01/09/2026
臻選頂級食材，揉合精湛廚藝。9月24至25日，澳門新葡京米芝蓮二星「8餐廳」尊尚呈獻中秋限定套餐，以兩款承載歲月經典的傳世粵菜為核心，演繹佳節團圓美饌。
✨ 菜單精選：
鮮鮑螺頭爵士湯 — 源自 1970 年代致敬鄧肇堅爵士的香港傳奇名菜。僅此兩天，主廚謝錦松師傅重現經典，經數小時慢火細燉，煉出琥珀般晶瑩之湯色，醇厚甘鮮。
蠔皇80頭關東遼參伴鵝掌 — 兼具底蘊與奢華的節日美饌。嚴選特級關東遼參，以頂級蠔汁慢火扣煮，口感軟糯滑韌，呈獻誘人光澤與醇厚滋味。
中秋佳節，誠邀您共赴謝師傅打造的極致美饌之旅。席位有限，立即預訂 🏮
🗓 9月24日 至25日
📍 澳門新葡京2樓
📲 預訂及查詢：+853 2828 3838
若想將這份團圓滋味延續至家中，澳娛綜合星級團隊亦精心打造手工月餅🥮，為您的佳節時分臻添圓滿：https://qr.sjm.mo/18shkb
A seasonal menu crafted with precision and rare ingredients. On 24–25 September, experience Two MICHELIN-Star Cantonese mastery at The Eight, featuring an exclusive Mid-Autumn menu built around two iconic heritage recipes.
✨ Menu Highlights:
Double Boiled Dehydrated Conch Soup with Xinjiang Red Hami Melon — A 1970s Hong Kong classic honoring Sir Tang Shiu-kin. For two days only, Chef Joseph reinterprets this legendary recipe, double-boiling it to achieve a crystal-clear broth with a delicate sweet-savory balance.
Braised 80-Head Kanto Sea Cucumber with Goose Web — Pure festive luxury on a plate. Masterfully braised for a silky, collagen-rich texture and an intensely flavorful, glossy finish.
A rare showcase celebrating the finest traditions of the Mid-Autumn Festival, reserve your table today🏮
🗓 24 – 25 September
📲 For reservations & enquiries: + 853 2828 3838
Ready to share the mooncake at home? Savour the magic of reunion with handcrafted mooncakes curated by SJM's award-winning culinary teams, we've wrapped up the flavours of the season for you and your loved ones: https://qr.sjm.mo/18shkb
#澳門新葡京 #8餐廳 #米芝蓮 #中秋饗宴
