The restaurant brings back its menu of delicious Chinese specialties, with newly added sustainably sourced choices
The Peninsula Bangkok is delighted to announce that its acclaimed gourmet Chinese restaurant, Mei Jiang, has reopened with newly added offerings that embrace authentic flavour and sustainability. Guests can enjoy this delectable Cantonese fare with a variety of new menu items as of 20 January 2023. All are carefully crafted with the finest ingredients by Mei Jang’s culinary team; and all are served in the restaurant’s serene, garden-surrounded setting alongside the Chao Phraya River.
Mei Jiang’s menus will continue to highlight the delicious Chinese dishes for which the restaurant is renowned – with a new modern presentation. The menu items, including signature dishes such as Hong Kong-style suckling pig, braised fish maw soup with conpoy and drumstick mushrooms, tea-smoked chicken with crispy rice, and Yin Yang fried rice (made with scallops, crab meat, and black truffle) will please the most discerning connoisseurs of Chinese cuisine. New dim sum offerings, including king crab spring rolls, shu mai with black garlic, and pan-fried Wagyu beef buns, are equally tempting and innovative.
Mei Jiang’s menus will continue to highlight the delicious Chinese dishes for which the restaurant is renowned – with a new modern presentation. The menu items, including signature dishes such as Hong Kong-style suckling pig, braised fish maw soup with conpoy and drumstick mushrooms, tea-smoked chicken with crispy rice, and Yin Yang fried rice (made with scallops, crab meat, and black truffle) will please the most discerning connoisseurs of Chinese cuisine. New dim sum offerings, including king crab spring rolls, shu mai with black garlic, and pan-fried Wagyu beef buns, are equally tempting and innovative.
Wellness and ecology-minded diners can also now indulge in an array of new plant-based dishes at Mei Jiang featuring naturally sourced and locally produced ingredients. Offered à la carte or as a special nine-course, plant-based set menu, these creations include a potato skin-based version of Peking duck, and a char siu-style preparation of wheat gluten that mimics barbecued pork. A line-up of herbal teas and other wellness-boosting beverages will also be offered as an accompaniment. The eight-course plant-based menu is priced at THB 4,688 net per person.
“It is a great pleasure to continue furthering the art of Cantonese cuisine with these new offerings,” said Executive Chef, Tang Ying Ip. “As well as enhancing our reputation as one of the finest and most inventive Chinese restaurants in Bangkok, the new choices let us support The Peninsula’s brand-wide commitment to environmental sustainability. This is an issue that is increasingly important to luxury diners, and travellers, around the world.”
More Information
Mei Jiang’s hours of service are as follows:
For inquiries or reservations at Mei Jiang or other Bangkok restaurants, please contact the hotel by phone at +66 2020 6969, or email at email [email protected]
“It is a great pleasure to continue furthering the art of Cantonese cuisine with these new offerings,” said Executive Chef, Tang Ying Ip. “As well as enhancing our reputation as one of the finest and most inventive Chinese restaurants in Bangkok, the new choices let us support The Peninsula’s brand-wide commitment to environmental sustainability. This is an issue that is increasingly important to luxury diners, and travellers, around the world.”
More Information
Mei Jiang’s hours of service are as follows:
- Lunch: Saturday and Sunday from 11:30 am – 2:30 pm
- Dinner: Wednesday to Sunday, from 6:00 – 10:30 pm
For inquiries or reservations at Mei Jiang or other Bangkok restaurants, please contact the hotel by phone at +66 2020 6969, or email at email [email protected]
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