Demonstrating the part both cuisines play in the concept of the restaurant, the name Mei Ume is inspired by the Chinese and Japanese terms for plum blossom. Head chef Tony Truong, formerly of Royal China, is leading the kitchen team, supported by sushi chef Mun Seok Choi, who previously worked at Sake no Hana, and dim sum chef Liang Kian Cheng, who has joined from Yauatcha.
The Mei Ume menu incorporates authentic dishes from both China and Japan with a modern approach. Head chef Tony’s creative small plates, such Shanghai braised pork ribs with Chinkiang sauce, are complemented by a selection of delicate steamed, baked and fried dim sum. Larger plates include stir fried Dover sole with lemongrass and chilli and Szechuan corn-fed chicken with macadamia nut and dried red chilli. Served according to tradition across two courses, the Mei Ume whole Peking duck will be one of the restaurant’s standout dishes, served first with pancakes, leeks and cucumber and then followed by crispy duck with salt and pepper.
The Mei Ume Bar is a focal point of the restaurant, with a pavilion-style design featuring sleek custom lighting and glassware. At its helm is chef Mun Seok Choi with a live sushi station, creating innovative dishes such as spicy tuna with karashi and parmesan flakes and BBQ Wagyu beef with caramelised onions. Focusing on quality, Chef Mun aims to keep his dishes simple, striking a delicate balance between each flavour. The main menu also features Japanese cuisine, showcasing the finest Wagyu beef sourced from Kagoshima served with a choice of Japanese spicy BBQ or sake butter sauce.
The cocktail menu, inspired by the four key elements of traditional Chinese astronomy, will incorporate a number of western classics, adapted with a touch of eastern spirit. An extensive selection of sake, shochu and both Taiwanese and Japanese whisky will be available, in addition to a wine list curated by wine director Jan Konetzki.
Overseen by Hong Kong-based designers, AB Concept, the interiors of Mei Ume work harmoniously with the stunning architectural features of Ten Trinity Square. Ornate pillars running through the centre of the room create a subtle division between the 10-seat bar and lounge area and the 48-cover dining room. Suspended between the first two pillars as guests enter the restaurant is a customised hand-embroidered silk screen, inspired by Chinese and Japanese plum flowers – fusing the two worlds into one as a common language. At either end of the main dining room, unique three-layer gilded artworks depict a traditional Chinese banquet scene.
A palette of bold reds and pinks enhances the vibrant restaurant and bar. Separated by a large embroidered silk lace panel, a private dining room seating up to 14 guests will provide a more intimate space for private dinners and events.
Open alongside La Dame de Pic London, the hotel’s restaurant from acclaimed three Michelin-starred chef Anne-Sophie Pic, and the Rotunda Bar and Lounge, Mei Ume confirms Four Seasons Hotel London at Ten Trinity Square’s status as one of the best dining destinations in the City of London.