Friday - May 16, 2008 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Paul Ke is co-owner, along with his brother-in-law, Ben Cheng, of Wild Ginger, an Asian-inspired restaurant on Waialae Avenue. Hoping to offer a menu that highlights some of their own favorite styles, the two offer a menu of Thai, Chinese, Malaysian and Vietnamese-inspired cuisine.
Occupation:Co-owner of Wild Ginger Asian Cuisine and Dai’ichi Ramen and Curry
Where were you born and raised? I was born in China and I grew up in Hawaii. I’ve been here for the past 20 years.
What started your interest in cooking?
My first job was in a restaurant, and I discovered that I really loved to cook and to reinvent the kind of dishes from my childhood.
What kind of food did you eat growing up?
A mixture of Malaysian dishes and Thai and Chinese food - the food we serve today at Wild Ginger is a reflection of the kind of food my family ate and the kind of food I cook at home.
Describe the dishes at Wild Ginger.
They’re a mixture of Southeast Asian styles. We don’t use any MSG and we make everything from scratch using fresh ingredients each day. We combine a lot of different flavors - on the menu there are dishes from China, Thailand and Malaysia - and we have a lot of vegetarian options, too.
What are some of your personal favorites?
Our spicy mango shrimp and our crisp red snapper, which is a whole fish filleted and served with sambal delight - a chili pepper condiment that we make ourselves.
Where do you like to eat when you’re not working?
How do you relax?
When I can, I go home to spend time with my two young sons before they go to sleep.
Toughest part of owning a restaurant?
Definitely making sure that everything is right - that things are done the way customers want, and keeping everyone happy.
With whom would you most like to have dinner?
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