Following the launch of Four Seasons Hotel London at Ten Trinity Square earlier this year, the hotel is now set to open the doors to Mei Ume, a Japanese and Chinese restaurant designed to complement and diversify the hotel’s existing food and beverage offering, on 9th June 2017.
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, will lead 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 will be joining from Yauatcha.
The Mei Ume menu will incorporate authentic dishes from both China and Japan with a modern approach. Head Chef Tony’s creative small plates, such as crispy baby squid with salted eggs, will be complemented by a selection of delicate steamed, baked and fried dim sum. Larger plates include stir- fried Dover sole with cloud ear mushroom and celery and braised pork belly with crab. 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 will be a focal point for the restaurant, with a pavilion-style design featuring sleek custom lighting and glassware. Chef Mun Seok Choi will be at its helm 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 will also feature 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 will enhance 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.
Opening alongside La Dame de Pic London, the hotel’s existing restaurant from acclaimed three Michelin-starred chef Anne-Sophie Pic, and the Rotunda Bar and Lounge, Mei Ume is set to confirm Four Seasons Hotel London at Ten Trinity Square’s status as one of the best dining destinations in the City of London.