese culinary perfection is sought through every dish and menu.
16 years on, The 8 continues to amaze visitors to the Grand Lisboa Macau restaurant with a menu narrating the 500-year-old history of modern-day Cantonese cooking. Executive chef Albert Au Kwok Keung expertly delves into the history books to uncover recipes and techniques formerly used in the south of China.
As you enter The 8 and find yourself stepping down the central staircase, you are immersed in a heavenly restaurant decorated in Chinese symbolism; the red colour of the ceiling and walls symbolise luck and happiness, the goldfish wallpaper points to health and vitality, and the continued use of the number 8 holds great fortune.
Chef Albert begins a new project this June and July, sourcing premium and giant grouper, from the South China Sea to create a special menu that celebrates the delicate and toothsome flavours of the fish, beloved across southern China.
Elaborating on the special eight-course menu, available from now until Jul. 7, which sees luxurious additions of fish maw, abalone, and pomelo peel, chef Albert sits down with Foodie to share his vision for showcasing the grouper at The 8.
How does The 8 strive to represent traditional Cantonese food in a modern setting?
The 8 is a traditional Cantonese restaurant that explores the storied food culture of Guangdong Province, Macau, and Hong Kong, fine-tuning our culinary programme to raise the standard for this great cuisine.
Our aim is to return Cantonese food to its natural and traditional flavours. At The 8, we insist on selecting the best seasonal and high-quality ingredients to keep pace with the modern times. We meet the traditions of Cantonese cuisine with modern worldly influence.
With the creation of the grouper menu, why do you believe that fish is the centrepiece of Chinese cuisine?
The grouper fish is a prime seasonal ingredient in Chinese food culture, beloved by the Chinese people as a delicacy during festivals and reunion time with family. The fish dish is synonymous with the traditional dining table in our culture, dating back decades. The grouper can be cooked and served in many ways, thus, we want to present its versatility and depth of flavour.
What do you feel is special about the grouper, and what inspired the menu?
There are many types of grouper, which is the abbreviation of the subfamily fish. Grouper fish meat has high protein and low fat content. It is also rich in a variety of nutrients, and the skin is rich in colloids.
Grouper is rich in fish oil and unsaturated fatty acids, making it a healthy and delicious food for everyone.
Were there any cultural or historic considerations that went into creating the grouper menu?
The grouper dishes on our new menu are tailor-made from different parts of the flavourful fish: the Braised Giant Grouper Skin is rich in collagen and holds a unique texture on the palate, whereas the Wok-fried Spotted Grouper with Seasonal Vegetables exhibits our great skill to work with a delicate recipe.
With the Braised Giant Grouper’s Fin, we perform a braised cooking method that is traditional to the Cantonese cooking style. The Pan-fried Giant Grouper’s Belly and Head taste holds a morsel of flavour with the fish’s skin that is rendered to become crispy and tender.
Finally, with the Double-boiled Grouper Fish Soup with Chuanxiong and Gastrodia Tuber, we use an old culinary technique to render the fish into a Chinese-style consommé, preparing a clear soup with a traditional nourishing effect.
What dish best represents the power of grouper’s flavour and texture?
The grouper menu was created by our team after countless attempts to optimise it. The Braised Giant Grouper Skin with Pomelo Peel and Abalone dish is now very rare and has been a famous dish in the palaces of past dynasties.
Being able to present these selected grouper dishes is an honour at The 8 in serving our guests.
What is your next step at The 8 to promote southern Chinese food?
At The 8, we continue to innovate on traditional Cantonese cuisine by introducing palatial recipes with top ingredients and artistic plating. We have the culinary ambition to scope the world for the best ingredients to continually impress our customers dining at our restaurant.
In the coming months, we will be launching a special menu exploring Yunnan Mushroom, a renowned and complex southwestern Chinese vegetable, and exploring Shunde cuisine in our new menu. We look forward to delighting every guest with the most sumptuous dishes!
The 8, 2/F, Grand Lisboa Macau, 2–4 Avenida de Lisboa, Macau, +853 8803 7788, book here
