Mei Jiang

SETTING

A simple yet elegant and comfortably laid out main dining area with a number of discreet and tastefully decorated private rooms give diners a feeling of relaxed and unhurried opulence that might once have been enjoyed by the Mandarins of China.

FOOD

Given the hotel’s Hong Kong lineage it is no surprise that Mei Jiang mainly concentrates on high-end Cantonese cuisine prepared by Hong Kong chefs. The menu provides a wide variety of choices and the chance to experience delicacies such as bird’s nest and crab coral with scrambled egg white, double-boiled superior shark’s fin in brown sauce, and stewed whole African or Australian abalone. Less exotic but equally wellprepared dishes include deep-fried crab claws with honey-lime sauce, crispy tofu and shrimp dumplings with five-spice salt, Australian beef with sichuan pepper and spicy chilli oil, and Cantonese crispy chicken with blinis, all great for sharing accompanied by a noodle or rice dish plus one or two vegetable items. Desserts are also delightfully presented and worth trying, with chilled sago and pomelo in mango sauce a lovely way to cleanse the palate.

WINES

The hotel boasts an excellent wine list and the staff can make suggestions on food pairing. There is also an excellent selection of premium teas served by the pot.

SERVICE

First-class service from knowledgeable staff who can explain most aspects of the menu.

PRICE

A meal for two is about 3,500 baht. Set dinners are priced at 1,500-2,500 baht per head.

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