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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.
Reservation assistance +86 10 6417 6688

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From The Lake to The Plate Hairy Crab Season

One of the best things about spending autumns in China is dining on hairy crabs. China’s famous hairy crabs have been making a delicious impact worldwide but only these famous delicacies aren’t available year round of just anywhere. We’re only given a small window of time each year to enjoy them and it’s not to be missed. All throughout history, dating all the way back to the Jin Dynasty, Chinese people has always enjoyed the unique delicate flavors of these crabs.

From October 11 to November 30, Jing Yaa Tang invites you to indulge on the flavors of this golden season with an a la carte hairy crab menu created by Chef Li Dong. Along with Jing Yaa Tang’s beloved all-time favorites are a few new creations that we’ve introduced this year. Come discover some new flavors profiles that will give you a boost in your culinary repertoire.

Wok-fried crab meat and roe on roasted youtiao

Grilled with the subtle scent of basil, the hairy crab combines its unique flavor with the aroma and taste of broth and crispy ginger.

Stir-fried crab meat with milk curd with parma ham

Chef Li Dong breaks through traditional culinary practices with crispy basil leaves and the savory flavors of rich Parma ham and sweetness of ripe mangos. The rich and savory combination burst through with a delicious after taste that continues to linger on your palate.

Hairy crab roe xiao long bao

One of the most popular dishes on the menu, these hairy crab dumpling combine succulent crab meat with an umami filled broth that mixes in your mouth at the very first bite. Chef Li Dong has added a dash carrot and spinach to the skins to add a dash of colour to the presentation, making it that much more unique.

A night at the lake

Shaoxing's Song 11th 2011 hand-made rice wine is unlike ordinary yellow wine. It is brewed in the clay jars during the winter and undergoes a 36-step rigorous process in one year before finally arriving at your table.

The wine tastes of natural amber with a soft and light floral aroma. We combine it with a splash of cranberry juice, jujube syrup and ice to help bring out the natural beauty of the wine. Finally, it is decorated with naturally dried Osman thus, making it a refreshing and sweet seasonal cocktail.

Jing Yaa Tang opens daily for lunch, Monday to Friday noon to 2.30pm, Saturday and Sunday 11am to 2.30pm and dinner Monday to Sunday 6pm to 10.30pm.

Location: LG1 of The Opposite House

For more information, please contact +86 10 6410 5230 or email to jingyaatang@theoppositehouse.com


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