The year’s most delightful dining season begins with a fabulously festive six-course dinner curated by Jing’s Chef de Cuisine, Julien Cadiou. Inspired by his global travels, Chef Julien delights Christmas Eve dinners with an array of imported delicacies, such as Fine de Claire oysters, Champagne Jelly, Oscietra caviar and duck foie gras confit. Exquisite main courses include roasted Maine lobster with onion and bacon compote and sweetcorn foam, Australian beef tenderloin, organic vegetables and red wine sauce or black cod with organic vegetables and black truffle sauce. Guests will want to leave room for a divine dark chocolate mousse Yule log made with the hotel’s exclusive Valrhona chocolate blend and served with raspberry gelée and spiced bread Chantilly. Served at Jing from 7pm on December 24, 2017. Priced at ¥880 per person including soft drinks and one glass of champagne.