The Royal Tea House is a buffet restaurant within the Beijing Xinggong International Hotel, a museum-style hotel that opened in 2010. The hotel is home to a variety of historical collections, and the hotel's décor is decorated in gold, reminiscent of the royal palaces of the past. The style of the Royal Tea House Restaurant is the same as that of the Imperial Palace Hotel, with a palace-style plaque hanging at the entrance, and the restaurant is decorated with rockeries and trees and stones, which is very traditional Chinese characteristics. The buffet at Ocha Fang is also Chinese, so you won't see Western-style meals such as cheese, cold cuts, and bacon here, and almost all of them are cooked except for seafood. There is no fresh seafood for the fresh seafood in the Royal Tea Shop cafeteria, and there is no single small hot pot to provide, the seafood area is all after processing, although the variety is not amazing enough, but the production is very good compared to most of the buffet restaurants, salmon is still popular here, cut by the chef, and the service attitude is also quite good. The Chinese buffet catering at the Royal Tea House is authentic in terms of ingredients and taste. Classic Chinese dishes such as noodle stalls, skewers, Peking duck, spicy tang, buns, and soups can all be tasted at the Royal Tea House, and the taste is authentic, so it is worth recommending. The drinks at the Imperial Tea House are all-you-can-drink, but the desserts are mediocre. Every autumn, the Imperial Tea House will launch a crab feast, which mainly consists of freshly steamed hairy crabs, as well as crab-related dishes such as crab meat steamed egg custard and crab roe tofu. The quality of the crabs served by the Imperial Tea House is not bad, with a lot of crab paste and tender meat. Of course, it is not excluded that there will be a situation of dead crabs, and the Imperial Tea House is also very good in this regard, helping customers replace dead crabs and letting the kitchen steam until the guests are satisfied. The restaurant has a raised attic design that separates the compartments and provides relatively good privacy. Although it is a restaurant in the hotel, the overall service level of the Ocha Fang is significantly lower than that of a five-star hotel. The closing was timely, but there was a lack of courtesy, and the overall service stayed at the level of an ordinary restaurant.