This January Mei Ume will kick off the Chinese New Year with a specially-crafted menu from Head Chef Tony Truong. To celebrate, Mei Ume has teamed up with paper florist Karen Hsu from Pom Pom Factory, who will adorn the restaurant with bespoke lanterns, gossamer peonies and chrysanthemums.
Upon arrival, diners will be greeted by a sea of traditional origami red lanterns hanging overhead and snaking their way through the restaurant, transporting them to the streets of Beijing and Shanghai.
In addition to the décor, Mei Ume will be serving a special Chinese New Year menu that begins with lo hei, a traditional Cantonese salad of raw fish including salmon and yellowtail on a bed of dressed crispy daikon radish, pickled spring onions, seaweed and ginger. This tangy dish is also called the “prosperity toss” salad as it is traditionally eaten while standing and tossed with chopsticks – the higher you toss, the better your luck in the New Year. To follow there will be yin yang soup with poached scallop and sweet crab meat, and classic Peking duck served table-side. Dishes of wok-fried tender wagyu beef with ginger and spring onions, and sticky, honey-glazed Chinese roasted pork served with jellyfish salad, a Southeast Asian delicacy, will take centre stage.
To drink, Mei Ume has teamed up with Fenjiu, a premium Chinese baijiu spirit, providing diners with a complimentary neat drink of 30-year aged Fenjiu. Director of Mixology Harry Nikolaou has created Longevity, with five-year old Zhu Ye Qing Fenjiu, pomegranate and lotus. For dessert, Tony will reveal his showstopper Chinese New Year dessert and nian gao, made with red beans and lotus seeds to symbolise the promise of a better year.
The CHINESE NEW YEAR MENUS are available from January 23 to February 6, 2020 for lunch and dinner.