The new experience at its renowned Mei Jiang Chinese riverside restaurant, created by Executive Chef Stefan Leitner and the hotel’s culinary team. Each night only one dinner reservation for up to four guests can enjoy an exclusive nine-course dinner.
The “Mei Jiang Exclusive” experience begins upon arrival. Diners are escorted by a hostess through the elegant restaurant to the lively kitchen where Krug Champagne and canapés are served. From here the culinary team takes guests on a kitchen tour before dinner is served from a variety of restaurant and kitchen areas with views of the chefs at work.
Vegan renditions of Mei Jiang’s signature dishes are also included, such as “Our Sweet & Sour” using plant-based meat instead of pork, accompanied with Rice Noodles and Phuket Pineapple.
The Barbecuecourse, the King Oyster Mushroom is slow-cooked in a clay oven and served with Char Siu and Chinese Vinegar.
Elegant cutlery specially designed and handcrafted by Vera Pure, enhance the seasonal nine-course dinner experience. The menu uses traditional Chinese cooking techniques to prepare each dish.
The seasonal course is White Asparagus served with Garlic Leaves, Crispy Onion and XO Sauce.
Tibetan Ginseng Root is cooked for 24 hours and used to make the Ginseng Consommé, accompanied by Winter Melon, Lotus Root and Puffed Sago.
In another first for Thailand, The Peninsula Bangkok converted a former fish tank into an aquarium to grow three types of seaweed – green caviar, sea lettuce and Gracilaria.
These are used in the “Seascape” farm-to-table dish comprising Crispy Sea Lettuce, Seaweed Dumpling, and Sea Grape Salad. Other dishes include, Pumpkin and Tofu with Bamboo Shoot, Porcini Soy and Yam Bean, and Wild Rice with Black Truffles, Bamboo Leaf, Taro and Spring Onions.
The Private Dining Room is the last stop on the culinary journey where two desserts are served. To start with a Soy Custard with Tofu Panna Cotta, Ginger Sorbet and Black Sesame followed by the “Eight Treasure”, a Syrup Jelly with Taro, Gingko, Jujube, Rice Mochi and Coconut Foam. While enjoying these delectable sweets, guests may marvel in renowned artist Wasinburee Supanichvoraparch’s ceramic sculpture entitled “U t U (A Part of Reality)” that is exclusively displayed until 30 September 2021, while taking in the views of the outside traditional Chinese garden.
“Beyond our commitment to present healthy food and beverage options, our goal with plant-based cuisine is to share with our guests that it can offer the same high-level gourmet culinary journey as other cuisines do. We believe this is important in being able to provide a comprehensive wellness experience at The Peninsula Bangkok.”, said Executive Chef Stefan.
The “Mei Jiang Exclusive” experience is also available with an exceptional wine pairing, each served in Riedel High Performance handmade glassware. Two days advance reservation is required.
Address: 333 Charoen Nakhon Rd, Khlong San, Bangkok 10600
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