This is the best restaurant in town. The ambiance is world class. The fusion menu is executed flawlessly. The service is excellent.

Stopped by at T8 the other night since was there last time 2 months ago,1130 pm restaurant still full!! finally sat at the wooden chef counter, it was fantastic, new chef Patrick made me his new dishes...niceee.If you want to know how did the chef cook your food for you, next time ask for chef counter on your reservation you might see me there.

I have regular dinners in that restaurant and find the ambiance, food and service excellent.

Ambiance was very nice. Didn't have a problem with the service. The portions were small and the beef and lamb weren't tasty--need to get better quality stuff for the prices and sizes they charge. Much better places with higher quality products.

god damn Europeans need to learn how to speak/write proper English before writing reviews

I went here on new years eve, I had read a lot of good reviews of this restaurant so i had some expectations of it. I ordered the 4 course new years menu which only costed 488 RMB. We got some bread which was freshly baked. Then we got the starter which tasted and look very good. the second course was blue marine lobster, the amount of lobster in it was very little. the taste although was oke. for the main course i choose for the beef. the portion if this main course was smaller then my starter. and the it did not tasted as good as an average western restaurant in shanghai. After my main course we got desert which again looked very good. the taste of it was fair though. I would rate this restaurant as followed: Atmosphere: Good Taste of food: fair/good service: fair Portion size: poor ( need at least 8 courses ) P/Q rate: fair

again and again the boring expensive fusion "nouvelle cuisine", you know its like the sens&bund, showing off with the high standards and values, but then actually its frozen local products with a little bit of taste....first; Gooseliver...euh in China??? 90% of the gooseliver you`re eating in restaurants is actually over fatted frozen duck liver...only a few foreign companies here in SH are doing fresh gooseliver but then also they are overfeeding it with corn (cheap charlies he) second; Truffels...don`t even think about it to find a decent quality here and then also they are all coming from yunan and south-sichuan like the porcini`s, nice in frozen bags..., sometimes fresh but don`t look at the bugs inside,hehe... third; Caviar.... Chinese one is coming from north-china and they say its Beluga or osietra....actually it`s not even mallosol and the Russians don`t even want it..... and the last time I saw imported Caviar it was American Caviar canned in France for the Chinese market....SO...No Comment... I hope some people and chef`s can undertand what I`m trying to say, if you want you can always reply and see how things are going...88

last two times went to t8, food is great service is good but one of the door girl was so rude both two times, actually she quite beautiful but sorry i won't go back again because i don't have a high nose you know what i mean?

i'd heard a lot of mixed reviews about t8, all flash no substance, bad service, poor portion size, etc. but went anyway because my first choice for a new place in shanghai fell through because of remodeling. if you are a backpacker used to 50 RMB meals then you should definitely avoid this place, you will not be happy here. if you are looking for a nice restaurant in a trendy area that serves good food, has patient service and a respectable wine list then i would recommend it highly. i went with date on a weeknight, arriving early and having a scotch and glass of wine at the bar, and found the place to be well worth it. after a couple of drinks (the restaurant was largely empty but we were not rushed to our seats) we had a nice amuse, picked a bottle of australian shiraz and selected our meals. the details are unimportant (i had fish, she had lamb) but the service was well paced, the food was delicious and the presentation was first rate. the total for four courses, a bottle of good wine, grappe and our bar tab was about 2500 RMB. if that sounds like a lot of money for two people, try to get lunch in nyc or dinner in san francisco for that. all told, i'll go back even if it's just for drinks.

If you want to play it save, go to the T8. Was there several times with customers and also with my girlfriend and was always very satisfied. The food is incredible and the atmosphere is quite impressive. You will be not disappointed. There are many want-to-be high end places in SH. This is one! Simply the best restaurant in town.

Review courtesy of Bleucheese: First time to T8. Probably not the last. We were 20 minutes late but I called. Immediately led to our table (they havent learned the game called 'have a seat at the bar while we prepare your table so you can drive up that check') They will. Seated, napkins unfolded by server. Warm welcome. Server (male) had a few wierd earrings going on. Guess theyre going for the whole hip thing. Amuse: Tomato Sorbet. Surprisingly refreshing and full flavored. Seasoned perfectly. They should've waited for a drink order though. I sit down at dinner, my hands are shaking from lack of alcohol. Waiter with menus and drink offers. She: Kir. Waiter had no idea what it was. They figured it out. He: Vodka Martini. Me. Vodka Tonic. Nice. Tonic served on the side. You dont get the ubiquitous chinese glass of ice and water with a splash of booze. Only complaint was there was he didnt ask what type of vodka. Again, it wouldve been to his benefit- noone asks for cheap vodka in front of dinner guests. If I ran this joint Id double the profits. Bottle of Oregon Pinot Noir, 2001. He chose. Dont remember the label. Open and left on the table. Complaint: The wine list has specfic bottles that are served in Reidel. This bottle was about . In my opinion, worth the reidel. Fresh signature bread: Individual muffins with herbs and sundried tomatoes. Served in these over the top ceramic muffin dealies. Emulsified olive oil. butter. The olive oil was a good idea. But they coudve used a type with more flavor. Salt and freshly ground coarse pepper on the table in these little dishes with a spoon. A pain in the ass. You end up making a mess. Apps: She: Salted Salmon with longan and green mango Incredible stuff. Whirlwind of Asian Flavors. Large portion (for an app). The obvious winner in terms of flavor and presentation. He: Tataki of Tuna with Beluga Average. Overwhelmed by the sesame crust, the radish, the sauce (i believe it was a beurre blanc), the caviar (doubt it was even osetra). Too complicated. But beautifully presented. Me: Seared Foie Gras over a bed of ?wilted fennel? with a fried quail egg and pancetta. Standard. The bacon and eggs bit added some unneeded grease and heaviness. Unfortunatly the foie gras was, in my opinion, overcooked. Im into blood. I like it when you can spread the foie on a warm piece of toast. And feel the cholesterol slither down your throat. Entrees: She: Wagyu beef ribeye special. Tasty, fork-tender cooked perfectly. I think it was with a bordelaise. Served over a bed of wilted greens. Ample size portion. Worth the 470 yuan? Debatable. He: Sea bass (or was it snapper) and braised oxtail in a red wine glaze. Didnt try it. HE said it was good. Couldve been bs-ing. Me: Salmon and Lobster in ?vanilla/citrus? foam. Average. No discernable lobster in the dish. Foam lacked depth. Foam is so overdone nowadays. I wolfed it down. Couldve been perfectly cooked salmon from anywhere. Sides: Bowl of Salad. Mixed baby greens. Standard french vinaigrette Garlic Mashed Potatoes. Below average. Needed more whipping, more butter, more cream. Shouldve been passed through a ricer. Desserts: He and She: Chocolate Addition Plate. Scoop of choc sorbet, dark choc tart, brownie, mousse. They loved it. Especially the dark chocolate tart. Me: The trio of lime desserts plate or however they phrased it. EXCELLENT. the winner: the kaffir lime ice cream. Wonderfully perfumed. 3 glasses of 10 year Fonseca. Service was more than adequate. They were actually trained properly (silverware was ALWAYS replaced and proper for fish/meat/broth/ etc, pour on the right, clean on the left, leave plates until everyones done, dont go to the table and auction off the food ala 'whos got the steak?', checked on the mains after the required 2 minutes... Decor was nothing special. Kind of dark and muted. Read: 'Nouveau Asian'. Tables were thatched bamboo and wood. Chairs were comfortable. Noise level was low. Air wasnt particularly smoky (they dont have a nonsmoking section but as the clientele was 98% foreign...heard alot of american accents...i didnt see one smoker.) Huge open kitchen- the showcase of the room. That I love. You can see the game and how its played. And see how clean and sanitary they prepare the food. Total: 2780 yuan and a big stamp across the check reading "service charge is NOT included." Thought that was rude. Since when are we spoiling the help? Left 3050 (10%) to avoid looking like a jackass. tip #1: Ask for a booth in the back. I told the reservationist I had a VIP and his wife with me and I needed a good table. I saw it was written in the res book and the hostess led us to this incredible uncomfortable looking huge round UFO type deal in the center of the dining room. Apparantly, 'VIP' doesnt register 'private corner' table. Yet. I changed the table and it worked out perfectly. Tip #2: No need for the sides, the entrees are complete with veg and starch. tip #3: Go for a solo dinner and eat at the kitchen bar. Bring a book or a mag. Enjoy the show while you dine. Hit on that knockout who serves the dining bar area. tip #4. Expense it. Or youll be even more critical if the 5/head is coming out of your own pocket. All in all, a decent meal. Actually, one of the best Ive had in Shanghai. Price was high for China but average when compared to a fine dining meal in nyc. I give it a half-erection.

Nothing extraodinarily impressive if you've been familiar with the list of top-notch restaurants in Shanghai. Doesn't hurt to drop in for those who hang around the XinTianDi area though.

Hi, I'm writing from Barcelona. I met the T8 at 2002, on that time there was an australian chef called Jordy (Jordan) somebody knows if is he still working there? I was greatly surprised about the food and the stage of T8.