Restaurateur Alan Yau has always worked wonders with subterranean spaces, from the original branch of his Wagamama chain to his Michelin-starred Hakkasan. Now, with Jing Yaa Tang - his debut project in China - he’s at it again, in a basement space at The Opposite House, one of Beijing’s chicest hotels. But this time, instead of bringing a taste of Asia to the West, he’s taking the city on at its own game with Peking duck. Here it is expertly prepared by chef Li Dong, who also serves classics such as kung pao chicken and dandan noodles.