About Jing Yaa Tang
Jing Yaa Tang, designed by Alan Yau (the Hakkasan and Yauatcha founder), opened at The Opposite House in 2010 and runs as Beijing's most sophisticated Chinese restaurant for groups. The dining room is sixty covers across a moodily-lit main floor with deep red leather banquettes and three private rooms accommodating eight to twenty-four each.
The menu spans Cantonese and Beijing classics with the Yau eye for refinement — Peking duck (twenty-four-hour notice, the kitchen's most-ordered course), dim sum at lunch, hand-pulled noodles, a Cantonese roasted suckling pig, and a wide range of seafood dishes anchored by Hong Kong-style live tanks. The cooking is technically traditional; the presentation is contemporary.
It is built for groups. Round tables, sharing menus, a service team that can pace twelve covers as easily as twenty-four, and a wine list with enough depth (around three hundred labels) to keep the cellar conversation interesting. The cocktail bar at the front runs an excellent pre-dinner programme.
Bookings via the Opposite House website two weeks ahead; private rooms book four weeks out. Dim sum lunch is the easier slot. Dress smart-casual to business. Service is bilingual, fluent, and read on the group.
Best Occasion Fit
Team dinner Beijing has a clear shortlist, and Jing Yaa Tang sits at the top — round tables, sharing menus, private rooms that scale to twenty-four, and a kitchen that handles birthday cakes, milestone toasts and surprise guest-of-honour speeches without missing a beat.
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