It may be a hotel dining outlet, but Cantonese fine dining restaurant Mei Jiang has a following that extends well beyond guests of The Peninsula Bangkok. It is a regular fixture in local dining guides and a go-to place for business lunches as well as special occasions for Thai-Chinese families.
That might have to do with the sleek, classic, well-lit ambience and the diversity of food and serving styles available. For lunch, for example, Hong Kong native chef Jackie Ho offers not just fresh traditional dim sum, but also two set lunches that include dishes like abalone fried rice wrapped in a lotus leaf and simmered luffa melon with minced pork and sun-dried sole. Set dinners have themes like happiness, health and fortune. Abalone and sea cucumber are specialties here, too, with an entire section of the menu devoted to them.
The service is doting, and servers are informed enough to guide you through sprawling à la carte choices. Hot tea is served with delightful, tableside care.