National Banquet Classics At Jing Yaa Tang
Chef Li Dong is taking us on a culinary journey back in time to taste some of the national banquet classics at Jing Yaa Tang. From September 1 - October 13, guests can enjoy this scrumptious banquet menu which includes delicacies like:
Steamed mixed mushroom dumpling with Chinese caviar: Egg warped minced mushroom and bamboo shoot, topped with some Chinese caviar to create umami flavors and layers of texture.

Crispy mandarin fish topped with sweet and sour sauce: Classic Huaiyang cuisine truly tests a chef’s knife skills. Every mandarin fish is skillfully sliced into 72 slices to create the iconic blossoming look. This sweet and sour fish is a favorite amongst guests from every country.

8 hours boiled chicken soup with seasonal Chinese cabbage: This traditional Sichuan dish comes from the royal recipe book of the Qing Dynasty. Since then it’s been a must-have dish at national banquets.