If mom and pop restaurants are your jam, Yunxi Handmade Noodles will have you swooning as it’s an intimate establishment. Technically, Yunxi would be considered a mom restaurant as the female owner acts as the Jill of all trades: hostess, chef, server, and cleaner. She’s a sweet lady describing what was freshly prepared for the day (in my case, the noodles) as she rotates between making noodles and preparing dumplings daily.

The broth of the braised beef noodles ($14.99) was salty and strong, as one should expect from a dish that’s essentially beef braised in soy sauce. I liked that Yunxi finishes the freshly made noodles in the soup to allow it to soak in flavours and develop a brownish tint. While there wasn’t a whole lot of beef, the handful of chunks were lean and tender.

Halfway through the meal, the owner returns with a small bowl of extra noodles, asking if we’d like a complementary top-up. Why of course, and into the bowl they go for round two.

My first choice in dumplings (leek, shrimp, and pork) was sold out so we opted for the chicken and mushroom instead ($10.99 for 12). With a choice of preparation - steamed, boiled, or pan fried – I generally order them steamed as I find this leaves the dumplings the most neutral so you can appreciate the filling’s flavours and the consistency of the wrapper.

Unlike the noodles, the dumplings were made previously (at least a couple of days prior) so the wrapper was too hard and chewy. Consequently, I’d recommend asking the owner when things were prepared and if it isn’t fresh, order the dumplings boiled to give the wrapper some extra hydration.

At least the filling was juicy – use a spoon to ensure the juices aren’t lost as they squirt out – and the dumplings were filled with a decent portion of the well seasoned, finely minced chicken and mushrooms.

Yunxi Handmade Noodles is a bit of a hole-in-the-wall: the décor is sparse and the communal steel spoons housed at each table seem unhygienic. Luckily, larger ladles were given after serving the braised noodles so we didn’t need to rely on the dubious spoons. Yet, what Yunxi lacks was more than made up by the friendly owner and the wonderful noodles, a definite highlight to our meal. 

Gathering dishes from across the country, MIMI Chinese's menu showcases the different flavours and ingredients in China's Sichuan, Guangdong, Hunan, Shaanxi, and Canton provinces. Think of it as a crash course on figuring out what you like as you dig into the fiery chilies of Sichuan or the saucier multi-flavour dishes from Guangdong. The educational experience is held in a dark dining room on comfortable plush banquettes with dishes featuring traditional spices and preparations so you can expect to taste authentic interpretations.

The crossed arm dumplings in red oil ($26) may sound like a starter for grumpy old men, but is named after the way the  wonton wrappers are folded and the two tips meet. Having made many dumplings in my youth, this style is much quicker to prepare, compared to the pleated variety, and also allows more filling to be used.  

Indeed, each thumb length dumpling at MIMI was stuffed with plenty of the pork and scallion mixture, which could have used more seasonings such as Shaoxing wine, sesame oil, or soy sauce. Maybe it's due to the thicker wrappers or there not being much heat within the "red oil" condiment, but the dish was rather devoid of flavours despite the colourful look. The oil is described as roasted chicken oil, which leads me to believe they use the leftover oil from deep frying chickens to make this condiment, something that sounds great in theory. In reality, it doesn't add much additional flavour and really the oil could benefit from more chilies and something pungent like shallots. 

I can't recall that last time I had shrimp toast ($21 for four pieces; $5.50 for extras), but I must have been young as this dish has been removed from dim sum menus as customers become more health cautious. Pieces of soft white bread sandwich a mild shrimp paste and is deep fried and topped with a sesame crust. The crispy toast was bang on - the crunchy exterior and slight leak of oil is reminiscent of childhood memories. 

Since MIMI uses two pieces of bread (restaurants previously used an open-faced sandwich format), the carbs did drown out the shrimp taste. The toast could benefit from more filling or incorporating pieces of diced shrimp in order to give it a stronger seafood essence. 

The scallion and ginger sea bass ($59) uses white leek but lacks ginger making it a fairly neutral main. The soy sauce and scallion oil is poured table side instead of directly from wok to dish, which while nice for presentation purposes, means it lacks the "scalding" properties that crisps the skin a bit and causes the sauce to more deeply permeate the meat. All in all, it was a pretty plain tasting dish and is for those who really want to enjoy the fish's flavours - at least it was well cleaned and tasted fresh. 

For those who are afraid of bones, this dish is perfect as everything is pretty much removed (all I found was one really thin small piece). While the lack of bones makes it much easier to eat, it does mean the fish cools quicker, so be sure to tuck into it right after the sauce is poured.  

Presented at the table with a flourish was the four foot belt noodle ($26), stretched to showcase its length before being cut into more manageable two inch segments. While not a terrible dish, the noodle could be thinner as we found it a tad chewy and the sauce needed something else for interest. Although the noodle was covered with a fair amount of chili oil, a salty richer flavour like bean paste or a complex XO sauce would have been a great addition. 

I preferred the supreme fried rice ($28), filled with umami flavours thanks to the dried scallop, salted egg, and lap cheong sausage. These ingredients do make the rice a tad dry, which MIMI ties to combat by adding diced vegetables and scallions into the dish. Really, I think if there was just more rice to mix with all the other ingredients it would provided the needed moisture.

Their vegetable dishes are fairly plain (stir fried gai lan or cabbage), we decided to try the chilled pumpkin and snow melon ($10), which are ribbons of the squashes tossed with Shaoxing broth. For those who can't handle spice, this would help counteract the heat of other dishes. For us, we found it almost seemed out of place and dessert-like due to the sweet after taste.

Be sure to listen to their feature dishes, we ordered both and they were my favourite of the evening. 

The Cantonese chicken ($28) is your traditional fried chicken with shrimp chips. It was executed perfectly at MIMI: the skin delicate and crispy, the meat very juicy, and there wasn't an ounce of pink on the bone (something that can be found at Chinese restaurants and make some squeamish).

I loved how the kitchen took the razor clams ($26) and chopped it to pieces and mixed it with wine, garlic, vermicelli, and other herbs before steaming the crustacean. With each bite you get different flavours and textures, a lovely seafood special. 

Being Chinese, I'm probably more difficult to impress as I've had so many experiences in my lifetime that there's often a comparable or better version of a dish previously eaten. While some dishes were a little bland for my taste, how the ingredients were prepared and the dishes executed were fantastic. What is also great about MIMI is their approachability and friendly service, a quality that can sometimes be lacking at Chinese restaurants.   

I can already imagine the pundits' responses: there's nothing special about the dishes and you can find them cheaper elsewhere. There is truth to this statement, the dishes aren't "westernized" and presented in the traditional format, albeit with more attention to plating. And the menu prices are much higher than the casual family establishments and still more than the banquet style restaurants. However, applaud MIMI for keeping with traditions and to allow customers, who may be hesitant to visit a Chinese restaurant, to try dishes that are not the General Tao variety they might have otherwise. As for the prices, just be mindful about their Yorkville rent and the higher labour costs (there were a lot of servers, all of whom are fluent in English). 

MIMI likely won't be the place your mom, dad, or grandparents will be love, but it is where you bring your friends who want to expand their taste bud experience beyond the Cantonese-focused menus that are typical in Toronto. It's where they will be able to try items from a variety of regions and they won't need your help interpreting the menu or translating. All you need to do is sit back, relax, and eat. 

An equally beautiful yellow hue could be founded on the chicken potstickers ($9.95 for 6 pieces), the wrapper on these thinner so the gingery filling could shine through. We added an extra $1 to have them finished in a chili sesame sauce, which gives it a different nutty quality. 

I know what you’re thinking… who orders soup-filled dumplings or xiao long baos for delivery? These babies are made to be eat fresh from a steamer and straight into your mouth. If it’s not scaling your tongue, something’s wrong. And you’re right, it’s not the best way to enjoy these delicious morsels of pork, broth, and pastry, but when you’re craving something and Juicy Dumplings flashes across the Uber app, attitudes can be swayed.

Inevitably, once out of the steamer, the wrapper of the steamed pork mini soup dumplings ($2.99 for 6 pieces) will harden. Nevertheless, even with the delayed delivery (this Eglinton cross-town construction traffic is a bane to freshness) the dumplings held up so that I could still pick them up with chopsticks without any breakage. The filling was nicely seasoned, and the dumpling contained plenty of broth; I could only imagine how much better they’d be fresh.

The same dumpling can be ordered pan-fried ($3.99 for 6 pieces) and that extra crust on the bottom, while not pronounced, makes it a little easier to deliver arriving warmer. However, considering the dish commands a 25% premium for this very lightly done crust, I’m not sure this extra step is worth the additional $1.

I’d go with the pan-fried chicken dumplings ($3.99 for 4 pieces) instead, while it also could use more time on the grill, at least the dish is unique. These dumplings are bigger in size, just two are substantial, and the filling is much denser. Still, these weren’t as nicely seasoned, so you really need a dipping sauce to counteract the bland chicken mixture.

If you are a condiment fiend, you’ll probably find the small standard Wing Wing sauce packages that comes one per dish a little lacking, especially when condiments are typically offered free at the table in Shanghainese restaurants. Still, I can understand the need to conserve expensive packaged sauces: Juicy Dumpling’s low prices like mean margins are razor thin. All in all, while these would have been 100% better at the restaurant, I was nonetheless pleasantly surprised how they didn’t suck being delivered. 

Over February, exclusive 3-course and group specials have made its way onto Kinton Ramen’s menu, just in time to warm us up in this cold weather. The meal for two ($27.99) arrives with two ramen, an order of gyoza, and pop that can be upgraded to beer ($2 a can) – you bet we did the upgrade. I would have liked the ability to choose/upgrade the side dish as the citrusy sweet glaze slathered on the gyoza ($4.50 by itself) is not for me. In general, Kinton’s dumplings aren’t the greatest; after scraping off the sauce what’s left is bland, the filling lacking texture and flavour.

In the mood for some heat, the pork spicy garlic ramen ($12.95 for just the noodles) certainly hit the spot – right to the back of the throat as you sip the flavourful fragrant broth. The thick noodles went perfectly with it and stayed chewy despite not being consumed right away.

In hindsight, the ramen could have used some extra toppings as the base was nothing more than just the garlic, a few slices of pork, and a sprinkling of scallion. I would have like something crunchy, like bean sprouts, and a mound of sweet corn to balance out the spice. Note to self: add-ons are key.

My husband was on the right track elevating his bowl with the karaage pork original (additional $3.50 with the combo; $16.45 for just the noodles). I assumed it would be a soggy bust, but the four thick pieces of crispy pork still had a bit of crunch and was oh so juicy. Even as it sat in the broth and the batter soaked in the creamy pork soup, it still tasted good. Way to go Kinton, this karaage ramen is delicious!

Overall, we were just impressed with how well the ramen held up with delivery. After re-heating the broth (a key step for enjoying ramen at home) and placing everything into a glass bowl, it tasted like we were right there in the restaurant - sitting at a high top or the bar and tucking into the hot noodles with a buzz around us. I sense this will become a favourite of ours during the winter, something to keep us warm and cozy.