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PartyMenu411 
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Chef
Ming Tsai
Blue Ginger, Wellesley, MA |
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Party
Menu
The Chinese New Year and the Fourth of July are the two holidays that
celebrate Ming Tsai's Chinese-American heritage. It is his Chinese
background, which fostered his love for food. Cooking alongside his
mother enabled Ming to absorb the techniques and traditions in preparing
the cuisine of his Chinese roots. The Chinese tradition of serving whole
fish is an especially fitting dish for the New Year as it is said to
ensure abundance in the coming year. As an avid squash player, new
father, and chef-owner of Blue Ginger in Wellesley, MA, Ming exemplifies
the American mantra of "doing it all". The American tradition
of a Fourth of July party is given a Chinese twist with Ming's version
of barbecued chicken. Ming Tsai's East-West way in both food and
lifestyle presents the best of his two worlds, and enables him to
achieve balance in his everyday life.
What is
Blue Ginger?
Ming Tsai's celebrity hasn't ruined Blue Ginger, just made it a
little harder to get in. The real mark of class is superior service that
makes everyone comfortable and confident with the unfamiliar menu.
Blue Ginger
583 Washington St.
Wellesley, MA 02482
(781) 283-5790
www.ming.com
Who is
Chef Tsai?
What do
the critics say?
"My palate had overdosed by the time I sat down at Blue Ginger.
But then I ate Chef Ming Tsai's tuna carpaccio with crispy rice cake and
felt a shimmer on the tongue. I followed it with his foie-gras-stuffed
dim sum in a caramelized-onion broth and there were signs of life in my
mouth. Then I had a sake-and-miso-marinated Chilean sea bass with a kick
of wasabi oil and my mouth was alive. I realized I was eating food I'd
never tasted before. I'd certainly eaten similar dishes, and I was
familiar with all the ingredients, like kaffir lime and jasmine rice.
But never had I seen them combined with such savvy. At Blue Ginger, I
enjoyed one of those meals that reminded me how great chefs can refine
ideas the way great musicians refine a riff or interpret a sonata."
- John Mariani, Esquire Magazine, "The Best New
Restaurants of 1988," Ming Tsai of Blue Ginger: Chef of the Year
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