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Tàn Chá Food

Tàn Chá Menu

Tàn Chá give guests the opportunity to explore dishes that show mastery of the cuisine by the industry’s leading culinary experts, all at an accessible price point.
With a menu that’s shaped by traditional influences and a contemporary take on Chinese interiors, the experience provides a contrast that creates intrigue and reflects our love for the unexpected.

Open Tàn Chá Menu

Chef David


David joins us from his previous role at the two Michelin star Restaurant in London and has worked and trained throughout Asia, exploring Chinese ingredients and techniques. His love for fine dining has brought him to this point, he has developed his own style in creating a celebration of Chinese gastronomy through its fluid use of ingredients across neighbouring borders.
His career has taken him across the globe, and he has worked in some of the best restaurants and luxury hotels during his illustrious career.
With a range of specialities including modern authentic Chinese cuisine as well as Szechuan, Shanghainese and Far East Asian, David’s eye for detail, creativity, passion for produce and meticulous presentation skills keeps the restaurant on the culinary forefront

He climbed the ranks in a variety of authentic Chinese restaurants in Asia before joining the award-winning opening team of Hakkasan, Emirates Palace in Abu Dhabi and opened Doha, He went on to revitalise the operations at the 5* Lebua Hotel in Bangkok where he achieved international recognition by both Thailand Tatler (one of Thailand’s best venues) and USA Today (top 10 most cutting edge venues in the region). He was then head hunted to head up the 3 venues at another world renowned Hotel at the Atlantis in Dubai, where under his guidance the venues in under his remit achieved 3 awards for Best Chinese, Highly Commended Chinese
and Favourite Chinese restaurant in 2015 and 2016. He then spent a year working for the Royal Family in Saudi where he curated and designed the kitchens and Chinese food offering to help the Saudi Royals better understand and entertain Chinese investors travelling to the region. He then started his journey that would point him in is current path by working with Alvin Leung at his Michelin Starred FuhuVibe Dining Restaurant where he was contracted to put the infrastructure in place during the pre opening. Then spent 2 years in Cambodia at the 5* Rosewood in Phnom Penh.