Try meals by Chef
Mike Ding
About
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
Kitchens
Meals by Mike Ding are prepared fresh in small batches in local kitchens across the country.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Mike Ding’s meal reviews
Indulge in the thoughts and stories surrounding meals by Mike Ding
4.3
Based on 3072 reviews
Grilled Yuzu-Honey Pork
sauce was great
Paul Loverro · 11/09/25
Katsu Curry Udon with Swai Fish
The fish was well cooked but I didn't like the sauce
Hannah M. · 11/07/25
Katsu Curry Udon with Swai Fish
Tasted sandy. Fish was wet and slimy.
Christine Duncan · 11/07/25
Char Siu BBQ Pork Rice Bowl
most of the pork was so fatty to be inedible.
Victoria Raabe · 11/07/25
Chilled Soba Noodles & Poached Shrimp
20/10
Hector Miguel Torres · 11/07/25
Grilled Yuzu-Honey Pork
The meal was good. I had to discard some of the lettuce as it was brown. I still had 2 days left on my use by date.
David Krebbs · 11/06/25
Chilled Soba Noodles & Poached Shrimp
Delicious!
David Von Cannon · 11/06/25
Katsu Curry Udon with Swai Fish
This is a filling dish! But instructions want you to separate out shredded cabbage that is in between the fish and the noodles, and already has sauce on it? Nope. Heated up just fine anyways.
Eleazar Morris · 11/06/25