Four Seasons Hotel London at Ten Trinity Square launches its brand new restaurant, Mei Ume this summer. With a namesake that’s inspired by the Chinese and Japanese terms for plum blossom, Mei Ume will be serving both Chinese and Japanese dishes created by head chef Tony Truong, formerly of Royal China and Mun Seok Choi of Sake no Hana and Liang Kian Cheng, who joins from Yauatacha. We’ll be looking out for the creative small plates- crispy baby squid with salted eggs, fried Dover sole with cloud ear mushroom and the whole Peking duck. Add in a cocktail menu inspired by the four key elements of traditional Chinese astrology and we get the feeling it will take more than one trip to absorb the full Mei Ume effect.
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