In Chinese culture, the color red and the number 8 are lucky. And whether it’s at the black jack table, or the dining room table, you’ll feel fortunate at Red 8.

Located at Everett’s Encore Casino, Red 8 is a sexy spot serving classic, upscale Cantonese fare.

“So 8 is good fortune as a number and red as lucky. So they just put two together especially in the casino, people want to be lucky and feel fortunes”.

General Manager Tachung Chang and his team make sure you’re getting the ultimate in hospitality out front, while Michelin star chef, Richard Chen serves some of the finest Chinese fare in New England.

“Our chef Richard is very talented. He’s the first person I earn the Michelin star for Cantonese food. So he is real deal.”

“I’m the first Chinese chef in North America to win the Michelin star and the reason I get that star is about consistency of the quality and should be beautiful and tastes great.”

If you want a true Red 8 experience, the Peking Duck Tasting for Two is a meal that should be on everyone’s culinary bucket list.  It all starts with traditional Roasted Peking Duck Wraps- presented in mandarin pancakes stuffed with that tender duck, crispy cucumbers, and scallions and tasty hoisin sauce.   That’s followed up with an unctuous wild duck soup with garden vegetables and a refreshing Peking Duck Salad tossed in a citrus truffle vinaigrette.

“When I don’t know what to eat, that Peking salad is what I go for because it is well balanced with meat and vegetable and it’s very tasty with dressing on top as well.”

The entree portion of this line up features duck that’s sliced and wok fried with leeks, bell peppers and asparagus in a black bean sauce along with pan seared duck noodles.

And while the gelato trio dessert doesn’t include duck, it certainly is just as tasty.

“If you come here to try the Peking Duck you will notice that we really take a lot of pride to make a very classic duck on the menu. It’s like like six courses per person only like $68. For me it’s a steal.”

If duck is not your thing, Red 8 has you covered with a line up of tasty appetizers.

There’s  beautiful Pan-Seared Crystal Shrimp & Green Chive Dumplings and fluffy steamed barbecue pork buns.

“When you kind of pull the bun in half. You can see the juicy barbecue pork with little gravy coming out and then when they put in a mouth you cannot stop eating.”

You won’t be able to stop eating the steamed prawn and asparagus dumplings, presented in a steamer and hot heads will want to try these Pork Wontons served in hot chili oil.

“So pork wonton is on the spicy side.  If you like spicy that wonton is going to melt in your mouth.”

But the true must order from the appetizer menu has to be the ultra addictive chicken karage.

“We basically take them thigh meat, we marinate with a cooking wine..soy sauce and five spice powder overnight. The next day we dredge in the sweet potato flour. A lot of quick deep fry, it comes out and it’s super crispy and then meat is nice and juicy as soon as you finish the dish you can’t wait for your entree to come out.”

When it’s time to order entrees, meat lovers will appreciate the variety offered on the Assorted Barbecue Platter With Roasted Duck, Barbecue Pork, And Crispy Pork Belly

“I always love to go to a restaurant have a sampler. So you can taste the roast duck. Then you have the roast pork belly.  And then next to it is the barbecue pork. I highly recommend it.”

The seafood at Red 8 is always fresh whether you opt for the ultra rare Steamed Turbot  or the Chili Crab Entree.

“So we very famous for seafood everything’s fresh. The crab is so fresh and sweet. When you do a chili crab is just mix the spiciness in there. If you enjoy spiciness It’s actually really good. And we actually give you a whole crab on the on the table. It’s amazing.”

And while you can always get that delicious gelato served in a crispy chocolate waffle bowl, you would be crazy not to try Chef Richard’s special desserts- like this Balsamic Custard tossed with strawberry, lime and mint and then topped with 24 karat gold leaf.

“I take Spanish ah balsamic and mix it with a custard then we toss the strawberry with  lime juice, mint and sugar. Then I put the 24k gold leaf on the top is before you eat at your eye is looking at it is a wow, I can’t wait to try it.”

And no matter how you do at the slots or on the tables, when you’re at the Encore Casino, you’ll feel lucky you ate, at Red 8.