Mei Ume, which takes its name from the Chinese and Japanese terms for plum blossom, will serve a modern take on classic Asian dishes.
It follows the launch of French chef Anne-Sophie Pic’s restaurant La Dame de Pic at the newly-opened 100-room hotel January.
Head chef Tony Truong (ex-Royal China) will lead the kitchen team, with the support of sushi chef Mun Seok Choi (Sake no Hana) and dim sum chef Liang Kian Cheng (Yauatcha).
Dishes will include small plates such as crispy baby squid with salted eggs; and a whole Peking duck served with pancakes, leeks and cucumber.
A live sushi station will be the focal point of the 48-cover restaurant, where chefs will create dishes such as spicy tuna with karashi and parmesan flakes; and bbq Wagyu beef with caramelised onions.
Drinks will include a selection of sake, shochu and Taiwanese and Japanese whisky, alongside cocktails inspired by Chinese astronomy.
Mei Ume will feature the same ornate design as the rest of the hotel, with a silk screen suspended between two pillars at its entrance, a 10-seat bar and lounge and a 14-cover private dining room.