At the start of the year we saw the opening of Four Seasons Hotel London at Ten Trinity Square and tomorrow will see the opening of Mei Ume which will join the hotel’s existing restaurant, La Dame de Pic London.
Heading up the kitchen will be Head Chef Tony Truong (Royal China) with Sushi Chef Mun Seok Choi (Sake no Hana) and Dim Sum Chef Liang Kian Cheng (Yauatcha). Bringing Chinese and Japanese dishes together, (Mei Ume is inspired by the Chinese and Japanese terms for plum blossom) you’ll find dishes such as crispy baby squid with salted eggs; dim sum; stir-fried Dover sole with cloud ear mushroom and celery, and braised pork belly with crab. They’ll also serve whole Peking duck across two courses, first of all it will be served with pancakes, leeks and cucumber and then crispy duck with salt and pepper. Wagyu beef from Kagoshima will be served with Japanese spicy BBQ or sake butter sauce. Chef Mun Seok Choi will be at the helm of the pavilion-style bar, where he’ll be creating innovative dishes such as spicy tuna with karashi and parmesan flakes and BBQ Wagyu beef with caramelised onions.
Incorporating western classics with a touch of eastern spirit, the cocktails will be inspired by the four key elements of traditional Chinese astronomy. Joining the cocktails will be an extensive selection of sake, shochu, Taiwanese and Japanese whisky and a wine list curated by Wine Director Jan Konetzki.
Hong Kong-based designers AB Concept have overseen the interiors; it’s all red, pinks, hand-embroidered silks, pillars and gilded artworks. Continuing the fusion of China and Japan, a silk screen inspired by their plum flowers will be suspended between two pillars at the front of the restaurant, whilst another silk lace panel will separate the 48-cover restaurant from the private dining room, which sits up to fourteen guests and provides a more intimate atmosphere.
Mei Ume: Opens 9th June 2017, Four Seasons Hotel London at Ten Trinity Square, 10 Trinity Square, Tower Hill, EC3N 4AJ, www.meiume.com
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