Out on the serene Chao Phraya River-facing garden scene at The Peninsula Bangkok’s Chinese restaurant Mei Jiang, one is able to find sanctuary from the city’s non-stop buzz. Recently, Mei Jiang played host to Chef Gordon Leung who heads the one Michelin star Spring Moon at The Peninsula, Hong Kong. This comes ahead of the Thai capital’s soon-to-be-unveiled – and highly anticipated – Michelin Guide, after which dining in the Thai capital will never be the same.
A clever pre-empt of the expected hype, The Peninsula Bangkok unveils a limited edition menu, the result of collaborations between Chef Leung and Mei Jiang’s Executive Chef Jackie Ho. It’s all about authentic flavours that emphasise ingredients of the highest quality. The chefs both hail from Hong Kong, a city where Cantonese cuisine took root, adapted and modernised. The duo introduces classic dishes like braised half duck stuffed with assorted meat, mushrooms, beans and salted eggs; pan-fried abalone with supreme soy sauce; as well as scrambled eggs with shredded shrimp, crab meat and bean sprouts.
Chef Leung who earned a star in this year’s Michelin Guide, has an eye on tradition and an expert’s handle on precise preparation methods and cooking techniques. A favourite of Hong Kong’s tycoons, he worked at the one Michelin star Fook Lam Moon for 21 years, by doing so perfecting his personal interpretations of Cantonese cuisine.