The Eight is undoubtedly the restaurant most frequently patronized in our workplace, largely due to its significance within our organisational culture. While our regular visits revolve around their yum cha service, the years since the pandemic have seen us also choose this establishment for our annual Christmas dinner.
BBQ Tasting Platter ($48.80), with BBQ pork, crispy skin roast pork, soy-sauce chicken and seaweed salad.
Consistently a winner on multiple occasions, this dish maintained its exceptional quality. The BBQ pork was flavourful, with just the right amount of fat to ensure tenderness. The roast pork had delightfully crispy skin, and layered fat and meat for juiciness, while the chicken carried a rich umami and savoury essence from the soy sauce. Typically accompanied by a jellyfish salad, the substitution of a seaweed salad in this version added a similar moreish crunch that we appreciated.
Peking Duck Served in Two Ways (whole, $96.80)
The first preparation involved Crispy Duck Skin served with Pancakes and Hoisin Sauce.
The duck had a delectable golden skin, although it didn’t reach an extremely audible crispiness, leaning more towards a slightly crispier texture than a regular roast duck. The duck’s interior was juicy and tender, perfectly cooked, and complemented well by the thin pancake and gentle sweetness of the hoisin sauce. The cucumber added a crisp element, although the spiciness from the whites of the spring onion was a bit much.
The second presentation featured Diced Duck Meat in Sang Choy Bow.
The remaining duck meat was diced and wok-tossed with bamboo shoots, spring onion, and sesame seeds. The uniform size of all components, coupled with the use of iceberg lettuce leaves as wrappers, provided an enjoyable touch of fresh crispness without introducing any bitterness commonly found in other types of lettuce.
Steamed Scallop with XO Chili Sauce and Vermicelli (market price, likely around $6.00-$7.00)
Each serving featured a plump and juicy scallop, measuring about 3.5 cm in diameter and 2 cm in height. Paired with vermicelli, it absorbed the umami-rich savoury essence of the XO chilli sauce. Although the dried scallops in the sauce contributed depth and a distinctive texture, there was no significant heat from the chilli. The addition of coriander provided a herby citrus note that complemented the dish’s overall flavour.
Deep Fried Salt and Pepper King Prawns ($45.80)
The plump and juicy prawns offered a fresh and satisfying bite, while the coating, delicately seasoned with fine salt and pepper, heightened the inherent sweetness of the prawns, providing a subtle yet satisfying crunch. However, the garnish of scallions and chilli failed to enhance the prawns, as they did not adhere to the surface.
Mongolian Lamb ($31.80)
These succulent lamb cutlets presented a robust savoury profile, featuring garlic, five spice, and soy sauce, with a touch of sweetness, and heightened by a generous portion of chilli. Among all the dishes served that night, these cutlets stood out for their notable spiciness, providing a substantial but enjoyable heat that complemented the lamb’s gamey notes without overpowering the natural flavours of the marinade or meat.
Wok Seared Diced Beef Fillet with Black Pepper Sauce ($42.80)
The beef cubes had a robust meaty flavour, maintaining tenderness without excessive tenderization from corn starch, a common practice in Chinese cooking. The black pepper sauce provided a subtle heat and delightful spiced flavour with a subtle wok hei, complemented by similarly-sized button mushrooms and beans.
Stir Fried Rice Noodles with Beef and Onions ($26.80)
The noodles had a delightful wok hei, maintaining a distinct texture that struck a balance between firmness and softness. Similar to the preceding dish, the beef retained a robust meaty flavour without being overly tenderized by corn starch. The addition of bean sprouts contributed a refreshing crunch, complementing the softness of the noodles and the heartiness of the beef.
Salt and Pepper Bean Curd ($23.80)
This dish mirrored the prawns in terms of its flavour profile and success. The thin, feather-like batter complemented the delicate flavour and silky smooth texture of the bean curd cubes. The subtle seasoning of salt and pepper in the batter elevated the bean curd, allowing both its texture and natural flavour to shine.
Wok Tossed Snake Beans ($26.80)
Quickly tossed in a wok, the beans had a pleasing wok hei and preserved their crunchy texture, maintaining a fresh flavour on the inside. The addition of pork mince and garlic not only contributed subtle texture but also infused aromatic depth to the vegetables.
Fried Rice with Vegetables and Egg White ($25.80)
This uncomplicated fried rice served as a subtle accompaniment to the more boldly flavored dishes. The inclusion of a protein, such as shrimp or cured ham, would have enhanced the dish by introducing a savoury depth. As it was, it was not preferred over steamed rice.
Dessert (included as part of the original ‘Banquet’ menu that has been heavily modified for our needs)
These deep-fried sesame glutinous rice balls, filled with red bean, were delightfully crispy on the outside. The thin pastry had a pleasingly deep nuttiness, while the red bean filling offered a sweet and nutty flavour that added to the overall satisfaction of each bite. The egg yolk-glazed cookies had a rich buttery taste, with a sweetness slightly more pronounced than typical Chinese desserts.
Fresh Fruit (included as part of the original ‘Banquet’ menu that has been heavily modified for our needs)
To finish the meal, there were seedless watermelon and rockmelon. Both were fresh, crisp and very sweet.
Our experiences at The Eight have consistently been positive, largely due to the direct connections certain colleagues maintain with the managers. This ensures consistently fresh and well-prepared food, accompanied by notably attentive service, a contrast to some online reviews. One minor nitpick, however, pertained to our 6 pm booking that commenced with drinks. All the dishes arrived almost simultaneously at 7 pm, creating a rushed feeling and leaving us with limited space for our dishes.
The Eight is located at Level 3 Dining Precinct, Market City Shopping Centre, 13 Hay St, Haymarket NSW 2000.