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Michelin-starred chef Gordon Leung to cook at The Peninsula Bangkok

While we wait for Michelin stars to be bestowed on some of Bangkok’s best restaurants later this year, The Peninsula Bangkok has invited Michelin-starred chef Gordon Leung to give Bangkok’s food lovers a taste of his signature dishes.

Chef Gordon Leung of Michelin-Starred Spring Moon

Under the guidance of executive chef Leung, Spring Moon — The Peninsula Hong Kong’s fine-dining Cantonese restaurant — earned its Michelin star in the latest Michelin Guide Hong Kong Macau 2017. Chef Leung is known for his speciality Cantonese cuisine, which ranges from seafood delights and handcrafted dim sum to his own secret recipe for XO sauce.

Mei Jiang The Peninsula Bangkok

From June 19 to 21, chef Leung will be collaborating with chef Jackie Ho at Mei Jiang, the award-winning Cantonese restaurant at The Peninsula Bangkok, to present an array of authentic Cantonese favourites. The exclusive Spring Moon à la carte menu features a selection of seafood sensations, including pan-fried Hokkaido scallop served with supreme soy sauce, wok-fried lobster with black beans and chilli sauce, and a crispy eel fillet glazed with ginger honey.

Chef Gordon Leung of Michelin-Starred Spring Moon

A couple of elaborate traditional dishes also caught our attention, as they are probably some of the most challenging Cantonese recipes out there. For instance, the braised duck stuffed with an assortment of meats and salted egg yolks is an acclaimed recipe. The succulent boned duck is first filled with the stuffing, sewn up, braised, and finally served with a dark soya sauce. Other highlights include stewed chicken with straw mushrooms and aged Chinese hua diao rice wine, and sautéed Kurobuta pork rolls with enoki mushrooms.

In addition to the à la carte menu, chef Leung will also be presenting a six-course tasting menu with speciality tea pairings (THB 4,888). The starters – pan-fried scallop with caviar, cod with garlic, and shrimp ball with black truffle – are paired with a chilled Taiwanese dong-ding oolong tea. A rare unfermented wild pu-erh tea that has been aged 10 years will be paired with the rich and decadent coddled lobster served in supreme soup and goji berries. And that’s not all – an exceptional 13-year-aged white peony tea will also be featured alongside the chef’s selection of desserts.

Chef Leung is only here with us for three days, so we recommend making reservations immediately if you don’t want to miss out on tasting his signature dishes.

Mei Jiang, The Peninsula Bangkok, 333 Charoennakorn Road, Klongsan, Bangkok, +66 2 020 2888

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