AAPI Flavor Builders: Hannah & Marian Cheng
This May, we're celebrating AAPI Heritage Month with a deep dive into the delicious, deeply personal ways culinary creatives in the AAPI community incorporate their heritage into their cooking.
Meet Hannah and Marian Cheng, the co-founders of Mimi Cheng's. Their dumpling shop and line of frozen dumplings (find them at a grocery store near you!) are inspired by the delicious dumplings made by their mom, Mimi. They share with us the secret flavor combination they rely on, who they admire in the AAPI food and beverage community and how Mimi's cooking shaped their approach to the kitchen today.
Q:
How did your upbringing shape your palate?
A:
It built the foundation for everything. Our mom Mimi cooked dinner for our family every single night, always with a vibrant spread of vegetables, always multiple dishes on the table. There was always balance, abundance, and curiosity. We grew up understanding food as both comfort and connection, and that still shapes how we cook and eat today.
Q:
What’s an unsung flavor combination you rely on?
A:
Soy sauce and butter.
Q:
If someone looked inside your fridge right now, what would tell them exactly who you are?
A:
An alarming amount of condiments, sauces, and provisions from the farmer’s market.
Q:
Your most reached-for trio: one spice, one condiment, one herb—no overthinking.
A:
Sea salt, Mimi’s Secret Sauce, cilantro.
Q:
It’s a busy Tuesday at 6PM: what are you making, and what’s the shortcut you’re not apologizing for?
A:
People always ask if we still eat dumplings. The answer is yes... we still do. Straight from the freezer, we boil Mimi Cheng’s chicken dumplings with Mimi’s Secret Sauce, chili oil, scallions, and cilantro.
Q:
What’s something about AAPI food culture that you think is still underrepresented or oversimplified?
A:
People tend to group AAPI food culture together as one thing, when in reality it’s incredibly nuanced, layered, and hyper-regional. Even within one country, flavors, techniques, and traditions can completely change from city to city or family to family.
Q:
What do you love about being part of the AAPI community—right now, specifically?
A:
There’s a growing sense of confidence in telling our stories on our own terms. It feels less about fitting into a mold and more about embracing complexity, individuality, and cultural pride across food, design, fashion, and art.
Q:
Who’s an AAPI culinary creative you’re excited about and what are they doing differently?
A:
Chef Jon Yao from Kato Restaurant in Los Angeles. He approaches food with so much intention, depth and technique while pushing Taiwanese cuisine forward in the most delicious, unique and modern way. Kato also has the largest wine list in Los Angeles, which we love because wine isn’t always synonymous with Taiwanese cuisine, yet they’ve made it such an integral part of the experience.
