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Eight Over Eight

Asian Restaurant and Chinese Restaurant££££
Chelsea, Fulham
  • Emma M.
    "My favourites are chili salt squid, black cod gzoyas, seared tuna."(3 Tips)
    Suresh K.
    "The squid is amazing."(5 Tips)
    Piers Y.
    "Watermelon and Duck salad is delicious"(2 Tips)
    Gaia M.
    "Food is good, especially dim sum."(4 Tips)
28 Tips and reviews
  • squid
  • good for dates
  • black cod
  • cocktails
  • dim sum
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  • Recent
  • Nour M.
    Nour MardamOctober 6, 2015
    Great ambiance, food is very good, go for the sea bass carpaccio, duck dumplings, prawn and black cod dumplings, salt n pepper squid and their green curry! Their wine selection is also great.
  • Emme C.
    Emme Cecchini3 days ago
    The food is amazing, such a spectrum of Asian fusion. The service is impeccable and the ambience is rather delightful as well. All in all an excellent culinary experience
  • Gavin S.
    Gavin SullivanOctober 27, 2013
    All of the dumplings are great. Salt and pepper squid. Duck and watermelon salad. Black miso cod. Hard to go wrong. Mochi wrapped ice cream dessert.
  • Gaia M.
    Gaia MVApril 4, 2015
    Nice Asian restaurant where you can have a small bite or a proper dinner. Cozy, local restaurant with nice bar. Food is good, especially dim sum.
  • Carlos S.
    Carlos SilvaAugust 3, 2013
    I tried the bar, not the restaurant. Relaxed place, quite unassuming from the outside, stylish inside. I tried the smokey tommy's margarita and loved it
  • Lauren R.
    Lauren Rubin TileyFebruary 14, 2012
    Stylish Chelsea pan-Asian for post-shopping on Kings Road, or a perfect couples date night spot. Bonus: go for the duck salad.
  • Emma M.
    Emma MccFebruary 17, 2013
    My favourites are chili salt squid, black cod gzoyas, seared tuna. Black cod is nice as a one off. Yum yum
  • Emma M.
    Emma MccJune 10, 2012
    So many yummy dishes- seared tuna is an all time favourite. As is chilli salt squid and the rock shrimp tempura.
  • Arzu K.
    Arzu KaramanOctober 26, 2013
    Food was wooowww! DimSum are stunning! Duck&Watermelon salad awesome!
  • Jack B.
    Jack BremerJuly 15, 2011
    Get the caramelised pork - fantastic. Bowl of greens as well, back of the net sir.
  • Jed C.
    Jed ChristiansenOctober 2, 2010
    Any of their seafood dishes are *amazing*. Also the beef/foie gras dim sum. Highly recommended.
  • Philippe M.
    Philippe MilleNovember 26, 2013
    Try the Happy Ending cocktail ... great drink and a suggestive name!! :)
  • Levent A.
    Have Dim sum and some drinks in this lively and lounge-like atmosphere.
  • Christian L.
    Christian LindstromOctober 30, 2010
    Easy to get a table (didn't book)... Slightly under whelmed by menu - would have been cool 10 years ago but seem too shallow for now...
  • Jon B.
    Jon BillsNovember 20, 2011
    Been here 5+ times
    Great food! Visit on a Sunday, there's often 40% off food.
  • Matt B.
    Matt BullerMarch 7, 2014
    Been here 5+ times
    Vincent, the great, performs magic with cocktails... Ask for him – 'nuff said.
  • Martine D.
    Martine DybJune 2, 2016
    Try the Chocolate Fondant with Green Tea ice-cream🍨
  • Suresh K.
    Suresh KumarSeptember 18, 2014
    The squid is amazing. Try it!
  • Piers Y.
    Piers YoungAugust 7, 2013
    Watermelon and Duck salad is delicious
  • Jack B.
    Jack BremerJuly 15, 2011
    Ask for Farah, lovely waitress :)
  • Janine Q.
    Janine QuatrevingtAugust 22, 2014
    Been here 5+ times
    What's good here? The bartenders ;-]
  • Lujain
    LujainOctober 15, 2010
    Vegetable pad Thai is a must try.
  • Kristi E.
    Kristi EvansJanuary 24, 2011
    Sticky toffee pudding FTW
  • Louis S.
    Louis SpinettiNovember 29, 2010
    The Malbec is gorgeous
  • Evan M.
    Evan MichaelsMay 21, 2011
    Good food but service is bad! Avoid!
  • Maria Antonieta A.
    Maria Antonieta AriadFebruary 13, 2015
    Me gusta también lo de la música y donde ir de compras no muy caras
  • Maria Antonieta A.
    Maria Antonieta AriadFebruary 13, 2015
    El restaurante chino me gusta
  • Ohnishi Y.
    Ohnishi YasuyukiSeptember 20, 2011
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