Opening alongside La Dame de Pic inside the City's new Four Seasons hotel is this Chinese and Japanese fusion restaurant. The team of chefs hail from Royal China, Sake no Hana and Yauatcha.
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Establishing itself as a leading destination for Asian cuisine in London, Mei Ume offers traditional Chinese and Japanese dishes with a modern approach. The creative menu incorporates sushi, sashimi and dim sum as well as Chinese main course dishes, including traditional style Peking duck.
The Mei Ume Bar is the focal point of the restaurant, with a menu, designed by Head Bartender Michal Maziarz, offering signature Asian-inspired cocktails inspired by traditional Chinese astronomy and a wide selection of sake, shochu and Japanese whiskeys. Sushi Chef Mun Seok Choi also creates a mouth-watering selection of dishes, served at the bar.
Ed Ng and Terence Ngan of AB Concept took inspiration from the building’s heritage as a gateway for merchants from the east and west and the restaurant name, Mei Ume, which is a combination of the Japanese and Chinese language words for Plum Blossom.
Head Chef Tony Truong, formerly of Royal China, will lead the kitchen team, supported by Sushi Chef Mun Seok Choi from Sake no Hana and Dim Sum Chef Derrick Chen from Yauatcha.