Tan Cha describes itself as fusing ‘the urban side of downtown Hong Kong’ with ‘a touch of Dubai opulence’. The result is a very distinctive dining experience in Dubai’s Business Bay.The fine dining Chinese restaurant, included in Michelin’s 2022 Dubai Guide, plays with bold interior design to create a unique space for diners to sit back and relax. The restaurant provides multiple settings for diners to enjoy their food in, including an outdoor terrace with beautiful waterfront views, a glamorous bar, and a lively dining room.The private dining room at Tan Cha is particularly special. The room is named ‘Table 8’, a nod to the perception that the number eight’s is luckiest number in Chinese folklore. Not only that, but the Cantonese pronunciation of eight sounds similar to the word meaning ‘prosper’ or ‘wealth’. However, it's not only in name that this dining room brings to mind wealth and luxury.The chef’s table private dining room holds 12 people for a meal of fine dining courtesy of Chef David Pang, who previously worked at a Michelin starred restaurant in London. Food is served into the iconic Tan Cha Chinese birdcage directly from the kitchen – a grand entrance for plates which certainly merit one.The dishes you’ll taste at Tan Cha are a stunning fusion of traditional Chinese cuisine, with some more contemporary, fresh twists. If you opt for the private dining experience at Table 8, you'll be treated to an 18-dish menu, divided up into various courses throughout the night, alongside a programme of bespoke beverages. The menu itself will only be revealed on the day of your event, so this an occasion which requires trust in the Chef, and a willingness to try new things - an experience which, in the setting of a sophisticated private dining room, will be a great bonding experience for you and your guests.
+971 56 681 8881
What kind of cuisine is served?
Chinese cuisine - traditional fused with some modern twists.
Can I see the private dining menu in advance?
The menu will only be released on the day of the event.
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