The brainchild of Henry Tang, the man behind Pitt Street's Zilver, this new house of yum cha has one simple goal: to be the biggest and most exclusive Chinese seafood restaurant in Sydney.
With a whopping 750 seat capacity, it's definitely on track to being Sydney's biggest and a list of deluxe seafood items running the full gamut, from lobster sashimi to pippies in XO sauce and single serve Sydney rock oysters, it's also a hot favourite for the exclusive seafood side of its goal.
Not to be considered one dimensional, the Eight also offers daily yum cha, with more than 70 dishes to choose from on countless bustling trolleys lurching throughout the grandiose dining room. By themselves, devilishly good prawn wontons cooked to order on such a grand scale put the Eight in the upper echelons of Sydney's yum cha scene.
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