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Eat This and Get Rich

Celebrate and Welcome the Year of the Rooster at Mei Jiang
The Peninsula Bangkok!

Edited by Madelyn Miller

To welcome the Year of the Rooster, The Peninsula Bangkok’s award winning restaurant, Mei Jiang offers traditional Cantonese festive delicacies starting from 3rd February to 16th February.  Three festive set menus and specialties are available for lunch and dinner.

From reading the menus I learned that it cost twice as much to be happy as to be rich. And three times as much to be noble as to be rich. So I think I think I would start with the Wealth Menu and if it works, go back and again and try for Felicity and Nobility.

I have eaten at this fabulous restaurant, but not during the Chinese New Year. I am happy, but would love to add nobility and wealth to my personal menu. I am very good at eating, but perhaps I have been eating all the wrong things.

Chef Kwok Fung Tam, head chef of the Peninsula Hotel’s Mei Jiang Cantonese Restaurant, winner of the prestigious Gold Medal from the World Association of Chinese Cuisine. He has drawn on his unrivalled knowledge and skills in the complex world of genuine Cantonese cuisine to create a range of special menus of the year.

'Wealth Menu’ includes Salmon ‘Yu Shang’ and crispy vegetable salad, Braised spinach soup with bamboo fungus, Stir-fried scallops  and chicken in X.O. sauce, Steamed dried oysters with shiitake mushrooms, Fried rice with seafood and Chinese sausage and Pan-fried Chinese New Year’s cake.  The Wealth menu is Baht 999 per person.

Additionally, the ‘Felicity Menu’ includes Salmon ‘Yu Shang’ and crispy vegetable salad, Shark’s fin soup with abalone and fish maw, Stir-fried oysters on lettuce leaf, Coconut spices lobster rolls, Roasted duck marinated with osmanthus blossoms, Stir-fried egg noodles with chicken and olive pickles and Sweetened ginko nuts in chestnut cream. The Felicity menu is Baht 1,999 per person.

For an ultimate experience of Chef Tam’s specialties, the ‘Nobility Menu’ includes Salmon ‘Yu Shang’ and crispy vegetable salad, Double boiled shark’s fin soup with Kam Wah Ham and morele, Braised abalone and dried oyster with shiitake mushroom, Steamed crab claw with snowpea shoots, Roasted duck marinated with osmanthus blossoms, Fried glutinous rice with conpoy and dried meat and Sesame dumplings in ginger tea. The Nobility menu is Baht 2,999 per person

Mei Jiang is on the Garden Level of the hotel with a refreshing view of the lush gardens and river beyond.  You can experience the delights of our award winning chef’s creations for lunch from 11:30am – 2:30pm and dinner from 6:00pm – 10:30pm.  For more information and reservations please call: 66 (0) 2861 2888 or e-mail: pbk@peninsula.com

Delicious home-made Chinese New Year puddings, turnip puddings and tailor-made hampers are also available at The Peninsula Boutique on the Garden Level of the hotel during 8:00am – 8:00pm on the same period.

Prices are subject to 10% service charge and applicable government tax.

The Peninsula Bangkok is managed by The Peninsula Hotels which operates luxury hotels in key gateways of Asia and the USA: The Peninsula Hong Kong; The Peninsula New York; The Peninsula Chicago; The Peninsula Beverly Hills; The Peninsula Bangkok; The Peninsula Palace Beijing, The Peninsula Manila and The Peninsula Tokyo (opening 2007).  It is a division of The Hongkong and Shanghai Hotels, Limited which also manages The Kowloon Hotel in Hong Kong.

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