The Peninsula's executive chef Jackie Ho incorporates this season’s fruits in Chinese food through his new menu at Mei Jiang.

The seasonal menu comprises dishes like spicy marinated abalone with green mango, red chili and lime sauce (B2,000), double-boiled capon chicken soup with birch seeds, apple and brown fungus (B480), stir-fried Angus beef tenderloin with jackfruit, honey bean and beef gravy sauce (B850) and sauteed scallop with Chinese pear with bell peppers in mild chili sauce (B1,100).

The promotion is available for lunch and dinner till Jul 31.

The elegant establishment overlooking the Chao Phraya River offers one of the best dim sum experiences in town. The food is authentic Cantonese fare, while there’s even a cool display of tea on the counter and specially-trained staff so you can have your very own mini tea ceremony. 

G/F, The Peninsula Bangkok, 333 Charoen Nakhon Rd., 02-861-2888.