Long recognised with multiple awards as Bangkok’s best Cantonese restaurant, Mei Jiang’s new “Chefs’ Table” invites Cantonese cuisine fans to experience the full force of its creative passion up close and personal while seated in a special private room with a direct view into the kitchen. Guests are also invited to tour the state-of-the-art kitchen and see each course of their meal being prepared.
Auspiciously launched on 20 August 2013 in honour of the Chinese traditional lunar calendar, the Chefs’ Table reveals the passion and skill for which the restaurant is renowned.
Chefs’ Table guests can witness each dish being assembled, using ingredients uncompromisingly selected for their quality and authenticity. The chefs’ culinary expertise duly renders them worthy of the restaurant’s reputation, and to further intensify the exposure to refined Cantonese dining, the dishes are optionally paired with carefully selected Chinese teas.
Led by Head Chef Jackie Ho, the Mei Jiang chefs prepare specially created lunches and dinners, course by course, in a meticulously choreographed blur of precision activity.
Clearly visible through a wide window, the food preparation area provides a theatrical spectacle. The specially commissioned stainless steel chefs’ table seats eight guests and the ambience of the room is in keeping with the kitchen, bringing added atmosphere to the dining experience. Nevertheless, crisp linen, lustrous china silver and lacquer ware infuse the occasion with Mei Jiang’s signature elegance.
The sumptuous dining options offered include two special set lunches or dinners and Chef Jackie’s “Signature Menu”. The two set lunch menu selections are titled “Lunch” and “Seafood” and the two dinner menus “Health” and “Happiness”.
The Chefs’ Table Signature Menu showcases a special selection of Chef Jackie’s signature creations. The meal begins with savoury crab claw, egg white custard with ginger, followed by double-boiled fresh ginseng soup with sea whelk and wild fungus (paired with mild, light Long Jin tea, an excellent complement to clear soups). The procession of fine food continues with sautéed prawns with black garlic and wolfberries followed by pan-seared fillet of Australian beef with black pepper paste (paired with smooth-bodied Taiwan Dongding Oolong tea that complements dishes featuring herbs and spices).
As the all-action gourmet experience continues to unfold, the next featured dishes are poached red garoupa with home-made rice sauce and sun-dried pickles and Chefs’ special fried rice with fresh and dried scallops. This is paired with delicate Yunnan Pu-er tea that goes especially well with seafood. The gastronomic, visual, fascinating – and above all fun! -insiders’ dining experience concludes with sweetened barley with lily bulbs in pumpkin cream and Mei Jiang petits fours (paired with energising, fruity Lychee Black tea, the perfect complement to sweet treats).
The “Signature” menu is priced THB 6,800++ and THB 7,600++ with premium tea pairings in addition to a Chefs’ Table charge of THB 5,000 per usage.
“Lunch” menu is priced at THB 950++ per person and “Seafood” lunch menu is priced at THB 2,000++ per person. “Happiness” dinner menu is priced at THB 1,750++ per person and “Health” dinner menu is priced at THB 2,950++ per person.
For more information or to make reservations, please contact Food & Beverage Department at +66 (2) 626 1841 or via e-mail at firstname.lastname@example.org.
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Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd.
Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects
Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch)
School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
Mei Jiang Launches Intriguing Chefs’ Table Experience