Chef Victor joins the Mei Jiang Restaurant, renowned for its exquisite Cantonese-Chinese cuisine, as the Chinese Executive Chef, bringing a wealth of expertise and innovation to the table. Victor has curated a new menu of Cantonese-Chinese dishes that are inspired by his remarkable journey through some of the most prestigious kitchens across Asia.
Chef Victor brings a wealth of international experience. His career includes esteemed roles at renowned establishments such as the prestigious two-star Michelin restaurant Lung King Heen in the Four Seasons Hotel Hong Kong and Shang Palace at Shangri-La's Far Eastern Plaza Hotel in Taipei. His dedication to maintaining impeccable standards and his innovative approach to Chinese cuisine have earned him recognition and respect within the industry.
The new Mei Jiang menu showcases the finest locally sourced and international ingredients in classic Cantonese dishes. It embraces the cherished Cantonese family-style sharing tradition, offering guests an exquisite taste of authentic Cantonese Chinese cuisine. There are unexpected but delicious and decadent-sounding creations features such as Braised Abalone, Sea Cucumber, Chicken, Shrimp, Black Mushroom, Brococoli in Clay Pot, Wok Fried Wagyu Beef with Onions in Claypot, Double-boiled Fish Maw Soup with Sea Conch and Chinese Yam, Stewed Snow Fish Fillet and Eggplant with Black Pepper Sauce and the Chinese timeless classic, The Peninsula's Peking Duck.
"I am thrilled to join the remarkable culinary team at Mei Jiang Restaurant, The Peninsula Bangkok. I've always strived for culinary perfection, and I am excited to bring my passion for Chinese cuisine and my new signature dishes to this esteemed establishment," said Chef Victor.
Chef Victor's expertise encompasses a wide range of culinary skills, from crafting intricate dishes to leading and inspiring kitchen teams. His leadership style is characterised by a positive and cheerful attitude, which complements his ability to create memorable dining experiences for guests.
The Peninsula Bangkok invites guests and food enthusiasts to experience the magic of Chef Victor's creations at Mei Jiang Restaurant, where he will continue to elevate the culinary offerings with his signature style and passion for Cantonese-Chinese cuisine.
For reservations and inquiries, please contact Mei Jiang +66 (2) 020 6969 and [email protected]
About The Hongkong and Shanghai Hotels, Limited (HSH)
Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), The Hongkong and Shanghai Hotels, Limited is the holding company of a group which is engaged in the ownership, development and management of prestigious hotels and commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of tourism and leisure, club management and other services. The Peninsula Hotels portfolio comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula Tokyo, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, The Peninsula Paris, The Peninsula Bangkok and The Peninsula Manila. Projects under development include The Peninsula London, The Peninsula Istanbul and The Peninsula Yangon. The property portfolio of the group includes The Repulse Bay Complex, The Peak Tower and St. John's Building in Hong Kong; The Landmark in Ho Chi Minh City, Vietnam; and 21 Avenue Kleber in Paris, France. The clubs and services portfolio of the group includes The Peak Tram in Hong Kong; Quail Lodge & Golf Club in Carmel, California; and Peninsula Clubs and Consultancy Services, Peninsula Merchandising and Tai Pan Laundry in Hong Kong.
About Mei Jiang Restaurant:
Mei Jiang is part of an oasis on the banks of the Chao Praya River that features authentic Cantonese cuisine. It is renowned for using local, traceable produce, rare ingredients, and organic vegetables. Our culinary team blends the essence of traditional Cantonese cooking with modern presentation.
A cuisine that matches the growing trend of customers' concern about their wellbeing, with an aspect of sustainability and a considerable amount of plant-base options. Enjoy unique tea pairings with a selection of premium teas sourced from Thailand, the wider region, and China. Our menu boasts classic dim sum fare and offers a fine balance between classic and modern presentations, expertly crafted with respect for tradition and a touch of creativity.
Source: The Peninsula Bangkok
