Revisiting Irene Li: Mei Mei HQ, Boston

PROFILE SEVEN IN THIS SERIES: REVISITING BOSTON CHEFS AND THE COVID-19 PANDEMIC

What has been the major change since we last connected during our summer interview?

We’ve decided to take Mei Mei in a new direction, focusing on a packaged dumpling product. This is a big change for us but one we feel is smart given the state of the restaurant industry right now. It’s bittersweet, but we still love meeting guests at farmer’s markets and interacting with our community online through social media and classes—so it feels like the spirit of Mei Mei is alive and well.

 How is the restaurant, cooking and preparing your menus now as opposed to pre-pandemic times?

The restaurant is now organized much more like a factory, and as we continue to transition, we’ll be bringing in machinery and making more changes to the space. 

Please describe your winter menu? Any specials coming up for Valentine’s Day?

Over the winter we’ll be continuing to R&D new dumpling flavors—especially vegan options—that will be available from the restaurant (which we’re now calling Mei Mei HQ) and at farmer’s markets in Wayland, Roslindale, Natick and Somerville.

What do you see happening in the coming months?

Unfortunately, I’m expecting many more restaurants to hibernate and/or close. I’m hopeful that more aid will arrive soon for workers and businesses, but the landscape of our restaurant industry will be changed forever. I hope independent and immigrant owned restaurants will flourish. 

This interview appeared as an online exclusive in January 2021.