date:Mar 11, 2014
omplements the wood flavor. There's also a little mint to add to its freshness and to balance the duck's natural greasiness.
We're having this chat in the restaurant's glittering bar, a few days after I'd dropped in with a friend for dinner. I'd been eager to sample the menu since Jing Yaa Tang opened last year in the boutique hotel Opposite House. The spirit, decor and a handful of signature dishes were created by Alan Yau, the consulting cuisine guru for parent company Swire Hotels. Beyond t