The Peninsula Bangkok has introduced a 16-course Degustation Menu created by its new Chinese Cuisine Executive Chef, Ball Yau at Mei Jiang restaurant.
During a career spanning almost 25 years, Chef Yau has gained experience at stellar Chinese restaurants and five-star hotels in Hong Kong, Macau and Mainland China.
He has managed kitchens that have won prized Michelin stars, and is the holder of a coveted Golden Chef Award.
Cooking at The Peninsula Bangkok is Chef Yau’s first role in a non-Chinese speaking country, and his menu – featuring 16 personally created dishes – is the first of its kind for a Chinese restaurant in Thailand.
Chef Yau’s Degustation Menu features culinary inspirations from his Hong Kong upbringing; his experiences working with Chinese master chefs in Hong Kong, Beijing, Macau and Shenzhen; and surprise elements from across Asia and around the world.
Gourmands who were enamoured by his award-winning gastronomy in Hong Kong and other cities will discover exquisite new creations for the first time, while diners unfamiliar with his culinary style will be delighted by the refined Cantonese flavours and imaginative presentation.
Signature highlights include Pumpkin with homemade preserved plum sauce and Stir-fried Phuket lobster with egg white, crab coral and green asparagus.
Guests will also experience exemplary Braised M6 wagyu beef brisket rolls with turnip in beef soup; Sweet and sour crispy carabineros, blending fine Asian and Spanish ingredients; and Chef Yau’s own twist on a traditional Cantonese dessert of Pumpkin coconut cream with bird’s nest.
As an alternative to the 16-course Degustation Menu, diners at Mei Jiang can select Chef Yau’s special dishes from the à la carte menu, alongside other Cantonese delights and Mei Jiang favourites, such as Peking duck, Deep-fried fillet of snow fish with homemade dried shrimp and chilli salt, and Clay pot fried prawns in port wine sauce.