Tomorrow (Jan 20), Mei Jiang at the plush Peninsula Bangkok hotel will reopen with a new menu in time for Chinese New Year. 

Peninsula Bangkok on the Chaophraya river hosts quite a few venues, and Mei Jiang, headed by executive chef Tang Ying Ip, is an old school place for classic Chinese dining for fans of Cantonese food. Shut down during the Covid pandemic, the new menu puts this Chinese fine dining spot back on the river. 

The new menu will include signature dishes such as Hong Kong-style suckling pig and braised fish maw soup. There will be new dim sum options, with king crab spring rolls, shu mai with black garlic and pan-fried Wagyu beef buns. 

For those wanting to eat like a rabbit in the Year of the Rabbit, there is also a plant-based menu with naturally sourced and locally produced ingredients—both a la carte and as a nine-course set menu. Look for potato-skin style Peking duck and char sui mirroring barbecue pork. Offered à la carte or as a special nine-course, plant-based set menu (B4,688),

Mei Jiang, Peninsula Bangkok, 333 Charoennakorn Road, 02-020-2888