NEW | 潜心出发 Jing Yaa Tang At Its Best

米其林一星餐厅京雅堂潜心出发，

主厨李冬遍寻中国，

为您呈现最富多元化内涵佳肴。

全新零点菜单惊艳亮相。

After months of development, Jing Yaa Tang

one-star Michelin Chinese restaurant at The Opposite House, 

is pleased to introduce its new menu. 

历经时间洗礼筹备，

异地食材与烹饪手法的结合，

让菜品在呈现方式和口感层次上有了更多的演化方式，

鲜味珍馐被赋予更多风味的解读。

Focusing on ingredients and cooking techniques from across China, Chef Li Dong and his team present a selection of over 30 new dishes, along with Jing Yaa Tang all time favourites and the most celebrated Peking duck.

| 摩登新菜 |

Highly Recommend

茶香烤澳洲牛腹肉

Oolong Tea Flavour Roasted Beef Belly

铁观音做成的秘制酱汁腌制澳洲和牛牛腹肉，清新的茶香沁入到牛肉细腻的肌肉纹理之中，炸制酥香的茶叶与经过20分钟的低温慢烤的鲜嫩肉质，依靠彼此的独特的口感和香气，形成让人欲罢不能的独特魅力。

Tieguanyin oolong tea from Fujian is known for its premium quality, Chef Li Dong incorporated it to marinate the beef which brings tea fragrance and slight chestnut scent. Then, the beef belly is slow roasted to create a perfect tenderness and top with fried tea leaves for an intriguing textural experience.

香煎黑松露素鹅

Pan Fried Tofu Roll 

with Mushroom, 

Carrot and Yunnan 

Black Truffle

这是一道浙江名菜香煎素鹅的创新，黑松露酱调味菌菇馅料，豆腐皮包裹馅料经过绿茶干式烟熏处理之后用素油煎炸，色泽黄亮，入口鲜甜香软。新鲜的黑松露刨片，散落盘间，不仅起到装饰的作用，更会辅佐提鲜。

Chef Li Dong took a creative twist on this iconic Zhejiang dish, apart from traditional preparation, he smoked the tofu roll with green tea and sugar, shaved black truffle, that paired perfectly well together. 

鹿角菇炒酱肉

 Stir Fried Yunnan Antler Mushroom 

with Sliced Sichuan

 Pork Jiangrou

云南鹿角菇与四川酱肉的组合，鹿角菇炒酱肉，利用指天椒与美人椒的香辣丰润菌鲜与肉香，这是来自大西南的荟萃。

Using rare antler mushroom from Yunnan and small local Jiangrou producer from Sichuan, Chef Li Dong seamlessly combined both region's specialties in flavour and taste.

Jing Yaa Tang new menu 

is available during lunch and dinner.

Come and taste Chef's latest creations.

京雅堂全新零点菜单惊艳亮相，

每日午间及晚间供应，邀您共赏星级佳味。

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