Review

Mei Jiang at Peninsula Bangkok has long been a popular venue for weekend dim sum or an evening treat of traditional Cantonese cuisine at its very best. A gentle wind of change is coming with the recent arrival of Hong Kong native chef Dicky To, briefed to elevate the cuisine and add contemporary touches whilst maintaining authenticity. Begin with snow fish fillet with turnip and golden fish dumpling in pickled vegetable sauce, which is given a modern twist with the addition of crunchy quinoa that adds texture in a bite. Follow with a stellar char-siu Iberico pork accompanied by refreshing cucumber salad. The signature Peking duck presents exceptionally crispy skin and delicate slivers of flesh beneath, accompanied by hoisin sauce, pancakes and vegetable accompaniments for the diner to assemble according to preference. Soups are always the measure of a Chinese chef and double-boiled fish maw with blazei mushroom, which is a richly comforting broth, does not disappoint. Mains of Phuket lobster stir-fried with XO sauce and wok-fried Japanese A3 wagyu sirloin come highly recommended, showcasing the kitchen team’s talent. Complete the experience with a double-boiled Imperial bird’s nest in young coconut for a fine ending. An impressive wine list with many available by the glass includes the option of choosing a pairing to complement the menu. An extensive list of fine teas is available