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Entrance to Table 8 Restaurant
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Main Dining Room
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Table setting
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Centerpiece for the table
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Our pots of tea
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Amuse bouche and premium grade oolong tea
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Amuse bouche - Dried braised abalone and a stir fried minced beef in a chip bowl
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Goldfish shaped har gow (蝦餃) or shrimp dumpling
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Shu mai topped with braised abalone
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Goldfish har gaw and shu mai topped with braised abalone
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Steamed beef meatballs topped with dried tangerine peel (陳皮)
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Steamed then pan-fried Chinese barbecue pork buns, shaped in hedgehog
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Roast half suckling pig stuffed with sticky rice
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Slicing the suckling pig, table side
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My seving of roast stuffed suckling pig
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The rest of our suckling pig, chopped
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Petit fours to end our meal - Macau style milk tea and coconut pudding stuffed with coconut meat
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Inside the lobby of Grand Lisboa Hotel
thewanderingeater:
Inside the lobby of Grand Lisboa Hotel