This January Mei Ume will kick off the Chinese New Year at Four Seasons Hotel London at Ten Trinity Square with a specially-crafted menu from Head Chef Tony Truong available from January 23 to February 6, 2020.

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 the spirit of generosity and giving, guests will also be able to take miniature versions of the hand-crafted paper floral bouquets home with them.

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.

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 on arrival.

For guests looking to celebrate with friends and family, the private dining room can be booked for up to 13 people with a special feasting menu inspired by the Manchu Han imperial feast.

The Chinese New Year menu will be available at Mei Ume from January 23 to February 6, 2020 for GBP 98 per person. The Private Dining Room with special set-up is available from GBP 138 per person.

Reservations can be made online or by emailing diningreservations.tri@fourseasons.com. The à la carte menu will also be available.

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