You are currently viewing the website in desktop version.

SWITCH TO THE MOBILE VERSION.
close

Visions of China Mei Jiang

Cuisine Type Cantonese Location Garden Level Hours

Lunch
11:30 am - 2:30 pm

Dinner
6:00 pm - 10:30 pm

Enquiries

+66 2 626 1847

Dress Code
Smart Casual
Executive Chinese Chef Jackie Ho heads the kitchen at Mei Jiang where his utmost respect for tradition is tastefully fused with creativity to produce a menu with dishes that range from classic dim sum fare to innovative dishes such as roasted pigeon marin.

Book a Table

Mei Jiang MENU

Deep-fried crab claw with honey-lime sauce                  500

Lobster dumplings and brassica in clear broth 480

Deep-fried crispy fillet of snow fish with chili salt 920

Clay pot fried prawns in port wine sauce 880

Roasted crispy chicken flavoured with garlic 650/1,300

 

Wok-fried beef tenderloin in BQQ sauce                        900

Sweet and sour pork with lychee and pineapple             500

Stir-fried rice noodles topped with sliced snow fish         480

Fried rice 'Mei Jiang' style                                            580

Deep-fried crab claw with honey-lime sauce                  500

Lobster dumplings and brassica in clear broth               480

Deep-fried crispy fillet of snow fish with chili salt          920

Clay pot fried prawns in port wine sauce                     880

Roasted crispy chicken flavoured with garlic        650/1,300


Wok-fried beef tenderloin in BQQ sauce                        900

Sweet and sour pork with lychee and pineapple             500

Stir-fried rice noodles topped with sliced snow fish         480

Fried rice 'Mei Jiang' style                                            580

Roasted duck and barbecued pork                                                500

Cold marinated Japanese cucumber and jellyfish salad                    500

Barbecued suckling pig                                                       900/3,600

Deep-fried crab meat rolls with almond shrimp dumplings 500

Cold marinated chicken with chili sauce 'SZECHUAN' style 480

Roasted duck and barbecued pork                                                500

Cold marinated Japanese cucumber and jellyfish salad                    500

Barbecued suckling pig                                                       900/3,600

Deep-fried crab meat rolls with almond shrimp dumplings               500

Cold marinated chicken with chili sauce 'SZECHUAN' style               480


Hot and sour szechuan soup 450

Double-boiled silky chicken soup with yellow fungus 480

Braised fish maw soup with conpoy and drumstick mushrooms 780

Fish maw soup with crab coral 920

Braised Pi Pa Imperial Bird's nest with crabmeat 1,900

Double-boiled treasure soup 'Dynasty' style               2,800



Hot and sour szechuan soup                                                   450

Double-boiled silky chicken soup with yellow fungus                 480

Braised fish maw soup with conpoy and drumstick mushrooms  780

Fish maw soup with crab coral                                               920

Braised Pi Pa Imperial Bird's nest with crabmeat                    1,900

Double-boiled treasure soup 'Dynasty' style                           2,800


Sauteed sliced garoupa with capsicums in black bean sauce     850

Steamed crystal prawns with home-made morel mushroom sauce   880

Deep-fried crispy fillet of snow fish with homemade shrimps           920

Claypot fried prawns in port wine sauce  880

Sauteed scallops with honey bean in homemade X.O. sauce          1100

Roasted crispy chicken flavoured with garlic 650/1,300

Roasted whole peking duck                                                       2,000

Wok-fried diced beef tenderloin with garlic in black pepper paste 850

Lamb chops wok-seared with lemongrass sauce                          1,200

Stir-fried egg noodles with shredded chicken and black pepper       400

Sauteed sliced garoupa with capsicums in black bean sauce               850

Steamed crystal prawns with home-made morel mushroom sauce      880

Deep-fried crispy fillet of snow fish with homemade shrimps              920

Claypot fried prawns in port wine sauce                                          880

Sauteed scallops with honey bean in homemade X.O. sauce            1100
Roasted crispy chicken flavoured with garlic                                      650/1,300

Roasted whole peking duck                                                             2,000

Wok-fried diced beef tenderloin with garlic in black pepper paste        850

Lamb chops wok-seared with lemongrass sauce                                1,200

Stir-fried egg noodles with shredded chicken and black pepper           400

Chinese almond cream with fresh Lily bulbs and egg white 280

Mango pudding 190

Chilled sago and pomelo and mango cream 220

Banana fritter with lotus paste 240

Baked sago and chestnut paste pudding 200

Steamed bird's nest in young coconut juice 1,600

Chinese almond cream with fresh Lily bulbs and egg white           280

Mango pudding                                                                       190

Chilled sago and pomelo and mango cream                               220

Banana fritter with lotus paste                                                 240

Baked sago and chestnut paste pudding                                  200

Steamed bird's nest in young coconut juice                            1,600

Spicy Marinated Fresh Abalone, Green mango, Red Chili and Sour Lime Sauce    

Deep-fried Prawn Light Mayonnaise, Melon and Rose Apple                               

Double-boiled Capon Chicken Soup, Birch Seeds, Apple and Brown Fungus      

Stir-fried Angus Beef Tenderloin Jackfruit, Honey Bean and Beef Gravy Sauce




Sautéed Scallop Chinese pear, Wok Bell Peppers in Mild Chili Sauce

Fried Boneless Organic Chicken “Chiang Mai” Strawberry, Sweet and Sour Sauce

Mixed Seafood Fried Rice Chicken, Sweet Pea, Carrot in Pineapple ‘Hong Kong’ Style

Sweetened Snow Fungus Gingko Nuts in Young Coconut                                

Meet the Chef Executive Chef Jackie Ho


As a creative traditionalist, Chef Ho entices guests with menus of dishes that are both innovative and bursting with natural flavour, using a combination of the special cooking techniques that he has developed over the years. It is still very important to him to maintain the natural ingredients and processes in which traditional Chinese dishes are prepared in order to ensure an authentic dining experience.
All my dishes must be of highest quality and good for health
Read the Interview

Mei Jiang HIGHLIGHTS

00 / 00

Dining OFFERS

BACK TO TOP