DOORS TO DECADENCE
There is no mistaking when you have arrived at The 8. There are quite of lot of 8s on the wall. The contemporary-traditional, dark-featured design is fabulous, with big, stylish, Bondesque automatic doors. The marble floor is so highly polished that, caught by twinkling lights, it gives the impression of being covered with a layer of water (water, of course, signifying luck). There is also a three-dimensional goldfish, another lucky symbol. This is super-fine dining with gorgeous presentation at every turn, and the hotel's legendary wine list - thankfully available on an iPad - is at diners' disposal. Every dish is focused on the ultimate textural experience. Expertly deep-fried Macau sole with spicy salt seems to melt in the mouth in spite of being utterly crispy. Crab claw is steamed in the most delicate egg white mousse, while beancurd pockets stuffed with imperial fungus and sea moss deliver a crunchy bite to contrast with the succulent pocket. Crispy chicken skin, served in a pomelo salad with a honey and lime sauce, miraculously comes fat-free, with the accompanying white meat beautifully tender. And the sound of the suckling pig being portioned could probably be heard in the next room, the cleaver cutting through the crispest of skins. AJ
VALUE FOR MONEY
Dinner at the Banyan Tree Macau's signature restaurant Saffron is not too busy and the dining room has organic colours with dark woods and green accents, and there's even a live performance on the khim or hammered dulcimer. There is a lunch and dinner set menu for 298 patacas that's good value for money.
The appetiser sample features a grilled fish cake, fried pandan leaf wrapped with a tender spiced chicken, and a crunchy rice noodle wrapped prawn that comes with a grilled chicken breast satay. Next came a bowl of tom yum goong, with fresh chillies hiding among the prawns, mushrooms, lemongrass and galangal or Thai ginger.
