After being open for business and booming for several months, MiMi recently celebrated their official grand opening with an evening of canapes and cooking demonstrations to “Thai it altogether”.

Guests were treated to a variety of roaming finger foods and hot canapes, many of which were miniature versions of their signature menu items. Drawing on authentic Thai flavours with a contemporary twist, the broad variety of canapes on offer provided guests with a tantalising taste test of the exotic menu MiMi has to offer.

MiMi’s head chef Noki was in her element as she conducted a live cooking demonstration, talking audiences through the process of making “Miang”, flame-torched scallops on delicate green betel leaves.

Local South Australian winery Paracombe Wines were also serving up their signature reds, whites and sparklings, which went down a treat alongside the spice-infused canapes and unique Thai flavours. A lucky-draw business card raffle was also drawn on the night, with three lucky guests winning MiMi gift vouchers and a bottle of wine.

An extensive offering of canapes had something to satisfy everyone’s tastebuds, with dairy and gluten free alternatives also available upon request. Whether you’re into seafood, red meat, chicken or vegetarian options, MiMi caters and accommodates for a broad variety of dietary and lifestyle needs.

Fresh Coffin Bay Oysters with Spicy Lime Nahmjim

“Nahm Prik Ong”, Spicy Pork and Tomato Relish on Compressed Cucumber

MiMi tangy and spicy chicken fingers

“Ma Hor” Chicken and Prawn Caramel on Pineapples

Amongst the other warm canapes that were served included “Crying Tiger” Bites (seared steak with rice, chilli and tamarind sauce), fried oyster with chilli aioli, vegetable spring rolls with sweet chilli sauce, classic massaman beef pies and grilled chicken satay with peanut sauce.

For those with a sweet tooth, there were plenty of delicious dessert morsels on offer. Served in Asian “duck” spoons were miniature Thai Pumpkin Creme Brulees, which were coated in a crispy golden coating and went down a treat on a cold winter’s evening. As a rendition of their “The Rose Garden” dessert, Redlove Apple Tarts that fit in the palm of your hand were almost too beautiful to eat.

Who needs a cake when you have a pyramid of Croquembouche,  which are pandan and Thai tea custards much like profiteroles. Decorated with mini MiMi flags and topped with golden honey syrup, each morsel was filled with either chocolate, vanilla or green matcha tea flavoured custard inside.

A massive thank-you goes to Steven and the lovely team at MiMi for inviting us to celebrate such a momentous occasion!