In the basement of The Opposite House hotel sits Jing Yaa Tang, where simple preparations of the city’s most obsessed-over dish, Peking duck, come date-wood roasted and packing glossy, crisp, crackling skin, dished up amidst a funky decor of backlit surfaces, mood lighting and slick service courtesy of the establishment’s collaboration with restaurateur Alan Yau. Other Chinese culinary delights are also present, presenting an around-the-nation selection of dishes, including spicy dan noodles from Sichuan province.

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