179 Second Ave (between 11th and 12th streets)
New York, NY
When Mimi Cheng’s first opened in 2014, I was skeptical. But now I feel bad for judging Mimi before even trying them out. I was skeptical because it seemed like an upscale dumpling restaurant pandering to people who are willing to pay too much for, what I assumed to be, meh dumplings. There was too much branding. Too much buzz. For some reason, I thought a polished restaurant couldn’t be a great dumpling restaurant. It’s like having an expensive chicken and rice.
But now thinking about it, why can’t we have an expensive chicken and rice? Why is it that Korean food is in general more expensive than Chinese food? Or that French food is almost always pretty upscale? It can’t just be that ingredients may be more expensive. I should be promoting the elevation of Chinese food!
I had the boiled Reinvented Classic (six piece for $8), which had a filling of pasture-raised pork, baby bok choy, and cabbage. The classic is usually pork with cabbage. The addition of the baby bok choy was great. More color and an extra bit of crunch. You can taste that the meat is so much higher quality than the usual chinatown dumpling. It was tender yet not full of fat, and did not contain any cartilage bits that you sometimes get with chinatown dumplings… really tasty and light. How dumplings should be! Continue reading