Blue Ginger did a renovation last year and added a lounge area that is a noodle bar during lunch and serves Asian tapas-style plates in the evening. The lounge does not take reservations, so we waited 40 minutes for a table on Friday night. We ordered a selection of “Ming’s Bings” which uses the dough from a traditional roast pork bao. It is rolled thin, filled and then pan fried until the exterior is crispy. We tried the: Blue “Cheeseburger” and Bacon, Red Roast Duck and Traditional Ginger Scallion Pork. All were delicious; my favorite was the ginger pork, but R liked the cheeseburger (big surprise) the most. We also had an assortment of small plates:
Fresh Crab Rangoons with Cranberry Chutney – I don’t feel this is much of an improvement over the Chinese-American version. In fact, R said, “I know it’s wrong, but I kinda miss the cream cheese.” The cranberry did not pair well with the crab.
Shrimp Shumai with Citrus Truffle Vinaigrette – So tender and delicious, this was my favorite plate of the night. I could eat a dozen of the shumai and be happy.
Sweet Potato-Taro Fries with Chili Aioli – They were crispy, not oily and the aioli had a nice kick.
Crispy Confit Orange Chicken Wings with Napa Slaw – This was the disappointment of the night. It was three upscale chicken McNuggets in orange sauce. I can’t believe I’m about to say this, but I prefer the wings at JH. Come on, Ming, you can do better.
I’m happy to report Ming was there, as usual. He spent most of the time schmoozing from table to table, but occasionally wandered over to the pass to glance at things. Good for him. I approve of a celebrity chef that actually spends time in his restaurant.
I’ll definitely be back; there was a short rib pho that looked great and I’m dying to try the noodle bar.