30 Nov New Winter À La Carte at Jing Yaa Tang, The Opposite House
Jing Yaa Tang, the award-winning Chinese restaurant at The Opposite House, is delighted to present new additions to its à la carte offering, taking guests on a gastronomic adventure on an array of dishes from different regions across China.
Appetiser highlights include Wild Mushroom and Wosun in Light Olive Oil, Chilled Crunchy Yam with Preserved Vegetables and Homemade Boneless Shredded Chicken Stewed with Spices.
To keep you warm throughout winter, soups including Double Boiled Conch and Shiitake Mushroom with Ginseng and Shandong Sea Cucumber Soup are available.
A variety of main dishes may be enjoyed, such as Stewed Beef Tendon in Clear Broth, Deep-fried Baby Pork Ribs with Shisho Leaf, and Roast Marinated Chicken with Fermented Tofu. Other delights include Cantonese Claypot Vermicelli with Dried Shrimp and Braised Vegetables and Fresh Shrimp in Royal Stock.
“Using only the freshest ingredients is one of Jing Yaa Tang’s core beliefs,” says Mark Passmore, General Manager of The Opposite House. “The new à la carte dishes feature nutritious selections for you and your family. Don’t forget to get Jing Yaa Tang’s famous Beijing Roast Duck with your meal!”
Jing Yaa Tang is open daily for lunch on Monday-Friday from noon to 2:30pm, Saturday and Sunday from 11am to 2:30pm, and dinner from 6pm to 10:30pm. To reserve a table, please call +86 10 6417 6688 or email firstname.lastname@example.org.
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