First a food truck, then a restaurant, the Mei Mei website now announces, “This is not a restaurant.” Still, the business continues to sell prepared foods in its signature style: interpretations of Chinese cuisine made from local ingredients.
In addition to natural wine and heat-and-eat dumplings and curries, Mei Mei has, over the course of the pandemic, offered online classes and sold products made by other local small businesses. This summer, it’s also selling dumplings at outposts, including farmers markets, across the greater Boston area. Whatever comes next for the business, it’s clear it will involve good food, drinks and people.
“Our communities are not just our guests,” says Irene Li, Mei Mei’s cofounder and chef. “They’re our neighbors, our cities and our community organizations. Anything that ensures the wellbeing of our communities will pay you back eventually.”