A Must Visit: 8 On The Point - Best Contemporary Chinese Cuisine at Point Fraser

Why do you choose to dine away from home? Perhaps you do so to treat yourself to delicious cuisine you haven’t tasted before or to surround yourself with a vibrant new atmosphere that keeps you coming back for more. 

Or perhaps to taste food that you can’t quite master making yourself, so you leave it up to the professionals.  Whatever your reason may be, we suggest you make your next reservation at 8 On The Point. 

As one of our latest projects, 8 On The Point has reminded us why we love to dine out.  We’re confident you’ll feel the same after learning more about their venue.

Located on Perth’s iconic Swan River, 8 On The Point is an Asian restaurant with a modern contemporary Chinese cuisine focus, home to state of the art kitchens and a stylish interior fit-out. Their food is exquisite; they are neither ordinary nor traditional in the way they prepare Chinese dishes. They refuse to sacrifice the quality of their food by using MSG, instead opting for fresh, top-grade WA ingredients.  

Upon entering 8 On The Point, you are greeted by friendly staff, large open space, and a tasteful modern twist on Chinese décor.

The serenity provided by first sight of the spectacular view of the Swan River mirrors the calm, relaxed atmosphere felt inside.

As an Asian restaurant, this tranquil dining approach is a nice change of pace compared to most other Asian restaurants found in the city, where the hustle and bustle of the city streets and business oriented mentality can sometimes lead to a hurried and distracted dining experience.

8 On The Point is not your average run-of-the-mill Chinese restaurant. By investing in high quality kitchen equipment, they have ensured their customer experience with Chinese cuisine exceeds expectations. 

In order for their chefs to achieve extraordinary dishes resulting in a flawless dining experience for customers, our team needed to get creative with optimising the kitchen fit-out in an innovative way. 

Given the variety of dishes they prepare - from peking duck, to king prawns to dim sum of all flavours - this project required equipment with efficiency, functionality and adaptability.

Let’s take a look at 8 On The Point’s peking duck dish, which is a great example of how using efficient and functional kitchen equipment makes all the difference in the success of a dish that can be difficult to prepare.

To ensure the flavour and texture of the crisp juicy skin we all know and love is just right, duck is normally roasted for hours on end. 

Chefs pay meticulous attention to the way it is cooked, from preparation to when it’s finally plated, which can be a time-consuming task. With this in mind, our consultant Nathan Park, who has worked as a chef previously, relied on his industry insight to suggest the use of a convotherm combi oven to cook this dish. 

This is a very non-traditional approach to the way most Asian establishments cook duck. However, it is an energy efficient and more economical alternative (given the saved cost on labour over time) compared to the duck oven that is most commonly used in the industry. 

Nathan’s insight and the implementation of high-quality equipment such as the combi oven, made it feasible to enhance an already exceptional dish and ultimately achieved overwhelmingly positive feedback from customers. 

8 On The Point will not disappoint in experience, atmosphere and fine dining. But don’t just take our word for it, go check it out and see for yourself!

Restaurant Opening Hours:

  Dim Sum
    Mon-Fri | 10:30am – 3:00pm
    Sat-Sun | 10:00am – 3:00pm
  A la Carte Dinner
    Daily | 5:30pm - Late
  Supper Club: Fri + Sat | 8:30pm -1:00am
  Booking Reservations: 08 9221 2288
  Must have dish: You guessed it…Peking Duck


“I think I got a kitchen that is not just fuel efficient, built to last and innovative but overall a perfect kitchen in terms of all the lines of movement.  I think it’s one of the best kitchens I have in WA really.  It doesn’t just look beautiful, but it functions very well.  I haven’t even found a fault with one piece of equipment, which is usually discovered in the very early stages of opening a new restaurant.  I think I’ve got a maintenance free kitchen for a very long time.” 

Timothy Zung, Chief Operating Officer at 8 On The Point