Blue Ginger’s Ming Tsai is asked why he chose to open his restaurant in Wellesley, not Boston. For one thing, he couldn’t find space at the time (the dot.com boom years) in Boston.
The Wellesley restaurant is now 10 years old, and the Boston Globe uses that as a hook to revisit and review Ming and Polly Tsai’s place. The reviewer says that while it’s good Blue Ginger has stuck with many old favorites, some dishes could use some updating. (“There’s an argument to be made for preserving the classics, and regulars might riot if their favorites were dispensed with. But these dishes no longer surprise the way they used to.“) The review goes on to say that Blue Ginger’s entrees are more interesting than its appetizers, that some of its dishes could use more color variety and that the new lounge is a place worth visiting regularly.
Meanwhile, look for chef Ming Tsai on the Today Show, where he is reporting from China on its cuisine during the Olympics.