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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.

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Mei Jiang MENU

Deep-fried crab claw with honey-lime sauce 460

Lobster dumplings and brassica in clear broth 420

Deep-fried crispy fillet of snow fish with chili salt 840

Clay pot fried prawns in port wine sauce 800

Roasted crispy chicken flavoured with garlic 550/1,000

Wok-fried beef tenderloin in port wine sauce 850

Sweet and sour pork with lychee and pineapple 450

Stir-fried rice noodles topped with sliced snow fish 400

Fried rice 'Mei Jiang' style 500

Deep-fried crab claw with honey-lime sauce 460

Lobster dumplings and brassica in clear broth 420

Deep-fried crispy fillet of snow fish with chili salt 840

Clay pot fried prawns in port wine sauce 800

Roasted crispy chicken flavoured with garlic 550/1,000
Wok-fried beef tenderloin in port wine sauce 850

Sweet and sour pork with lychee and pineapple 450

Stir-fried rice noodles topped with sliced snow fish 400

Fried rice 'Mei Jiang' style 500

Roasted duck and barbecued pork 480

Cold marinated Japanese cucumber and jellyfish salad 480

Barbecued suckling pig 850/3,400

Deep-fried crab meat rolls with almond shrimp dumplings 550

Cold marinated chicken with chili sauce 'SZECHUAN' style 460

Roasted duck and barbecued pork                                       480

Cold marinated Japanese cucumber and jellyfish salad           480

Barbecued suckling pig                                                       850/3,400

Deep-fried crab meat rolls with almond shrimp dumplings      550

Cold marinated chicken with chili sauce 'SZECHUAN' style      460

Hot and sour szechuan soup 450

Double-boiled silky chicken soup with yellow fungus 480

Braised fish maw soup with bamboo fungus and conpoy 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 bamboo fungus and conpoy       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

Wok-fried boneless chicken with apricot in black vinegar               500

Sauteed sliced garoupa with capsicums in black bean sauce 800

Steamed crystal prawns with eggplant and sambla belachan paste 880

Deep-fried crispy fillet of snow fish with homemade shrimps 880

Claypot fried prawns in port wine sauce  860

Sauteed scallops with honey bean in homemade X.O. sauce     950

Roasted crispy chicken flavoured with garlic 600/1,200

Roasted whole peking duck  1,800

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

Lamb chops wok-seared with lemongrass sauce                          1,000

Stir-fried egg noodles with shredded chicken and black pepper 380

Wok-fried boneless chicken with apricot in black vinegar                  500

Sauteed sliced garoupa with capsicums in black bean sauce              800

Steamed crystal prawns with eggplant and sambla belachan paste    880

Deep-fried crispy fillet of snow fish with homemade shrimps             880

Claypot fried prawns in port wine sauce                                         860

Sauteed scallops with honey bean in homemade X.O. sauce            950

Roasted crispy chicken flavoured with garlic                                   600/1,200

Roasted whole peking duck                                                          1,800

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

Lamb chops wok-seared with lemongrass sauce                              1,000

Stir-fried egg noodles with shredded chicken and black pepper         380

Chinese almond cream with fresh Lily bulbs and egg white 260

Mango pudding 180

Chilled sago and pomelo and mango cream 200

Banana fritter with lotus paste 200

Baked sago and chestnut paste pudding 200

Steamed bird's nest in young coconut juice 1,200

Chinese almond cream with fresh Lily bulbs and egg white    260

Mango pudding                                                                180

Chilled sago and pomelo and mango cream                         200

Banana fritter with lotus paste                                           200

Baked sago and chestnut paste pudding                             200

Steamed bird's nest in young coconut juice                         1,200

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

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