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Mei Ume offers traditional Chinese and Japanese dishes with a modern approach. Showcasing two of the greatest Asian cuisines under one roof, the restaurant presents a colourful selection of sushi, sashimi and Chinese main course dishes.

HOURS

Lunch
Monday – Friday 12:00 noon – 2:00 pm
Dinner
Monday – Saturday 6:00 pm – 9:30 pm

Menus

Set LunchÀ La Carte
Festive Set menuChinese New Year Tasting Menu

Signature Dishes

  • Roasted duck on a table.
    Whole Peking Duck

    Pancakes, Cucumber, Shredded Leek, Minced Garlic, Duck Sauce

  • Peking duck being held by chopsticks.
    Whole Peking Duck

    With Golden 30 grams of Oscietra Caviar

  • Colourful nigiri selection on palm leaf in blue-and-white bowl
    Nigiri Selection

  • Colourful sashimi and nigiri on bamboo mat atop crushed ice in white bowl
    Sashimi and Nigiri Selection

  • Lobster in two different bowls.
    Lobster Two Ways

    Lobster Tail Sashimi, Physalis, Bamboo Leaf, or Lobster Soup, Goji Berry, Egg Tofu, Coriander

  • Scallops in a hote soup in a stone bowl.
    Hot Stone Seared Canadian Scallop

    Sesame Dressing, Enoki Mushroom

  • Abalone and vegetable in a white bowl.
    Five Heads Australian Abalone

    Six Hours Slow-cooked Five Heads Australian Abalone

  • Raw seafood and vegetables with rice in a black bowl.
    Chirashi Don

    Japanese Sauce, Salmon, Tuna, Hamachi, Squid, Octopus, Avocado, Mango, Sushi Rice

Mei Ume

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The Team

A male chef in a chef's coat in a restaurant with red chairs.

Peter Ho

Chef de Cuisine
Having grown up in Singapore, Chef Peter is no stranger to the rich diversity of Asian cuisine and draws on influences from his hometown, as well as Hong Kong and mainland China, in his cooking. Chef Peter worked across restaurants in China, Indonesia, India and Europe prior to his arrival in the UK, and brings his innovative approach to elevating traditional dishes and flavours with a modern twist.
A woman in a blazer standing in a restaurant.

Annie Hu-Thornton

Restaurant General Manager
Hailing from Southern China’s Hunan Province, Annie boasts an illustrious career spanning 15 years and three continents, having first discovered her passion for Japanese cuisine while working in a Japanese fine dining restaurant in Beijing. She has since managed a number of fine dining restaurants in London, including HKK from Hakkasan, Sake No Hana and most recently, Koyn.

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