Restaurant of the Month – Mei Jiang

The image of classical Cantonese cuisine is often very conservative and rather dull. That is why dinning at Mei Jiang is like a breath of fresh air and is headed by Hong Kong born and educated Tam Kwok Fung Chef Tam dares to add subtle innovations to make the experience all the more enjoyable.

To start the meal I chose Scrambled Egg White with Bird’s Nest and Crab Coral Cantonese style which was light and subtly spiced.

This was followed by a shark fin soup with the curious name of Monk Jumps Over the Wall Soup. The Cantonese Crispy Chicken with Blinis has interesting taste combinations. The skin coated with sesame seeds is brittle and thin contrasting with white steamed chicken.

With the next dish of Fried Lobster in five spice salt. The presentation of Abalone Fried Rice wrapped in a Lotus leaf was impressive. Transforming a very simple dish into a masterpiece. To conclude the meal I had banana fritters with seasame ice cream, a tasty balanced combination of hot and cold sensations.

Mei Jiang is ideal for anyone who enjoys Cantonese cuisine with an innovative twist in light contemporary setting. A part of the new generation of Chinese restaurants in Bangkok, fresh, youthful and exciting.

Mei Jiang, The Peninsula Bangkok,
333 Charoennakorn Road, Klongsan, Bangkok 10600
Tel (66) 0-2861-1111, Fax (66) 0-2861-1112.