Plant Based Fine Dining at Mei Jiang
Our ‘Longevity’ plant based menu commenced with freshly brewed, steaming Pu’er tea that was served with a bowl of candied sesame cashew nuts. We sipped our tea and snacked on the tasty nuts in anticipation for what was to come; eight course of Cantonese plant based fine dining at one of the best restaurants in Bangkok. Needless to say, we were excited.
We were not disappointed. Dishes included ‘Celtuce and Artichoke’ with a duo of celtuce, one fresh and one pickled for 24hrs, rolled neatly into scrolls, pickled artichoke hearts, just the right amount of spice from the chilli paste, rich nuttiness from the pine nuts; all combined to make a wonderfully fresh, spicy and rich salad. The ‘Crispy Chinese Yam and Potato’ were delicate yam cylinders wrapped in crispy potato with crunchy spiced garlic and fine strands of chilli. They were delectable and we wanted to eat them forever. No Cantonese meal would be complete without ‘Peking Duck’ and the plant based version at Mei Jiang was sensational. The mock duck was created from perfectly flavoured gluten, topped with crispy ‘skin’ made from potato and served with the expected condiments of shredded leeks, cucumber and hoisin sauce but also dragon fruit and red pepper batons. The pancakes were incredibly light with just the right amount of chewiness which meant that the texture of the gluten and crisp ‘skin’ remained the star. And our ‘Double Boiled Yellow Ear Fungus Soup’ was like health in a bowl. Chestnut, cashew, walnut and a single peanut, carrot, winter melon, a black mushroom and creamy soft yellow fungus floating gently in the broth.
If you want to know about the other dishes which were equally as creative and delicious, you’ll just have to make a reservation at Mei Jiang next time you’re in Bangkok. The service, the ambiance and the refined plant based creations really take vegan Cantonese fine dining to the next level. Superb.