On June 19-21, Mei Jiang at The Peninsula Bangkok welcomed a Michelin-starred Chef Gordon Leung from Spring Moon Chinese restaurant at The Peninsula Hong Kong as a guest chef, to create his signature Cantonese dishes, cooked to perfection with high quality ingredients and his skillful preparation techniques to satisfy the Chinese palate in Bangkok.
On this special occasion, we were invited on board to experience the distinctive flavors from Chef Leung’s delights and be dazzled by his cooking demonstration. Our Michelin star dining experiences began with the cooking demonstration led by Chef Gordon Leung, showcasing his methods of making a renowned and tasty Cantonese dish, Scrambled Egg with Shredded Shrimp and Bean Sprouts.
Then, we ran into The Peninsula Hotels’ dim sum ambassador, the master chef, and the creator of the world-famous classic egg custard mooncakes, Chef Yip Wing Wah from The Peninsula Hong Kong, who demonstrated to us how to make a mooncake. Since its release 31 years ago in 1986, The Peninsula Hotels has sold millions of his mooncake worldwide.
After exploring behind the kitchen door, Chef Leung led us through the intricate flavors of his Cantonese dishes, which kicked off with the pan-fried scallop with caviar in a nest of fried noodle, followed by the flavorsome deep-fried cod fish with garlic and the fried shrimp ball drizzled with sweet black truffle sauce. These pretty appetizers were befittingly paired with chilled Taiwanese Dong-ding oolong tea, a high-grown tea brewed with room temperature water for eight hours.
But it was the baked avocado stuffed with a flavorful mixture of crab meat, mushroom, onion, and cream sauce that gave us a real wow factor. Topped with torched gingers and served alongside wild rockets, its flavor and aroma was absolutely fantastic.
A triumph of authentic Cantonese flavor, a delightful coddled lobster fillet was doused in rich and velvety supreme soup, with Chinese herbs like goji berries and yam lily bulb within. It beautifully went well with the aromatic 10-year aged unfermented wild Pu-er tea, which offered a strong and heavy, yet smooth flavor even for first sip.
Next up was the luscious roasted chicken fillet—tender meat, crusty skin—and crispy bread with fresh mango in between, wrapped with spring onion and accompanied by the homemade sauce for a hint of sweetness.
Another promising riff on the menu was the crispy noodles rolled in with egg, in which the chef meticulously wrapped the noodles around the homemade egg tofu, then fried it at high temperature for a short time to get crunchy noodles while keeping the egg smooth and silky, and served in nutrient-dense and flavorful broth.
A perfect ending to this delightfully succulent meal was the chef’s dessert selection from the Spring Moon menu. A petite clay blow of smooth and tender egg white pudding with a hint of ginger and almond was covered with a crusty, flaky puff pastry, which made a perfect pair with the 13-year aged private reserve fudding white peony tea, helped adding cold energy to balance hot energy from the food taken.
Michelin Starred Chef Gordon Leung
Mei Jiang @ The Peninsula Bangkok
Lunch from 11:30 – 14:30 hrs.
Dinner from 18:00 – 22:30 hrs.
Direct contact Call 02 020 2888