Six months after opening, Four Seasons' Ten Trinity Square hotel in London is set to open Mei Ume, a Japanese and Chinese restaurant, next month.
Due to open 9 June, the name Mei Ume is inspired by the Chinese and Japanese terms for plum blossom. The restaurant will open alongside La Dame de Pic, the hotel's restaurant from three-Michelin-starred chef Anne-Sophie Pic, and the Rotunda Bar and Lounge.
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 menu will incorporate dishes from both China and Japan with a modern approach. Truong's small plates, such as crispy baby squid with salted eggs, will be complemented by a selection of steamed, baked and fried dim sum. Larger plates will include stir-fried Dover sole with cloud ear mushroom and celery, and braised pork belly with crab.
Served traditionally across two courses, 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.
Mun Seok Choi will be at the helm of the bar with a live sushi station, creating dishes such as spicy tuna with karashi and Parmesan flakes, and BBQ wagyu beef with caramelised onions. The main menu will also feature Japanese cuisine, showcasing wagyu beef sourced from Kagoshima served with a Japanese spicy BBQ or sake butter sauce.
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 will feature ornate pillars running through the centre of the room creating a division between the 10-cover bar and lounge area and the 48-cover dining room.
Suspended between the first two pillars as guests enter the restaurant will be a customised hand-embroidered silk screen, inspired by Chinese and Japanese plum flowers. At both ends of the main dining room, three-layer gilded artworks will depict a traditional Chinese banquet scene.
Separated by a large embroidered silk lace panel will be a private dining room seating up to 14 guests.
Videos from The Caterer archives