Mimi Chinese

Mapo Tofu

Silken tofu in a properly numbing mala sauce — closer to the Sichuan original than most Toronto kitchens dare to go, with real tingle and heat

House Noodles

Hand-pulled noodles in a complex sauce — the uneven, chewy pull that factory noodles never replicate, dressed with enough chili and sesame to carry the dish alone

Cold Starters

Rotating seasonal cold preparations — typically a smashed cucumber or marinated vegetable that cleans the palate before the heavier courses arrive

Whole Fish

Steamed or wok-fried whole fish with aromatics — a centerpiece preparation that tests the kitchen's timing and restraint in equal measure

Roast Duck

Rendered duck with lacquered skin and accompanying condiments for tableside assembly — the kind of execution that justifies the price point