摘星食旅 喜粵8號 限時松茸菜
Michelin Journey Matsutake Delicacies at Canton 8

雲南野生名菌飽魚一品煲
Braised Abalone and Sea Cucumber with Yunnan Mushroom

不時不吃,入秋進補;位於澳門利澳酒店的米芝蓮得獎食肆喜粵8號,推出限時松茸菜式,以天然珍貴食材配合大廚創意烹調,滿足你的味蕾。
Eat the food in season, and try autumn dietary supplementation. Michelin-starred restaurant Canton 8 in Rio Hotel Macau has presented a limited-time offer of matsutake delicacies to satisfy your taste buds with natural and precious ingredients and chef’s creativity.


碧綠松茸和牛肉
Fired Wagyu Beed with Matsutake

澳門得獎食肆多如繁星,各具特色。其中擁有魔都上海血統的喜粵8號,在上海開業沒多久就摘下了兩顆米芝蓮星,其後於澳門的利澳酒店內開設分店,以超強性價比吸引老饗,餐廳提供各式各樣傳統的中菜美點,大廚以其獨特的烹飪方法和秘制的食物配方,確保每一道菜都激發你的食慾。

踏入初秋,秋季食材開始陸續登場,松茸除了獨特香氣令人無法抵擋之外,其對身體有明顯的補益作用也是一大賣點,絕對是其中一個最讓人引頸以待的時令食材。今季喜粵8號的時令松茸珍菌推介菜單別出心裁,用上松茸、雞樅菌杏鮑菇及白玉菇等等,製作色香味益共冶一爐的巧手菜式。

據大廚說,這裡的松茸珍菌菜式均挑選最頂級優質食材,例如「松茸燜土雞」就用上「食用菌類之王」的雲南香格里拉松茸,其菇體肥大、久香味濃、色澤鮮明,聞名中外,配合清遠土雞燜煮,肉質鮮嫩可口。至於同樣用上來自雲南雞樅菌,加上選用深海龍躉起球的「雞樅菌蒸班球」,除了班球皮爽肉嫩之外,亦有健脾和胃之益效。另一必點推介「雲南野生名菌飽魚一品煲」集合多種名貴食材於一身,包括雲南松茸菌、雞樅菌杏鮑菇及白玉菇;再配合大連鮮飽魚與足料海參,松茸的香與飽魚的鮮完美融合,口味香濃;壓軸登場的「碧綠松茸和牛肉」選用了雲南松茸菌與澳洲雪花牛肉配蘆筍,味道甘香爽口,益氣養胃。

喜粵8號一系列的經典粵菜,散發著獨特的高貴韻味,將粵菜獨有的巧手精工、濃香惹味多元展現,令美食之旅倍感尊貴。

There is no lack of award-winning restaurants in Macau. For example, Canton 8 at Rio Hotel was bestowed two Michelin stars soon after its opening in its origin city Shanghai. The restaurant is well-acclaimed for its superb food quality and the chef’s unique cooking methods and secret recipes, guaranteeing to serve a wide range of traditional Chinese dishes to satisfy even the pickiest palates.

With the arrival of autumn, seasonal ingredients such as matsutake enter the culinary scene. Its unique aroma has enticed many connoisseurs but its health benefits must not be overlooked. This fall, Canton 8 is offering a menu of matsutake and other premium fungi such as macrolepiota albuminosa, king trumpet mushrooms and white shimeji. These exotic ingredients are skillfully crafted into a series of exquisite delicacies.

According to the chef, only top-quality ingredients are used in matsutake dishes at the restaurant. For example, matsutake from Shangri-la, Yunnan, is added to the chicken stew. Dubbed the “king of edible mushrooms”, it is fleshy and aromatic and features a nice sheen. Together with the free-range chicken from Qingyuan, a delightful dish is nicely made. The macrolepiota albuminosa and matsutake from Yunnan, king trumpet mushrooms and white shimeji further elevate the rich-tasting pot of fresh abalones from Dalian and sea cucumbers. The last dish to recommend is Fired Wagyu Beed with Matsutake. Made with matsutake from Yunnan, beef from Australia and asparagus, the dish is freshly tasting and nourishing.

Canton 8 serves a wide range of traditional Cantonese dishes that are exquisite and rich-tasting, further enhancing your gourmet experience.


喜粵8號 Canton 8
地址 Address:
澳門利澳酒店3樓
3rd Floor, Rio Hotel, Macau
電話 Tel:
+853 8989 1282