If you’ve spent any time eating in New York’s East Village, you probably know Mimi Cheng’s. If you haven’t, June 7 is a reasonable introduction.
The dumpling shop at 179 Second Avenue has been one of those quietly essential New York addresses since sisters Hannah and Marian Cheng opened it in 2014. Hannah left a Wall Street career to do it. The idea was simple: their mother Mimi made Taiwanese-style dumplings at home, the sisters couldn’t find anything close to them in the city, so they started making their own. Pasture-raised pork, family-raised chicken, farm vegetables, wrappers spread thin and folded by hand. Whole Foods just named the brand one of its top food trends for 2026. It has that kind of following.
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