Fruity CANTONESE-STYLE SPECIALTIES at Mei Jiang The Peninsula Bangkok

| June 23, 2015 | 0 Comments

Inspired by seasonal summer fruits of Thailand, Chef Jackie Ho, Executive Chinese Chef and Head Chef at Mei Jiang, has created some new recipes featuring perfect combinations of Cantonese-style dishes with some flavourful Thai summer fruits, served a la minute for lunch and dinner from now until 31 July 2015.
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It is said that when you are in Thailand, you should not miss seasonal Thai fruits, and Chef Jackie agrees with that. As summer is the time when tasteful and exotic fruits grow at their best, Chef Jackie and his team are proud to present special menus of Thai summer fruit specialties. Some highlights include spicy marinated fresh abalone with green mango salad, stir-fried Angus beef tenderloin with jackfruit, honey bean and beef gravy sauce as well as fried boneless organic chicken with Chiang Mai strawberries and sweet and sour sauce. Make sure that you have some room left to complete your lunch or dinner with a delicious mango pudding.

Bring your family and friends to share this special dining moment at Mei Jiang.

Thai summer fruit specialties start from THB 300++.

For more information or to make a reservation, please contact The Peninsula Bangkok at 0 2861 8888.

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