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Mei Jiang Dim Sum new menu -
Steamed Patagonian Toothfish Fish Fillet -
Mei Jiang-Suckling Pig Hong Kong style -
Buddha Jump Over the Wall -
Dim Sum-Siu Mai with Black Garlic -
Tea set -
Dim Sum-Deep Fried Omni meat & Buncrumbs
Mei Jiang’s menus will continue to highlight the delicious Chinese dishes for which the restaurant is renowned – with a new modern presentation.
The Peninsula Bangkok announce that its acclaimed gourmet Chinese restaurant, Mei Jiang, has reopened with newly added offerings that embrace authentic flavour and sustainability. The restaurant brings back its menu of delicious Chinese specialties, with newly added sustainably sourced choices.
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.
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.
“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.”
Darin is monitoring the Asia-Pacific travel & hospitality market and reports the most important news of the region. Her role includes interviewing C-level executives as well as running the content campaigns of companies and NTOs
She holds a MAMBM from the University of Westminster in UK and a photography certificate from the Kensington and Chelsea College in UK.
