Christmas is a time for sharing – and with that in mind, creator of Cha Bei, Joanna Lui Hickox has teamed up with Chef de Cuisine Boon Neo to present a delectable dinner menu for holiday get-togethers. Inspired by Joanna’s travel stories, there are Italian influences apparent on the menu featuring homemade tagliolini with seared sea scallops and tiger prawns with shellfish sauce that imparts the freshness of the ocean to in mouthful.
The star of the holiday menu is Cha Bei’s artisan savory pastry, beef Wellington, which comes wrapped in intricate puff pastry, and is a labor of love made perfect, with a butter-soft US Black Angus fillet, encrusted with wild mushrooms and baked to juicy perfection. A lighter option to save room for dessert is the French classic salmon en croute, with the succulent fish rolled into a bed of creamy cheese and sautéed spinach under flaky puff pastry.
There’s a four-course Festive Par-tea dinner menu to celebrate the season with friends and family. During the festive season don’t forget to pick up some house-baked sweet treats from Cha Bei’s patisserie and other stocking-stuffers by design talents from around the world at the gift gallery.
When: 10:30am–9:00pm, December 1–31, 2018
4-course Festive Par-tea dinner menu available from 6:00pm–9:00pm
How much: Festive Par-Tea Dinner – MOP $398 per person