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MY
30 DAY CHINESE JOURNEY!
Overcoming COVID-19
With the arrival of COVID-19 in the US not only putting a strain on our health but also presented some unique and tough challenges for small business owners. Being a chef, my heart has a soft spot for restaurants. I decided to bring light and help local restaurants, specifically Chinese ones by first eating in, then ordering from, their establishments for 30 days.
DAY 1: MEI MEI BOSTON
Pop-Up
I kicked-off my month-long effort to help support Chinese restaurants, by starting at this local favorite on the Brookline/Boston boarder. MEI MEI serves creative Chinese-American food, using locally sourced & sustainable ingredients. And, James Beard nominated Chef/Owner @ireneshiangli passionately champions young female chefs, supports and currently hosts regular pop-ups by @congeeandme Founder @ariellechernin dishes-up this traditional Chinese rice porridge, with a modern twist. I happily chose:Everything Bagel Congee -Smoked Tofu, Everything Spice, Furlkale, Lazy Egg. To that, I opted toadd, Sesame Broccoli & Spicy Bamboo Shoots. There is also a condiment bar with tasty little toppings.My lunch was delectable, filling and affordable. The rice was perfectly cooked, creamy, unctuous and full of flavor and texture
DAY 30: EATING CHINESE
MEI MEI BOSTON
Day 30: EATING CHINESE
MEI MEI BOSTON
30 DAYS EATING CHINESE•• 🏅FINISH LINE🏅it is with intention that I both began and ended with @meimeiboston This was despite otherwise repeating no other restaurant over the month.
First, I wanted to pay homage to Chef/Owner @ireneshiangli who is always a generous community supporter, champion of young female chefs, and selfless mentor. It was in recognition of that fact, that I kicked-off this campaign at Mei Mei. And, while DAY #1 was at Mei Mei, the meal was actually a pop-up of up-and-coming entrepreneur @ariellechernin and @congeeandme (On a side note, Irene used to regularly host a mentee of mine, Chef Ellie Tiglao of the sensational new Filipino restaurant @tanamofficial @bow.market in Somerville.
I returned, on this final day, to enjoy the cuisine of the three local Chinese siblings, which include Irene. Pork & Chive Dumplings started me off. The restaurant actually teaches workshops on making various kinds of dumplings. My mother and son bonded over one, and loved it.
Generally I choose Chinese-inspired dishes. Tonight I went for a Coconut Curry dish. All the ingredients are responsibly sourced. Financials are shared, as are profits. Though my Thai-inspired Coconut Curry I would not share. It is not that my mother failed to teach me to share. It is just that it was so damn good, you’d have to fight me for it. And, I’m a lover, not a fighter.AND, check out Chef Irene’s new effort to be of service, launching the Go Fund me page ‘Unsung Restaurants’ to aid small restaurant, often immigrant owned, lacking the marketing muscle of larger corporate restaurants, thus left at a particular disadvantage during this excruciating time.Day 30 Mei Mei Boston
COVID Culinary Escape
See what you can make, while virtually cooking alongside these gals, this month. Visit my friend Gina at Casa Mia
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