Valentine Dinner at Three Michelin-starred Chinese Restaurant The Eight

The Eight Dinner Menu (Part of It)

Chef Recommendations

Premium X.O. Mushroom Sauce (65 grams) Chilled Mini Pork Knuckle French Goose Liver with “Char Siu” and a Thin-sliced of  Chinese preserved sausage (Per Piece) Braised Giant Shark’s Fin with Brown Sauce Double-boiled Sea Whelk, Abalone and Silky Fowl with Birch Seeds and Red Dates Double-boiled Superior Bird’s Nest in Rock Sugar Steamed Crab Claw with Egg White in Fish Broth Oven-baked Giant King Prawn in Garlic-Bacon Mayonnaise Sauce Stir-fried Australian Lobster Ball in Chili and Wine Lees Sauce accompanied with Crispy Bean Curd Pan-fried Sliced A5 Kagoshima Beef Rolled with Watercress (Seasonal amended to Japanese Morning Glory) Seafood Fried Rice Topped with Sakura Shrimp

Soups

Braised Prawn with Spinach Puree (Per Person) Poached Fish Mousse Soup with Bamboo Piths and Bean Curd (Huai Yang Cuisine) Braised Bean Curd Soup with Crabmeat and Watercress Double-boiled Fish Maw and Bamboo Piths with Cabbage (Per Person) Double-boiled Shark's Cartilage with Whole Conpoy and Bamboo Piths (Per Person) Buddha Jumping the Wall (Double-boiled Cordyceps, Abalone, Sea Cucumber and Fish Maw) Double-boiled French Quail with Brich Seen, Yam and Herba Dendrobill (Per Person) Double-boiled Sea Cucumber and Matsutake Mushroom with Supreme Pork Loin (Per Person) Double-boiled Sea Whelk, Abalone and Silky Fowl with Birch Seeds and Red Dates

Seafood

Sautéed Shrimps with X.O. Chili Sauce (Seasonal Item) Sautéed Cristal Blue Shrimps with Cashew Nuts and Bell Pepper in Chili Sauce Scrambled Egg White with Diced Scallop and Crab Roes Baked Sea Whelk in Portuguese Sauce (Per Piece) Roasted Eel Sautéed Lobster Balls in Homemade Chili Sauce with Crispy Rice and Served with Romaine Lettuce Deep-fried and Sautéed Scallops in X.O. Chilli Sauce with Broccoli Braised Garoupa’s Fin with Roasted Pork and Sliced Fresh Bean Curd Sheet in Casserole Sautéed Sliced Garoupa in X.O. Chili Sauce Stir-fried Lobster with Crabmeat and Crab Roe Stir-fried Australian Lobster Ball in Chili and Wine Lees Sauce accompanied with Crispy Bean Curd Crispy Macau Sole Fillet with Vintage Dried Tangerine Peel