MIMI Chinese

"Any restaurant that has a four-foot-long belt noodle that comes with its own pair of scissors on the menu immediately has our attention. But don’t worry, Mimi Chinese doesn’t rely on gimmicks or stereotypes. (That being said, there is a cocktail that comes in a panda-shaped vessel… but stay with us, here.) The menu, which pulls some of the most authentic and iconic flavors and techniques from across (mostly Southern) China, has quickly become one of Toronto’s favorite scenes for authentic Chinese food: a Smacked Cucumber Salad bursting with flavor, Sichuan-style Hidden Crispy Chicken that comes under a mound of 100 peppers, and a shrimp toast on fried bread with spicy mayo that, in itself, is worth booking a table here. Everything about this beautiful boîte feels like a special occasion, and Toronto’s robust, excellent Chinese food scene is all the better for it." - Todd Plummer

"My last meal was in fact the best. The first sharp intake of breath after tasting the rice rolls at Mimi Chinese carried the electric jolt of wok hei." - ByThe Bon Appétit Staff & Contributors

"This restaurant likes having a good time and no dish better exemplifies that than this playful, flavor-packed riff on shrimp toast featuring fried white Wonder bread, a plucky block of shrimp, red vinegar and a hot mustard mayo. This is incredible. The bread is so crisp and rich — a perfect foil for the shrimp and the sweet dipping sauce." - MICHELIN Guide

"At both MIMI Chinese and Sunnys, we try to incorporate seasonal ingredients any way we can. Whether it’s a stir fried Ontario lettuce dish at MIMI or corn soft serve ice cream at Sunnys, we use what we can when we can. Seasonal offerings in Toronto are fleeting so we do our best to utilize what’s available to us." - MICHELIN Guide

"Lipstick red banquettes and servers fitted in sharp suits make for a different kind of Chinese restaurant. Unlike the homestyle comforts and flavors of its sibling Sunnys, this Yorkville looker pulls in an equally gussied-up crowd out for an upscale evening. The kitchen takes regional classics and spins them with just enough style. The shrimp toast, brilliantly made with fried bread and a hot mustard mayo, is worth a visit alone, but don't miss out on the scallop crudo with fried donut and that soulful soy broth. Spice-hounds will be all over the Hunan chili sea bass, and someone should probably order the picturesque “four-foot belt noodle.” There’s plenty to drink too, with sharp cocktails and a thorough selection of baijiu." - Michelin Inspector