The Eight, London
"Where are you?"
"Where are you?"
"I just came out of C&R Café and I'm by Bubblewrap now!"
"I just walked past there!"
And that, dear reader, is how Chris, Prow, Claire, and I were communicating via WhatsApp—trying to see if we'd randomly bump into each other... even though we were literally meeting up at the same place. 😂
That place was The Eight, and let me tell you—we were so ready to eat. None of us had had our first meal yet, so excitement levels were high and stomachs were very, very empty.
Let's talk about The Eight: a modern take on the classic Cha Chaan Teng, those casual, no-frills diners you'll find all over Hong Kong. Except this spot? It's got that elevated twist—think black truffle seafood fried rice, salted egg yolk lava French toast, and Volcano egg on rice—while still offering the comforting favourites like shrimp roe dry mixed noodles, wonton soup, baked pork chop rice and pineapple buns.
The interior? Neutral tones, light wood accents, sturdy tables, and rattan chairs create a cosy yet modern aesthetic. I especially loved the Mahjong tile wall by the stairs. We all had a moment to admire it.
Only downside (and maybe it was just that day): there was this lingering smell in the air that wasn't very pleasant. Probably annoyed my friends because I wouldn't stop mentioning it... But hey, I'm super sensitive to smells!
After taking many photos and videos (because, of course), we were finally ready to dig in.
I had to start with the classic: shrimp roe dry mixed noodles with prawn wonton soup.
A wave of nostalgia hit me with the first spoonful of that wonton soup. It genuinely felt like I was back in Hong Kong. The broth was light and savoury with a natural sweetness from the prawns. The wontons? Plump and bouncy—so good. The noodles were slightly bloated but still had that chewy texture, and the shrimp roe was just the right amount of briny and fragrant. Just how it should be.
We were off to a good start.
The Eight Special Mixed Hors D'oeuvres arrived next—a bento filled with typical HK street food snacks such as Mala Siu Mai, Sesame Peanut Flat Noodle, Curry Fish Balls & Tripe & Chilli Chicken Wings, but elevated. Very enjoyable and a perfect introduction dish for people wanting to expand their Cantonese cuisine journey.
When I saw Salted Egg Yolk Fish Skin on the menu, I knew I had to order it. I ate this a lot with soup noodles, and it was my go-to snack when I was living in Hong Kong. It was so crispy and generous with egg yolk that I couldn't stop picking at it—they're so moreish!
The Three BBQ Meat Plate with roast duck, crispy pork belly & char siu was a standard dish but perfect if you want something simple and reliable.
Scrambled Egg with King Prawns over rice is a comfort dish for me. It's soft and silky from the egg, and the prawns were bouncy with a hint of brine and sweet. It's mellow in flavour, but it's the comforting taste of chilly nights in front of the TV whilst watching a TVB drama. I enjoyed it a lot. The caviar on top was probably for decorative purposes; it's fine, but not needed.
We needed some greens, so we ordered the Stir-Fried Pea Shoots with Garlic, which was so tasty. It's pretty rare to find, and if you do find it, it's usually extortionately expensive. It's lightly stir-fried, sweet with lovely grassy notes that don't taste like a garden. One of my favourite vegetables, so if I see it on a menu, I'll almost always order it.
I love pineapple buns, and I love spam. Their Signature Pineapple Bun with Luncheon Meat is a dream, and I cannot believe I never thought of putting them together. It's savoury from the luncheon meat, sweetened from the pineapple bun, with added freshness and slight crispness from the cucumber and lettuce. Didn't enjoy the tomato slice, so took that out. The processed cheese slice wasn't necessary, in my opinion. Very good overall, but the saving grace was their mustard mayo sauce that cuts through the greasy and salty aspects of the sandwich. I could have eaten the entire thing by myself.
I always judge a Cha Chaan Teng by its Stir-Fried Beef Ho Fun. I need to know if it has the flavours, the slippery chewy texture and especially, if they have Wok-Hei, aka that unmistakable fiery wok taste. The Crunchy Garlic Chilli Ho Fun with Beef is a spicy elevated version. It's good and there's a lovely extra crunchy texture from the fried garlic; however, I do prefer the original.
This was my favourite part. I'm not normally a French toast person, but this Salted Egg Yolk Lava French Toast was to die for. It's buttery, it's fluffy, with a great combination of salt and sweet flavours. The lava was luxuriously creamy, making it such a perfect dessert to end our meal. I would go back for the toast alone!
As we left The Eight, happily stuffed and carrying leftovers (yes, we ordered too much—no regrets!), I couldn't help but feel grateful for places that bring a taste of Hong Kong to London. For me, it wasn't just about satisfying hunger; it was about reconnecting with flavours that hold special memories. And isn't that what food does best? The Eight may have put its modern spin on things, but the soul of Hong Kong's beloved Cha Chaan Teng lives on in every bite.
The Address: 68-70 Shaftesbury Ave, London W1D 6LZ