Mei Wah

Sixty years ago, Mei Wah opened its Chinese restaurant. These days, this charming establishment on Leenderweg in Eindhoven has become a household name among lovers of fine dining cuisine from the now third-generation Yuen family. It feels comfortable in the quietly furnished dining room, which recently underwent a subtle transformation and was given a beautiful light color palette. The tables are dressed in white linen, and the crockery and glassware exude luxury. Owner-chef Taks has refined his style over the years, and the originally Chinese dishes stand out for their elegance and contemporary refinement. He gladly takes you on a culinary journey of discovery through his homeland, and the menu offers plenty of choices for that. The offerings are divided into bites, dim sum, starters, meat, fish, and poultry dishes, as well as vegetarian options and daily changing vegetables. And if you can't decide, there is a Mei Wah Classic menu and a surprise menu of five or six courses. The wine list is impressive and reflects a passion for exceptional labels. Soon, our friendly hostess and sommelier Anouk Yuen pours us a glass of crisp Cava from Bodegas Mestres, which we pair with three plump oysters from the bites selection, served with soy sauce and black beans. Also delicious are the Chinese pancakes with a dip of homemade crispy chili oil. Quite spectacular is the Hakka soul dish, or rather filleted sole, where the bones are fried and not merely presented as decoration on the plate, but intended to be eaten alongside the fish and vegetables wok-fried in chicken broth. A true sensation for the taste buds. The Yuen kitchen delights, and 'Mama Taks' still contributes her part to it at an advanced age. She turns 94.

Mei Wah has long been a well-known institution in Eindhoven and its surrounding area. High-level Chinese cuisine is what owner and chef Taks Yuen stands for. We take our seats at one of the carefully set round tables, featuring beautiful crockery and glassware, in an otherwise tranquil atmosphere. Hostess Anouk Yuen soon brings us the menu, which offers both à la carte options and set menus. Since we had done a bit of research beforehand, we were surprised to find that the prices on the menu did not match those listed on the website. This needs to be updated. The wine list is impressive. As of 2023, only European wines are sourced. It is a pity that no wines by the glass are listed on the menu; they are recommended verbally. We start with two bites: mantou buns with a sesame dip and Peking duck spring rolls with hoisin sauce. Pleasant starters, especially paired with the delicately sparkling Lacrima Baccus cava from Spain's Penedès region. Soon we enjoy a trio of prawns: one with garlic, one with tomato sauce, and one with chili and bell pepper, alongside steamed scallops deglaized with sesame sauce and garnished with soy sauce and spring onion. Served with some glass noodles and garlic. What could pair better with that than a delightful Provence rosé from Gutokowski? Our charming hostess Anouk pours a German Pinot Noir for the main course, which was developed in collaboration with the Paulinenhof winery. And it pairs seamlessly with the thrice-glazed Iberico char siu, roasted in a traditional Chinese oven, and the kung pao chicken, stir-fried chicken breast in a spicy sauce with roasted peppers, cashews, and bell pepper. Both traditional Cantonese dishes, prepared with first-class ingredients. This elevates its ranking a few places to number 95.

After more than fifty years, Taks and Anouk Yuen have discontinued takeout and delivery services to focus entirely on modern Chinese cuisine. Behind the facade bearing its highly distinctive sign 'Chin. Ind. Rest.', a greater sense of calm now prevails as they strive to reach an even higher culinary level. There are no more phone orders or takeout customers, only enduring inspiration from time-honored family recipes, Taks' mother who still helps in the kitchen, and the service pass-through behind the bar. The Mei Wah menu features bites, small plates, and starters to begin. Unable to decide, we consult with the lovely and engaged hostess Anouk, and Taks' crispy spring rolls filled with Peking duck and an assortment of dim sum arrive at the table. Served on small dishes and in bamboo steamers, with the favorite being the fried shrimp dim sum accompanied by a fresh ginger sauce. The pure Riesling from Paul Cluver is an irresistible pairing. Crisp and refreshing, this South African white holds its own against every flavor and texture right down to the last sip. For the main course, too, there are no stylized plates; instead, generous bowls of pork belly with hoisin sauce, and eggplant with minced meat, a fried egg, and a mildly spicy chili sauce. Served with the finest mifang noodles and rice, complemented by a softly fruity Pinot Noir from Stepp in Germany. Bold flavors ranging from sweet to savory, and from velvety smooth to ultra-crispy. While Mei Wah will be deeply missed by its regular takeout customers, it will undoubtedly make an even bigger culinary impact in the years to come. Just as "Mei Wah" literally translates to: wow! It secures the 98th spot in the top 100.

The "Chin. Ind. Rest." designation still appears on the facade, but this dining palace helmed by connoisseur Taks Yuen and his charming wife, hostess Anouk, rises far above the standard of a traditional Chinese restaurant. Taks serves his own modern take on classic Chinese cuisine, distinguished by unique accents. He is also a devoted wine lover, a passion evident in the restaurant’s magnificent and extensive wine list. The atmosphere is warm and inviting, aided by rich cherry wood paneling. Tables are dressed in spotless white linen, and the crockery is simply breathtaking. Aperitifs are served in exquisitely etched glassware. Though amuse-bouches are not provided, every preparation is flawlessly executed, whether it’s steamed oysters with ginger, spring onion, and soy; fried prawns with tomato, garlic, and chili; chicken in a fantastic sticky dark sauce; or beef and vegetarian options. The flavors are pronounced, spanning from peppery to savory and from spicy to sweet. The exquisite turbot, accented with ginger and spring onion and paired with the house white Burgundy from Domaine René Lamy, leaves us craving another bite. The prices are high given the portion sizes, which are far from generous. Yet, this remains one of the best venues in its category.

Elegant, tranquil interior design, featuring linen tablecloths, exquisite crockery, and even more beautiful glassware. And last but not least: a kitchen that truly impresses. Executive Chef Taks Yuen excels at infusing traditional Chinese cuisine with contemporary influences. His sous-chef, Bob Burghouts, acts as his creative right-hand man. The true pioneer, however, is Taks’s mother, who – despite her advanced age – remains thoroughly knowledgeable about the latest trends in ingredient usage and flavor development. It was she who introduced Taks to a plant-based alternative for shark fins, and based on the konjac plant, this classic now returns to the menu in a sustainable form. Following Taks’s recommendation – a gifted wine connoisseur and riesling enthusiast – we enjoy an elegant and refined riesling, the ‘Senior’ Ayl from 2019 by Peter Lauer winery. The label bears a number designation, meaning this wine comes from a specific barrel. Every barrel in this estate possesses its own distinct character. It is an outright delight of a wine that pairs seamlessly with complex, flavor-rich dishes such as succulently prepared lobster with five-spice powder, ginger, black beans, curry, and a spicy kung pao sauce, alongside silky scallops with confit garlic and spring onions. Life is good in the Brabant countryside, and particularly at Mei Wah. Moreover, the warm and gracious demeanor of hostess Anouk Yuen adds her own unique touch to the experience.

Newly added to this guide last year and definitely retained this year. Mei Wah, led by Taks and Anouk Yuen, has been a solid institution for years. The matriarch, Taks's mother (79), still keeps a watchful eye from behind the scenes but lovingly leaves the day-to-day management to the new generation. In this cozy, compact space, where tables are carefully set with linen and absolutely no compromises are made regarding the quality of the crockery and glassware, Chinese cuisine takes center stage. The menu is compact: “We currently offer three set menus, varying in price and number of courses. Alongside these fixed menus, we have a special menu that aligns with the seasons or occasions.” Mei Wah’s signature is characterized by a blend of classic Chinese dishes and contemporary creations. This results in refined dishes featuring a beautiful balance of flavors, lovely textures, and perfectly cooked elements. The wine list features over 1,000 entries of wines from around the world, meticulously recorded and described by Taks. In addition to the wine list, there is also a diverse sake selection. Taks speaks so passionately about his choices that you almost forget to finish your plate. But the gracious hostess Anouk makes sure of that. After all, exquisite food and excellent drinks naturally go hand in hand. A wonderful spot!

For three generations, Mei Wah has stood for hospitality and quality in this quietly appointed establishment, where all attention is focused on Chinese cuisine. The tables are carefully set, the crockery is breathtakingly beautiful, and the wines are poured into extremely expensive glasses that you’d best not know exactly how costly they are. Owner Taks Yuen is a wine enthusiast and does not present a wine list, but instead shows a handwritten little wine booklet filled with notes. We enjoy a lovely, full-bodied Riesling Dry Encounter from Elgin by South African winemaker Paul Cluver, which pairs excellently with Chinese flavors. The menu is limited because they work with daily fresh produce, but there are many possibilities off the menu. Mei Wah’s signature is defined by a mix of centuries-old Chinese dishes and contemporary creations. There is no problem at all if you crave an old-fashioned babi pangang, which is also available, just like vegetarian dishes. We start with vongole 'Chinese style' that are so delicious we would have gladly ordered another portion. However, six more courses follow. Succulently prepared lobster – already neatly extracted from its shell – is accompanied by a ginger sauce based on double-boiled chicken broth. Our lovely hostess Anouk Yuen brings us a small bowl of rice to soak up the sauce. Delicious! Equally delightful is the substantial piece of turbot stuffed with king crab, served with green asparagus. With the perfectly cooked entrecôte in black pepper sauce, Taks pours a robust yet smooth American Cabernet Sauvignon Cs. Full of dark fruit, soft spices, and a peppery kick on the finish. It is good here, and it feels wonderful. And after a warm greeting from the madre de familia (78 years old and still found working in the kitchen), we are certain: Mei Wah is highly welcome in this guide!