February 27, 2026 |
As we stepped into the Lunar New Year, the Year of the Fire Horse – a signifier of speed, freedom and, of course, fiery energy – it felt only fitting to mark the occasion with a celebratory dinner. On the corner of Curzon Street at Mimi Mei Fair, which was opened by Samyukta Nair in 2021, we dined on the unforgettable limited-edition Chinese New Year sharing menu designed to bring people together. Available until March 7, featuring delicious dishes like Rock Oysters, Smoked Chilean Seabass and more, it’s not one to miss.
The Georgian townhouse stood tall along the streets of Mayfair, just off Berkeley Square and, despite the weather’s refusal to cooperate – still withholding the brightness we hoped for in the year ahead –, the restaurant offered a climate entirely its own. Golden light spilled from its windows onto the pavement, an open invitation to step inside. It had been relentlessly damp, with rain making an appearance nearly every day of the year so far, yet the electric blue canopies sheltering the entrance felt almost cinematic. As we stepped from the taxi beneath their cover, the contrast was immediate: grey pavements glistening behind us and ahead, the promise of somewhere far warmer and inviting.
My sister, herself born in the Year of the Metal Horse, joined me for the celebration – a symmetry that felt especially fitting as we welcomed in the Year of the Fire Horse. We swanned through the glass door, engraved in gold with ‘Mimi Mei Fair’, and were met with warm smiles as were greeted inside.
Upstairs we went along a narrow hallway painted olive green, its walls adorned with what appeared to be hand-painted blossom branches that led us to the first floor. We were shown to our table in a dusty blue and strawberry red room that felt intimate and cosy. Panelling framed whimsical botanical murals that trailed upwards, drawing the eye to intricately carved latticework and delicate floral ceiling mouldings that crowned the space with a sense of grandeur. The atmosphere felt distinctly French in spirit, as though we had been transported into a Parisian apartment – lofty ceilings, soft toned walls and an undeniable romance. Above us, a dramatic deep red chandelier presided, its branch-like arms stretching outward, each tipped with rose hued shades casting a flattering blush glow across the room.
The glossy walnut table was laid with fine white plates trimmed in silver and paired with polished cutlery. Our waitress gently removed the wooden chopsticks from their paper sleeves and placed them neatly atop our plates – a small but thoughtful gesture that heightened the sense of occasion.
The cocktail menu, presented as a red leather handbook, drew inspiration from the tale of the Jade Rabbit of the moon, a Chinese folktale. It referenced the Elixir of Life, blending potions designed to awaken curiosity and immerse the senses, just as our waiter described with quiet intrigue.
We first chose a Basil Blossom Margarita: Patrón tequila shaken with fresh lemon, basil and Lillet Blanc, served in a petite coupe with a striking red salt rim contrasting the lime green hue within. Basil led on the palate, followed by bright citrus and smooth tequila – fresh, balanced and deceptively easy to drink. Then came the Lychee Royal, served in an elegant Art Deco etched gimlet that mirrored the refinement of the drink itself. Fizzy and fragrant, St-Germain elderflower liqueur mingled with sweet lychee and Billecart Rosé Champagne to create a light floral finish. A lychee was perched on the rim, crowned with an edible purple pansy – indulgent with every sip.
Later, a bamboo basket – the ‘Basket of Wealth’ – was set gently at the centre of the table and as the lid was lifted, a soft puff of steam escaped, carrying with it a fragrant aroma. Inside sat a colourful array of dim sum filled with chicken, prawn and truffle.
The prawn dumpling, wrapped in a rosy almost translucent casing, was generously filled and topped with a glisten of caviar. The truffle dumpling appeared as a delicate green parcel, secured with a fine chive ribbon and finished with a crisp garnish. Finally, the chicken dumpling stood out in vibrant red, folded into an ‘X’ shape and adorned with a fleck of gold leaf. Served alongside were chilli sauce and chilli oil – fiery for my palate, yet beautiful in the way they cut through the soft dough and rich fillings, leaving a pleasant lingering heat.
As we continued to indulge, the waiters remained attentive and assured, guiding us towards a bottle of 2016 Tahbilk Marsanne from Australia. Fruity with notes of citrus, we were told Marsanne paired perfectly with seafood – its freshness complementing delicate flavours without overpowering them. The recommendation proved exactly right.
Next arrived a generous plate of crispy deep-fried okra scattered with shards of enoki mushroom crumble and finely chopped red chilli. Alongside it, freshly shucked rock oysters were presented on a bed of puffed rice. Each oyster was topped with sliced spring onion, vibrant red chilli, a spoonful of Sichuan sauce and a glossy dollop of ocean roe. Tangy with a faint sweetness, the sauce cut through the briny salinity of the oyster – bold, fresh and perfectly balanced in a single mouthful.
The signature course followed: 100g of wok-baked lobster sprawled elegantly across fine white china. Expertly chopped from claw to tail, the tender meat was easy to retrieve while retaining its dramatic presentation. Cooked in a superior broth infused with ginger and fish stock, it rested on baby pak choi, whose mild sweetness offered gentle contrast. A glossy sheen coated the lobster, lending buttery richness without heaviness – each bite left us wanting more.
Generous pieces of smoked Chilean sea bass came next. The fish flaked at the mere touch of a fork and was served with a rich black bean sauce that deepened its natural sweetness, while a subtle miso undertone lingered on the palate.
Then came the ‘Fortune’ Crispy Norfolk Pork with pineapple – a must-order on any Chinese menu. Slivers of pork were lightly battered and fried to a perfect crisp before being coated in a ruby red sticky sauce. Each piece yielded after its initial crunch, the sweetness pairing beautifully with simple boiled rice. It was a classic dish executed with expertise.
Our final savoury offering was a trio of braised and truffled mushrooms – shimeji, shiitake and eryngii – served atop wilted spinach that absorbed their earthy juices. Alongside came stir fried green beans and a generous plate of Hakka noodles piled high. Together, the dishes formed a feast of textures and aromas – we were undeniably full, yet every bite remained irresistible.
To finish – though we hardly needed another mouthful – came one final delight. The Baijiu Baba arrived as a light airy sponge delicately soaked in fragrant rum liqueur, each bite soft and moist. It was dressed with slices of kumquat, their gentle citrus sharpness cutting through the sweetness and lifting the dessert beautifully. It was a refined and fitting finale – the perfect closing note to an already generous feast.
Photography courtesy of Mimi Mei Fair.
