Mei Ume

The story

Mei Ume London: Modern Chinese and Japanese Dining near Tower Bridge

The Kitchen Philosophy

At Mei Ume in London, Chef Peter Ho guides a kitchen dedicated to bridging Chinese and Japanese traditions. He draws on his upbringing in Singapore and extensive career across Asia and Europe to reinterpret familiar flavour profiles with precise technique. This disciplined approach to Chinese and Japanese cuisine has secured the restaurant two AA rosettes for culinary excellence. Dishes arrive at the table with careful attention to texture and temperature, letting quality ingredients carry the conversation.

Signature Preparations

The menu highlights shareable plates built around fresh seafood and slow roasted meats. A whole Peking duck arrives with thin pancakes and pickled accompaniments, while an upgraded version adds thirty grams of Oscietra caviar for richer depth. Seafood selections often feature lobster served two ways, pairing chilled tail sashimi with a delicate goji berry and egg tofu soup. Six hour slow cooked abalone and hot stone seared scallops round out the dinner service with quiet confidence.

Counter Seats and Private Rooms

Guests can claim a stool at the sushi counter to watch skilled chefs roll nigiri and slice sashimi before their eyes. The adjacent lounge serves custom cocktails that complement the crisp presentation of each bowl. For larger gatherings, The Chairman’s Room offers a central table for twelve, keeping the focus squarely on communal dining. Soft lighting and polished surfaces keep the atmosphere grounded, letting the food dictate the pace of the evening.