When it comes to the global dining landscape, Macau has no shortage of award-winning restaurants to offer. However, not many can boast a MICHELIN star or two to their name. Specifically, there are only 16 Michelin-starred restaurants in the city, six of which fall in the two-starred category based on the latest listing. SJM Resorts’ The 8 restaurant is not the least among the six, offering traditional Cantonese food in an elegantly designed setting. 

Located in Grand Lisboa Macau, The 8 takes its name from the number symbolising good fortune in Chinese culture. This is translated into the restaurant’s interiors by way of figure-of-eight decor and auspicious deep red walls adorned with silk goldfish. Executive Chef Albert Au Kwok Keung helms the kitchen, armed with over 30 years of experience and expertise in Asian cuisine. 

As part of the restaurant’s Chefs’ Table: A Symphony of Senses series, Chef Au recently collaborated with Dong Zhenxiang – owner of the Black Pearl-awarded Gastro Esthetics DaDong restaurant in Beijing and spokesperson for Beijing Roast Duck – to craft an exclusive four-hand journey. The dynamic partnership marries Chef Au’s culinary ethos of preserving the authentic flavours and unique qualities of ingredients with Mr. Dong’s know-how of molecular Chinese gastronomy that seamlessly blends colours and flavours. 

With their shared goal of elevating Chinese cuisine to new heights, the highly esteemed pair showcased a convergence of culinary artistry that transcends the boundaries of Southern and Northern China. FirstClasse had the pleasure of tasting this special collaboration that reimagines Chinese gastronomy for a new generation with a spotlight on nutritious seasonal ingredients.

Starting off the meal was a Cherry Foie Gras dish, presenting a trio of “cherries” – two of which were actually foie gras in disguise. Artfully transformed by Chef Dong, it was hard to tell the difference at first glance until you take a bite of the morsels, resulting in rich, buttery flavours that paired in harmony with the refreshingly sweet cherries.  

Next up was a beautiful presentation of Geoduck Clam Fillets served with Fresh Sichuan Pepper, housed in a carefully crafted ice sphere – a product of Mr. Dong’s molecular gastronomy know-how. This kept the Canadian geoduck cool when served, allowing its crisp, tender texture to shine. The fresh pepper added a nice hint of spice, rounding off a dish that delighted the palate as much as the eye.  

Premium ingredients were front and centre on the menu, as evidenced by our next dish of Braised Shark’s Fin in Saffron Sauce. Chef Au meticulously braised the shark fin for 10 hours in defatted chicken broth, enriched with organic corn-fed chicken and Spanish Iberico ham. Meanwhile, Mr. Dong’s award-winning saffron sauce lent a delicate hint of floral notes to the succulent, savoury combination.  

The next course presented another prized ingredient in Chinese culture: sea cucumbers, the crown jewel of the “Eight Treasures of the Sea.” As the natural flavour of this rare seafood can be slightly bland, Mr. Dong elevated it with scallions to bring out deeper aromas. It was also served with scallion bulbs for a texture contrast against the tender, springy sea cucumber.  

Chef Au’s favourite dish on the menu came in the form of a Charcoal Grill French Yellow Spring Chicken Rolled with Abalone. He named the rarity and quality of the ingredients as the highlight of the dish, featuring his handpicked Grade A French Yellow Spring Chicken that was raised on organic feed for 30 days to produce tender, juicy and low-fat meat. The poultry was grilled over an open flame charcoal oven to lock in its flavour and essence, then braised with a signature sauce made with sand ginger and herbs. It was accompanied by South African abalones that are known for their sweet and delicate centers, rewarding us with aromatic flavours in every bite.  

Continuing the list of premium ingredients was the next course of Stir-fried Lobster with Crabmeat and Crab Roe. Meticulously disassembled and prepared by Chef Au, the generous serving of Boston lobster was combined with luscious crab roe and gently simmered in a superior broth to draw out the natural sweetness of the crustacean.  

The DaDong “SuBuNi” Roasted Suckling Duck with Garlic Flavoured Butter Kaluga Queen Caviar was one of Mr. Dong’s signature dishes, comprising 22-day-old baby ducks that are carefully chosen for their crispy, low-fat meat. It was served three ways: first, paired with luxurious Kaluga caviar for a rich, creamy and nutty pairing; second, wrapped in a lettuce for a crunchy, refreshing bite; and third, a more traditional way of enjoying the duck, dipped into sweet bean paste and wrapped into a roll with cucumber strips.

For the final savoury course, we were presented with an assortment of condiments on the table to enjoy with the customary Beijing Fried Sauce Noodles. The 8’s version is known for its chewy noodles and flavourful ground pork, tossed with fried bean and meat sauce. Diners were welcome to choose from toppings such as edamame, cucumber, cherry radish, and more, mixing everything together for a colourful, complex, and palatable dish.

Lastly, the meal wrapped up with a dessert course of Double-boiled Bird’s Nest with Crystal Sugar and Pearl. Cherished for its nutritious benefits, the bird’s nest was soaked and slowly simmered with crystal sugar to enhance its natural, delicate flavours. Light pink pearls crafted from water chestnuts added a pop of colour to the dish, elevating its visual appeal while adding texture to the silky dessert.  

All in all, the menu lived up to both chefs’ reputation – indulging guests in a symphony of the senses while paying respect to treasured ingredients and innovative techniques. Judging from our experience, the next time SJM Resorts hosts a Chefs’ Table experience, we have no doubt it will hit the spot.  

For more information on SJM Resorts, visit the website or follow @sjmresorts and @sjmdining on Instagram for more updates.  

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