After not being able to find cooking like our Mom’s, we opened Mimi Cheng’s in the summer of 2014, making Taiwanese dumplings by hand everyday.
We quickly realized though that this was no easy feat. Mimi used to stay up late washing, chopping, shredding, mixing, and wrapping dozens of fresh dumplings made with organic and local ingredients. When we left for college, she would drive down to see us with coolers of dumplings and jars of her secret sauce, enough to feed us and all our friends for weeks. The tradition continued when we started corporate jobs in Manhattan; our refrigerators were always stockpiled with fresh dumplings. Each one was individually hand-wrapped. It was Mimi’s way of taking care of us even when she was not around.
Now you can see why it wasn’t so easy to find dumplings just the way Mom made.
We use pasture-raised pork, organic chicken, organic and/or local vegetables, extra virgin olive oil, and non-gmo sunflower oil. Mimi taught us to never take shortcuts. Three locations later, we are still sticklers on making food the right way.
Much love,
Hannah + Marian
Photos courtesy of Mimi Cheng’s
Authentic hospitality relies on many moving parts and impeccable behind the scenes operations. At Great Performances, we’re the invisible force behind the success of notable guest chef events including NYC Wine & Food Festival, Cookies for Kids’ Cancer, the Anne Saxelby Legacy Fund event, and at Platform by JBF at Pier 57.
PASTA WITH FRESH POMODORO SAUCE Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special
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Check out live music, film, art and more at our partner venues this month.
The Sylvia Center celebrated the Art of Cooking benefit at Hudson Mercantile.
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