Mei Jiang

Located on the ground floor of The Peninsula Bangkok it is an elegantly comfortable dining room, symmetrically balanced with clean architectural lines decorated in soft teak tones. Executive Chinese Chef Jackie Ho has been running the kitchen for the past year. His creative culinary skills represent his extensive experience in Asia; this was one of the first Chinese restaurants to elevate Cantonese cuisine to a refined dining experience. His Salmon “Yu Shang” uses non-traditional Chinese ingredients with a peppery tang. Hot and sour ‘shark fin soup’ was an unusual yet pleasing combination with powerful flavours. Each dish was brought to the table on a serving dish carried on a silver tray and individually plated. The ‘wok fried beef with shallots in red wine sauce’ was perfectly tender and a delicious reduction. ‘Lobster with ginger and spring onions’ had a stylishly sophisticated taste as well as the deliciously chilled ‘sago and bird’s nest in mango cream’ that had a rich taste. Serving Chinese petit fours to the end of the meal with tea confirms their commitment to culinary excellence.