The Gentleman Magazine Issue 4 | August/September | Page 90
Asian restaurant Mei Ume now open at Four Seasons Hotel
London at Ten Trinity Square
Following the successful launch of Four Seasons Hotel
London at Ten Trinity Square earlier this year, the hotel has
since opened the doors to Mei Ume, a Japanese and Chinese
restaurant designed to complement and diversify the hotel’s
existing food and beverage offering.
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.
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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
d epict 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.
For more information please see www.meiume.com or for
reservations please call +44(0)203 297 3799.
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