My first experience of a Ming Sai restaurant and why not the flagship, Blue Ginger. Even more special, I’m dining with a friend from Italy, Taylor, who often can surprise me with her dietary restrictions.
We started with the maitaki mushroom tacos served with fresh corn tortillas, salsa verde, creamed avocado and Napa slaw. Overall the dish was a hit other than oversalted mushrooms. The tacos were served in a bento box to allow each guest to assemble their own taco and adjust seasoning. Playful mix of Mexican and Japanese elements. Next was a Ming classic, deep brick red tuna poke placed on top of a fried rice cake. The rice cake was seasoned well and crispy and a welcome change from toast points with a more generic tuna tartare. I liked the classic Ming tuna.
For our main courses, the Alaskan Butterfish marinated in sake and miso with a hint of wasabi oil and soy-lime syrup on a bed of vegetarian soba noodle was probably the hit of the night. A rich fish, I know Taylor really enjoyed the fish. Our second main course was the duck with shallot-medjool date sauce kabocha squash gnocchi and caramelized fennel and apple slaw. The duck was tender and perfectly cooked. The shallot and date sauce was an unexpected hit and solid combination of flavors that kept both of us eating more. The gnocchi were the miss on the plate. The texture of the gnocchi were way off and the flavor to me was unappealing, even though they were dotted underneath to secure them to the plate with foie gras. I thought everything tasted better with foie gras?
Overall a solid experience of fusion cuisine with a good friend and fellow foodie.
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