Kindly be informed that from the 1st Jan 2019 until April 2019, We will carry out improvement works to our lobby and guest reception getting them ready for fresh new look and feel at The Opposite House in 2019.
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Press Releases

New Spring Cuisine Selection at Jing Yaa Tang, The Opposite House

(Beijing, 26 January 2015) – Spring Festival is just around the corner and with that in mind Jing Yaa Tang the Chinese restaurant at The Opposite House, is pleased to introduce new additions to its à la carte menu. The new additions can be enjoyed daily throughout lunch and dinner.

To begin the meal, our Chef de Cuisine Li Dong has prepared appetisers including Chilled Snow Pear in Red Wine, Tea Tree Mushroom Salad with Meiji Sauce, and Sliced Shin Beef with Homemade Vinegar and Chili Dip. Those looking for hearty soups will delight in Hot and Sour Fish Roe, and Double-Boiled Fish Maw with Matsutake and Cabbage.

Guests may enjoy a variety of main dishes such as the succulent Braised Pork Belly, Wok-fried Boneless Chicken Dice with Chongqing Chilies, Wok-fried Scallop with Mushrooms and Coriander in Homemade X.O. Sauce, Sauteed Osmanthus Mussels with Mushrooms in Superior Sauce, and many others. Other selections including Wok-fried Bai Ling Mushrooms and Kai Lan in Black Bean Sauce, and Stewed Tofu with Scallops and Crab Sauce are also available to choose from......


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