Mei Jiang Restaurant at The Peninsula
Delicious Chinese Cuisine and the Best Dim-Sum in Bangkok
A refined atmosphere and delectable Cantonese cuisine are the hallmarks of Mei Jiang Restaurant on the ground floor of The Peninsula. Like everything else connected to this hotel, the restaurant is held in the upmost regard for their delectable dim sum, premium quality main dishes, time-honoured service and immaculate dining room. Looking out over a garden and the majestic Chao Phraya River through the full-length windows, Mei Jiang Restaurant delights all the senses to create an extra special dining experience.
Upon entry to the restaurant, gentle and melodic Chinese music mixes with soft chatter from the surrounding tables. The classic décor of pale cream and ornate latticed windows is simple but elegant in design with a central floral display and ornaments of courtly characters from the Ming dynasty. Diners have the choice of a range of set-menus or a la carte dining, but with so much choice available the majority of customers choose the a la carte menu.
We start off with our choice of iced green tea and chrysanthemum tea and a selection of dim-sum; a range of bite-sized delicacies (90 baht – 250 baht each). With the help of the knowledgeable maitre‘d we opted for around six ‘little treats’. Standout offerings include steamed snow fish and sweet corn dumplings, crystal prawn dumplings that are wrapped in a glutinous white sheet and consist of steamed tiger prawns pressed together. My personal favourite from the dim-sum menu is the scallop and Chinese chive crisp, which is a shallow fried triangular-shaped packet with delightfully soft scallop, complemented with a rich dipping sauce that adds a slight aniseed aftertaste. Dishes at Mei Jiang are crafted with restraint and deliver delicate flavours that gently stroke the palate.
We follow our dim-sum with a soup dish. The hot and sour conpoy (680 baht) is another Cantonese classic which comes with less kick than is served at other restaurants, but is packed full of sumptuous ingredients, including soft tofu, chopped shitake mushrooms, bamboo root and a gelatin fish maw. Although this soup is a little blander than I am used to – possibly due to the amount of Thai cuisine I eat – it is thoroughly enjoyable.
Leading onto our mains, we were treated to a succession of mouthwatering concoctions. The deep fried crispy snow fish with homemade dried shrimp and chilli salt is served as four individual fillets each cooked to succulent perfection, with a wonderful contrast of soft white flesh and crispy shrimp crumble. Meat lovers simply must try the tenderloin beef with pepper paste (800 baht), served with chunky onion and bok choi. The meat is diced into bite-sized portions before being pan fried with an intense black pepper paste. The preparation and quality of the meat is among the most enjoyable beef dishes I have tried in Bangkok, delivering a soft, almost buttery texture that is so pleasantly different to a Western serving of steak. Other highly regarded dishes include the gently marinated pork spare ribs that fall apart at the touch of a knife, and scallops fried with firm-to-the-bite asparagus storks.
To finish the meal in suitable Cantonese style, we couldn’t look past the mango pudding, with sliced ripe mango served atop a cool flan served in a tea cup, and a homemade black sesame ice cream. Open for lunch from 12:00 to 14:30 and dinner between 18:30 and 22:30 this dining experience is an absolute treat. The Peninsula is one of Bangkok’s premium hotels on the western bank of the Chao Phraya River and the fastest way to get there is by taking their dedicated and stylish shuttle ferry from Saphan Taksin Pier, located in front of the BTS Skytrain Station.
Mei Jiang Restaurant
- Opening Hours: 12:00 - 14:30, 18:30 - 22:30
- Address: 333 Charoennakorn Road, Klongsan Bangkok
- Tel: +66 (0) 861 2888