Asia without borders

Love Asian cuisine? Then you will adore Jia for artfully combining the best culinary traditions of Japan, Thailand, China, Korea and Vietnam in one modern, sophisticated space. This Pan-Asian restaurant concept encourages you to mix and match regional favorites – each dish the dining equivalent of a passport stamp for the seasoned traveler. For those not already intimately acquainted with the breadth of Asian cooking, Jia is an immersion course in flavor. The stylishly Zen-inspired décor sets the stage for a menu that blends the exotic with sublime simplicity.

Hours of operation

Mon - Tue 5:00 PM - 10:00 PM

Fri, Sun 5:00 PM - 10:30 PM

Sat 5:00 PM - 11:00 PM


Information 1.888.750.7111



A gratuity of 19% is added to groups of 6 or more.
*Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Meet the Chef

Chef Ayoung Chang

Chef Ayoung Chang began her culinary studies in 2000 in Seoul, South Korea, at Woo-Song University. This was when she realized she had a deep passion for the culinary arts. Her first job was with the Grand Hilton Hotel Seoul. There she got involved in every aspect of the field, including chef and general manager. She also cut her teeth in the banquet kitchen, serving both Korean and Western styles of food. Chef Ayoung first came to the United States in 2005 to work for the Hyatt Regency Lake Tahoe, Nevada, for two years while expanding her culinary experience.

Chef Ayoung came to Mississippi in 2013 to Beau Rivage, where her skills were put to good use in Stalla, Main Kitchen, Cook Chill and finally in Jia as sous chef. She worked her way to Executive Chef in Jia. Chef Ayoung’s cooking style is Asian fusion with a Korean flavor.

From 2002 to 2008, Chef Ayoung was part of the Korean National Team “SURA.” She went to Singapore to take place in the individual cooking competition, where Chef Ayoung brought home the Bronze medal.

In 2012, Chef Ayoung went to Shanghai to the BOCUSE D’OR ASIAN with the National Korean culinary team to compete with great teams from around Asia as a team coach. Chef Ayoung participated in the 2009 Asian Culinary Cup in Bangkok, Thailand, where they received a Silver medal for their skills. Finally in 2012 Chef Ayoung went to Luxemburg to the Culinary Olympics, where she received a Gold medal.

From 2007 to 2009, Chef Ayoung worked at Dam-Um Restaurant in Seoul as executive chef/general manager. She helped develop a Korean/Italian menu while keeping very high standards for her customers, employees and herself.

In 2010, Chef Ayoung went to Seattle for Bientus F&B to bring a taste of traditional Korean cuisine to the Pacific Northwest. She put together a Bibimbap menu for a major franchise project. From 2011 to 2013, Chef Ayoung worked on a big franchise project in Seoul for Black Smith Italian-style restaurant as executive chef. She also worked on the concept for a restaurant that served a menu of locally sourced products. She helped open more than 88 restaurants in one year.

Award of Excellence 2010
Wine Spectator


The casino floor



Walk past The Buffet on the left and Nu’vo on the right and onto the casino floor. Follow the wide middle aisle through table games to High Limits and take a left at High Limits. Follow the pathway to Jia. Jia is on the right after High Limits.


Exit from the parking garage elevators and take a right through the glass doors onto The Shopping Promenade. Continue on The Promenade to the Hotel Lobby. Take a right from the lobby past The Jewelry Box and onto the casino floor. Follow the middle aisle to High Limits and take a left at High Limits to Jia.

Hours of operation

Mon - Tue 5:00 PM - 10:00 PM
Wed - Thu Closed
Fri, Sun 5:00 PM - 10:30 PM
Sat 5:00 PM - 11:00 PM


Robert Minor