The Opposite House announces the opening of Jing Yaa Tang, a collaboration with London-based and internationally-recognized restaurateur Alan Yau, the lead designer and concept consultant for Beijing's newest culinary gem. Jing Yaa Tang celebrates traditional Beijing roast duck complemented by a menu of favorite dishes from different regions across China.
Since announcing his presence with Wagamama in 1992, Yau has demonstrated his versatility as a restaurateur by alternating his focus between egalitarian fast casual concepts, in Busaba Eathai and Cha Cha Moon, and establishing high-end dining brands in Hakkasan and Yauatcha. Jing Yaa Tang marks his first entry into Beijing and Mainland China.
Jing Yaa Tang offers a selection of Beijing roast duck dishes, simply prepared and expertly executed. The menu extends to Chinese regional favorites that include authentic Kung Pao Chicken and Dandan Noodle recipes. Other house favorites are "Three Cups" Deep-fried Cod Fish with Basil, Steamed Scallops on Tofu with Black Bean Sauce and Sichuan Beef and Tofu Stew. Jing Yaa Tang utilizes the best ingredients sourced in the region and is MSG free. The menu at Jing Yaa Tang ranges from RMB 108 per person for lunch to RMB 288-588 per person for dinner.
The 155-seat restaurant is set within a striking contemporary Chinoiserie design style. The interior opens into a central social dining space or "Tang" taken from the literal Chinese translation of "hall." Interior design accents reveal layers of dark lacquer application with plum and burnt orange detailing and ornamental highlights to capture and intrigue. Elevated dining viewing platforms run parallel on each side of the central area replicating theater itself with intimate private dining booths positioned in each adjacent corner. A communal table to share snacks, a central bar and a scene-setting duck oven command center stage. Jing Yaa Tang's tableware is sourced from JIA Inc. JIA is the pronunciation of 'home' in Chinese. With 'home' as the focus of design, JIA fuses Eastern culture with the west to create the modern language of Chinese contemporary design. Two collections-Family Belongings Hulu Dinnerware and Rice Dinnerware-are used at Jing Yaa Tang.
"The partnership with Alan Yau is exciting for us in terms of reputation and combining creative and operational expertise, to create a new destination restaurant for Beijing. We believe our signature of classic Beijing roast duck utilizing traditional cooking techniques will be well received by guests and local Beijing residents," said Brian Williams, managing director of Swire Hotels.
Yau comments, "We have sought to create a concept at Jing Yaa Tang which references early pioneer travel and Beijing’s industrial heritage, yet looks forward to reflect the tastes of modern China in a theatrical setting. The exposed brickwork and glossed lacquered wall application throughout highlights an interior space which is elegant, stylish and surprising. The appetizing culinary delivery at Jing Yaa Tang's epicenter delivers a highly memorable and sociable experience for diners."
Li Dong is the Chef de Cuisine of Jing Yaa Tang. Originally from Beijing, Li Dong has over 20 years of experience including early training and cooking in different Chinese styles. He was most recently at the Horizon restaurant in Kerry Centre Beijing. Li Dong has a passion for authentic Chinese regional cuisine.
Opening hours: Noon - 10:30 p.m.
Telephone: +86 10 6417 6688
About The Opposite House
The Opposite House is located in Taikoo Li Sanlitun — a vibrant new open-plan shopping, dining and entertainment destination developed by Swire Properties. The hotel's 99 guest studios include nine spacious suites and a penthouse duplex with a 2,583 sq. ft. roof terrace. More than half of the studios are over 753 sq. ft. and all are striking with natural wood floors and subtle touches of Chinese décor.
About Alan Yau
Alan Yau announced his presence in 1992 with Wagamama, a hip, hi-tech, healthy eating no-reservations canteen with communal bench seating
and an inexpensive menu built around the Japanese noodle. By the time he sold his interest in Wagamama in 1997, it had set a new standard for fast, casual Asian dining and inspired a legion of imitators, as the branded noodle bar became a ubiquitous presence worldwide.
Since then Yau has demonstrated his versatility as a restaurateur by alternating his focus between further egalitarian fast casual concepts, in Busaba Eathai and Cha Cha Moon, and establishing high-end dining brands in Hakkasan and Yauatcha.
Yau's role as a restaurateur is that of creative director overseeing every detail from concept to execution, from the kitchen to the front of house and beyond.
Constantly trawling the globe in search of further inspiration, he's currently working to extend his range at both ends of the market — from fast food to bespoke luxury dining.
About Swire Hotels
Swire Hotels has been created to manage intriguing urban hotels in Hong Kong, Mainland China and the United Kingdom, providing a characterful experience for travelers who seek individuality, style and personalized service.
The Opposite House, Beijing, opened in 2008 and was followed by The Upper House, above Pacific Place, Hong Kong, in October 2009. The Temple House will open in Q4, 2014 in Chengdu.
Swire Hotels opened a 345-room lifestyle business hotel called EAST, Hong Kong in Hong Kong's Island East on January 25, 2010. The 369-room EAST, Beijing, located within INDIGO in Jiangtai, opened in September 2012. EAST, Miami, offering 263 rooms and 89 serviced apartments, will open in Brickell CityCentre in 2015.
Swire Hotels has launched a new collection of locally inspired and stylish hotels in the heart of great British towns and cities called Chapter Hotels. The first hotel in the collection, The Montpellier Chapter, Cheltenham opened in 2010. The second hotel, The Magdalen Chapter, Exeter opened in June 2012.