Japanese and Chinese restaurant incorporating authentic dishes from both China and Japan with a modern approach.

The name Mei Ume is inspired by the Chinese and Japanese terms for plum blossom. Head Chef Tony Truong, formerly of Royal China, leads 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.

Head Chef Tony’s creative small plates, such as crispy baby squid with salted eggs, are complemented by a selection of delicate steamed, baked and fried dim sum alongside larger plates such as Wagyu beef served with a choice of Japanese spicy BBQ or sake butter sauce.

The Mei Ume Bar is the focal point for the restaurant, with a pavilion-style design featuring sleek custom lighting and glassware and featuring a live sushi station. The cocktail menu, inspired by the four key elements of traditional Chinese astronomy, incorporates a number of western classics, adapted with a touch of eastern spirit - with an extensive selection of sake, shochu and both Taiwanese and Japanese whiskies. 

Overseen by Hong Kong-based designers, AB Concept, the interiors feature 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. Also check out the customised hand-embroidered silk screen (inspired by Chinese and Japanese plum flowers) and the unique three-layer gilded artworks depicting a traditional Chinese banquet scene. 

Ideal For

Destination dining, taste of the Orient

Signature Dishes

Stir-fried Dover sole with cloud ear mushroom and celery; braised pork belly with crab and Mei Ume whole Peking duck served first with pancakes, leeks and cucumber and then followed by crispy duck with salt and pepper.