Hanami is the Japanese tradition of welcoming Spring and enjoying the transient beauty of cherry blossom season. Between the end of March and early May, Japan’s citizens celebrate hanami by hosting outdoor parties and feasting beneath lanterns hung on the blossom-laden trees.
At Mei Ume, the celebrations will be brought indoors, with Mei Ume’s pavilion-style bar adorned with an arching display of cherry blossom.
In addition to Mei Ume’s Chinese and Japanese à la carte menu, to honour this beautiful but fleeting season, Head Chef Tony Truong has created a seasonal menu with dishes including Rock shrimp tempura with spicy mayo and Pan fried wagyu beef gyoza. At the Bar, sushi chef Mun Seok Choi and his team artfully craft the Mei Ume golden dragon roll with unagi, Alaskan crab and avocado, while the bar team has created a floral cherry blossom cocktail, made with Sipsmith gin, Lychee and Yuzu juice.