As these rolling restaurants expand their reach and numbers throughout the Boston area, we’re Food Truck Tracking– here's a profile of one of the newest additions to the food truck scene. -The BostonZest Team!
Name: Mei Mei Street Kitchen
Do you want to be the first kid on the block to try a new food truck? We do, so we were on hand for their first lunch service! Tell us what you think when you try the food from this team.
Truck Description: Bright White Truck with Yellow and Blue Graphics
Founding Team: Mei, Andy & Irene Li. (click on a photo for a larger version)
What’s on the Menu: They call it, "...Creative Chinese-American cuisine made from locally sourced, sustainable ingredients."
Drinks: Bottled water or Crimson Berry Iced Tea
Known for/must try/signature dish: It's early days, but we're betting they will have a problem taking the Beef and Cheese Dumplings w/soy-vinegar sauce off the menu. We returned for seconds.
They say: "We pride ourselves on serving humanely raised meat and some of the most creatively delicious street food out there. Handmade braised beef dumplings with red wine and cheese, yes please! Mac & cheese with Chinese spiced pork, enough said. Steamed pork belly bun with crispy crackling, seasonal pickles, sesame chili aioli and local apple hoisin sauce? Yup, we’ll treat you right. "
Nice Touch: They'll try to have something vegetarian on the menu every day. We noticed their careful attention to the needs of those with restricted diets. The counter has liquid sweetener to mix into your iced tea. And, there's a big bottle of Sriracha for those who want a bit more heat.
Philosophy/Mission: "Grow well, eat well, be well: It’s what we want for ourselves, our family, our business, and our guests." Here's what they are doing to back up these words.
History: They tell us, "We’ve taken food we have eaten and loved as children in the past, added modern elements and experiences of the present, and also incorporated practices that fit with our vision of how to do business for a sustainable future. With Andy’s many years in fine dining management, Mei’s experience as a successful entrepreneur and MBA, Irene’s time living on a farm and working as a line chef and our combined love of good times and great eats, we have crafted a deeply personal venture that we hope you’ll enjoy as much as we do."
Regulars say: We ran into Steve Leibowitz from www.hubfoodtrucks.com who works at Northeastern and was all smiles after his first Mei Mei meal. "I think it's fantastic!" he said. "I had the Beef & Cheese Dumplings and they were great." A friend of his, who had the same thing, offered the perfect description, "It’s like prime rib in a dumpling!”
And, a customer named Lisa went up to the truck and ordered, "One of Everything!"
Did you know? "Mei Mei" is Chinese for "little sister" and the founders are Andy and his Mei Meis.
Order and Pick up routine: Step up near the back of the truck, next to the menu board, to order and pay. Pick up is on the other side of the window near the front door. They'll call your name when your food is ready.
Payment: Cash, Major Credit Cards, and LevelUp
Pinterest: Mei Mei Street Kitchen
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
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