At its core, the menu celebrates the artistry of Chinese and Japanese cuisine. Claypot creations such as the wholesome Buddha’s Delight and the aromatic Seafood with Shacha Sauce bring comfort and depth, while the raw section offers delicacy and refinement with dishes like Salmon Carpaccio and perfectly balanced Beef Tartare. Those who enjoy sharing can turn to the Signature Sashimi Platter or the Signature Nigiri Platter, showcasing the freshest cuts sourced directly from Tokyo’s Toyosu Fish Market. Flavours intensify with starters like the fiery Chongqing Style Chicken, the golden, crisp Prawn Pancake, and the fragrant Sake Coriander Clams. The robata grill brings theatre to the table with tender Lamb Chops, sizzling Wagyu Beef, and a perfectly marbled Wagyu Ribeye. The duck, a highlight of the menu, is elevated with MEI’s indulgent Peking Duck topped with caviar, a dish that captures both heritage and refinement. Desserts are created with the same sense of detail and creativity. The Mei Crepes, layered with coconut cream and tender coconut, are light and indulgent, while the Pear Carpaccio with honey, spice, and apple sorbet brings freshness and elegance. The Citrus Pavlova, paired with blood orange sorbet, closes the meal with vibrancy and balance. The dining experience is extended by MEI’s signature beverage programme, inspired by the philosophies of China and Japan. Drinks are created with harmony and storytelling, designed to complement the rhythm of the menu and elevate the journey from dinner into late night. As the evening unfolds, MEI transforms—the lights soften, the music deepens, and live singers and DJs shape the energy into something more magnetic. The bar, with its front-row view of the night, becomes a stage for connection, while the kitchen continues to serve late into the evening. As a concept, MEI has always been guided by the crane, a symbol of longevity and grace. It carries a sense of renewal and elegance, inviting guests to experience dining shaped by flavour, atmosphere, and the joy of being together,” says Diana Rysbaeva, Founder & CEO of SHI Hospitality Group.