High Life

HIGH LIFE #13 Oct 2017 55 The interior’s color scheme is mainly black and red, and the sharp contrast is eye-catching. At the center of the dining room, a crystal ball is suspended over a clover-shaped pool of water by gossamer-thin threads. The bottom of the ball barely touches the surface of the water as the sight of the actual ball and its reflection in the water come together to create an “8.” Not far away, an enormous embroidered screen features goldfish that are lifelike in their movement and vitality. Other auspicious symbols of Chinese tradition such as jade and bronze coins can also be found throughout the restaurant. Inside the kitchen, a group of talented chefs are led by Master JosephTse, who has over 47 years of experienceworking in hotels such as Mandarin Oriental Hong Kong and Hotel ICON. He has received numerous certificates and accolades and served as chief instructor of southern Chinese cuisine at the Hong Kong Chinese Cuisine Training Institute before joining Grand Lisboa in 2015 as The Eight’s Executive Chef. “For me, umami comes first before sweet, sour, bitter or spicy. That is one of the reasons why I only use the freshest ingredients for my dishes. I don’t make any compromises,” he says. One of his creations, which exemplifies freshness and delicate, gastronomic craftsmanship, is Stir-fried Australian lobster with egg, minced pork and black bean. Cooked to perfection with mouthwatering flavor and texture, Guangdong traditional “runny scrambled egg” pairs with Australian lobster to create a match made in heaven. The secret of this dish is the addition of tempeh. Chopped into extremely small pieces, the tempeh is virtually invisible to the eye but can be clearly detected in the mouth. Its inclusion adds a twist to this traditional favorite. A creation that showcases sophistication in time consuming cooking methods is Suckling pig filled with fried rice and preserved meat. A cooked suckling pig of 14 days is stuffed with fried rice, dried scallops, sausage and shiitake mushroom. The dish takes 40 minutes to prepare, yet the combination of fragrant fried rice and crispy pork is worth the wait – much like the many other items on the menu that provide an awe inspiring experience to tantalize the senses.