Two-MICHELIN-starred Chinese fine-dining restaurant The 8 at Grand Lisboa Macau launched its new garoupa (grouper) menu mid last month and the special menu is still available through this Sunday, presenting a selection of exquisite garoupa dishes, crafted with the highest quality ingredients and steeped in rich Chinese culinary traditions.
Executive Chef Albert Au has specially curated this menu showcasing giant grouper and more premium garoupa varieties – totalling eight new garoupa dishes.
Among them are three standout garoupa dishes that are meticulously prepared using three different culinary techniques – braised, steamed, and pan-fried. Inspired by the legendary Manchu-Han Imperial Feast, with its complex cooking techniques and premium, rare ingredients, the “Braised Giant Grouper Skin with Pomelo Peel” is a traditional dish of great historical significance.
Chef Au aims to preserve this traditional culinary craft and provide guests the opportunity to savour this special dish. He carefully sources the skin of a 50-kg giant grouper, known for its soft, glutinous texture and richness in collagen, and braises it in a thick broth made from fish bones together with the thick skin of a Thai pomelo and Australian green lip abalone. This method helps maintain the delicate umami of the fish, while creating an explosion of extraordinary flavours.
For the “Steamed Giant Grouper with Aged Dried Tangerine and Matsutake Mushrooms”, Chef Au sources giant grouper cultivated in the pristine waters of the deep sea. To elevate this dish further, he has obtained the highly coveted Xinhui 15-year-old dried tangerine peel and one of the finest delicacies in the world – wild Matsutake mushrooms. He steams all the ingredients together to fully seal in the flavours, showcasing the true wisdom of traditional Cantonese cooking techniques.
With absolute precision, Chef Au prepares the “Pan-fried Giant Grouper’s Belly and Head” by perfectly slicing the grouper’s belly and head. He then adds wild mushrooms, flavourful X.O. sauce and scallions with a rich onion aroma. Utilising the Shunde technique, he pan-fries all the ingredients together to create a beautifully golden grouper belly that is crispy on the outside, yet juicy and tender on the inside.
This garoupa promotion menu has prices ranging from MOP 200 to MOP 1,680. For reservation contact 8803 7788.
Source and Photos: SJM Resorts
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