Chinese cuisine

What’s on the menu at MIMI Chinese, a gorgeous new restaurant in Yorkville from the team behind Sunny’s Chinese

What’s on the menu at MIMI Chinese, a gorgeous new restaurant in Yorkville from the team behind Sunny’s Chinese

On the menu at Piccolo Piano, chef Victor Barry's new pizzeria and snack bar

On the menu at Loop Line Wine and Food, a stylish new bar and bottle shop from the owners of Stratus Vineyards

On the menu at Wood Owl, a new Danforth wine bar created by the team behind The Wren

Name: Chinese MIMI
Contact: 265 Davenport Road,, @mimichinois
District: Yorkville
Owner: David Schwartz (Sunny’s Chinese)
Cooks: Executive Chef David Schwartz and Executive Sous Chef Braden Chong (Sunny’s Chinese)
Seats: 75
Covid-19 security measures: Frequent disinfection, physically distant tables, mask policy, contact tracing
Accessibility: Fully accessible

The food

Sunny’s, a pop-up specializing in regional Chinese cuisine, was actually the pandemic proving ground for the team’s original idea: MIMI Chinese, a sit-down restaurant that opens to the public on October 21. The main difference between the two, besides the obvious restoration factor, is the styling. MIMI Chinese is a bit more grown-up, a touch more polished and even theatrical – you can order a four-foot belt noodle and watch a waiter wearing a bow tie use scissors to cut it off next to the table.

The menu, which features dishes from different regions but leans towards Cantonese-style dishes from Guangdong province, specifies the region of origin of each item. The team is serious about staying true to traditional recipes. The idea is to inspire conversation about China’s diverse culinary landscape around dishes designed to be shared. (To note: Reservations are now open but are already filling up quickly.)

The dedicated kitchen wok station features two huge, button-operated knee woks, because with the speed and intensity of wok cooking, you don’t have time to adjust the heat with your hands. Here we have an emerging stage of Supreme Fried Rice.
The salted duck egg is grated over a luxurious bowl of Supreme Fried Rice with dried, grated and deep-fried scallops for a crisp and chewy texture, lap cheong (dried Chinese sausage), egg and flowering chives. For an additional $ 10, you can add 20 grams of jewel-shaped salmon roe. $ 28.
Here is that supreme fried rice again, with the addition of salmon roe. $ 38.
Shrimp toast, coated with sesame seeds.
Shrimp toast, popular in Guangdong Province, Hong Kong, and Chinese restaurants in North America, is typically served with mustard, mayonnaise, or vinegar. MIMI Chinese combines all three, in a way: a hot mustard and mayo sauce accompanies fried white bread stuffed with shrimp, brushed with Chinese red vinegar and coated with sesame seeds. $ 18.
Preparing the char siu pork is a three-day affair here: the meat is cured, marinated and roasted twice, and finished with Ontario wildflower honey.
This same char siu, being plated
And the finished dish. It’s served with sweet caramelized soy beans that complement the rich, fatty pork. $ 36.
This main course consists of a single, four-foot-long belt noodle coated with the restaurant’s aromatic Szechuan chili oil. It is garnished with mixed mushrooms and fresh cucumber and cut at the table by a waiter. $ 24.
Here we are…
For dessert, there is crushed ice with a creamy osmanthus milk pudding, a tangerine and jasmine granita. $ 12.
Sharing is loving
The drinks

There is an impressive selection of sake, exclusive cocktails made with Chinese ingredients and a wine list, with an emphasis on white wine, designed to accompany the food. The tea ceremony, a common cocktail for two to four, is a highlight: the vibrant and refreshing blend of vodka, green tea, citrus fruits and wildflower honey is served in a large iron pot and poured over side of the table.

The Jungle Panda, one of the restaurant’s signature cocktails, is an ode to China’s national animal. This is a tropical cocktail infused with citrus and lychee made with rum, campari, elderflower and baijiu, an aromatic Chinese spirit that, fun fact, is the most consumed liquor in the world. $ 19.
MIMI Manhattan made from drizzled rye features Cantonese rice wine alongside punt e mes or Italian vermouth. It is garnished with a skewer of dried tofu and a Luxardo cherry. $ 16.
A version of the corpse reviver, the floral and lemony jasmine reviver contains gin, lemon, vermouth and jasmine tea. $ 17.

Black walls, red velvet booths, and a gorgeous lotus flower mural give the space a dramatic and opulent feel. There is plenty of seating, several places to relax at the bar and a private dining area for 10 people. Behind the hostess booth, obtained at a closing sale for the now-closed iconic Chinese restaurant Sea-Hi Famous, is an ornate antique cabinet. Closer to the back, a display case features fermentation pots and a collection of cookbooks. An ’80s soundtrack helps keep things fun, as does the bar up front, which will stay open until the early hours of the morning, long after the dining room closes.

Leave a Reply

Your email address will not be published.