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Main  >> Restaurants  >> Mei Jiang at the Peninsula Bangkok
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Mei Jiang at the Peninsula Bangkok

Address:1st Floor the Peninsula Bangkok 333 Charoennakorn Rd., Klongsan Bangkok 10600 Thailand
Phone:+66(0)2861 2888 exte
 
If you are looking for a Cantonese restaurant without the chaos around you like the ones in Hong Kong, Look here at Mei Jiang. Mei Jiang is located on the first floor of the Peninsula Bangkok. One side of the restaurant is a large floor to ceiling window over looking the neatly trimmed lawn, to the ChaoPhraya River and riverside scenery.
If you ask "What beverage goes well with Chinese food?" the answer would have to be "tea". At Mei Jiang, they provide more variety of teas we can ever think of, from Green tea, white tea, yellow tea and black tea. What is more interesting about the tea is that some kind of tea was handpicked by tea farmers and some was picked by monkeys. The latter kind is tea leaves which are in a place that is difficult to get into, so the farmers train the monkeys to get them.

Now let’s see how the food at Mei Jiang is. Chef Jackie Ho prepared five dishes for us. The first one is Marinated Abalone salad with chilli lime sauce (Thai style) with onions, Chinese celeries and chili peppers. Fresh abalones are the key ingredient to this dish. They are much more better than the canned ones, sweeter and juicier. The chef went a little too hard on the chili but still the abalone disappeared in no time. The second dish is Double boiled Superior Shark's fin and bamboo fungus in clear broth. The shark fins were served in big pieces. The clear broth with bamboo fungus reduces the hot and spicy of the first dish well. Another abalone dish followed in a moment. This time it is Braised Abalone and Goose webs in brown sauce. The abalones were nice and chewy and goose feet were even more impressive. They were well stewed until they were very tender. The next one is a typical Chinese dish, Sauteed prawns in Peking style sweet and sour chilli sauce. The sauce was a little bit sweet. Last but not least was Roasted crispy chicken flavored with garlic served with Chinese bun and dark sweet sauce. A healthier alternative to "Mu Han" or "Peking Duck". Usually this menu is made of a whole young pig "Mu Han" or a large duck "Peking Duck" which contains higher calories. The skin was roast until it was perfectly crispy. All the fat on the chicken skin was gone. It went along well with the bun a sauce, having tried it, I would prefer it more than "Mu Han" or "Peking Duck".

Chef Ho did a great job in providing various dishes with different favors, making a sumptuous culinary experience. For the best view, you should reserve a window side table between 18:00-18:30. You will enjoy a beautiful view of the glittering reflection on Chao Phraya River and the city lights shining from skyscrapers from downtown Bangkok later at night.
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Updated :19 MAY 2009
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