The chef’s rendition of a seascape showcases three kinds of house-raised seaweed fresh from the aquarium.
Prior to arriving at Mei Jiang, I knew the dinner we were about to have would be exclusive. It would be some kind of a chef’s table experience and involve eating in the kitchen.
Being a food writer for two decades I thought I’d seen it all. Nothing but excellent quality food could now thrill me. But I was wrong.
That particular meal there turned out to be an awe-inspiring affair that’s outright herbivorous yet sublime in every detail. It’s the country’s first of its kind indeed.
Our party of three diners entered Mei Jiang Exclusive, this week’s subject of review, through the dining room of the 22-year-old Chinese restaurant.
Mei Jiang’s usual business, adored by connoisseurs of refined…
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