A tasty introduction to Wild Ginger
Friday - October 17, 2008
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Jo McGarry is on vacation; This story is written by Don Chapman.
Once again I’m grateful to Jo McGarry for taking a vacation and allowing me to fill in. Because if she were working, I might never have been introduced to Wild Ginger, one of the finest and most unique Chinese restaurants at which I’ve ever had the pleasure of dining.
Located at Waialae and 9th avenues, Wild Ginger opened in November of last year and has gained a popular following. I can see why.
The menu, as co-owner Ben Cheng explained, is half Cantonese and a quarter Thai and Malaysian.
“Some dishes are straight Cantonese,” he says. “Our chef, Chef Lee, is Cantonese and he is excellent. He focuses on the Chinese side. But we also do some creative fusion dishes that are unique to Wild Ginger.”
He emphasizes that no MSG is used and that every dish is prepared to order.
“And the chef makes all of his own sauces, so everything is fresh,” adds Cheng, a McKinley High grad. “He even makes his own soy sauce, does his own Peking chicken and bakes the buns.”
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Some of the sauces get your mouth watering just reading them on the menu: Spicy mango sauce (a delicate balance of tropical fruit in a spicy sauce), Ginger glaze sauce (Japanese sushi ginger and soy sauce) and Zechuan pepper-corn sauce (ground pepper spicy sauce), to name a few.
Even before the food arrived, I was liking Wild Ginger’s tasteful décor. A small fountain, colorful paintings of nature scenes adorning walls, pleasant lighting and beautiful wood chairs were a tipoff that this is not your usual chop suey house. Cheng says the location had previously been a Chinese restaurant,“and they had seating for 100 people. We opened up the room and there is now seating for 70, so it’s a more open and relaxed atmosphere.”
Then the food began arriving with beautiful, artistic presentation worthy of a fine dining restaurant. No, this is not your typical Chinese restaurant.
We started with one of those fusion dishes, Pork Lettuce Wrap appetizer ($7.95), ground spicy pork with chopped vegetables and lettuce for a wrap, and sweet Thai chili sauce. This one is Chinese-Thai and quite savory.
Then came XO Steamed Sea Bass ($14.95), served with asparagus and baby bok choy, topped with a housemade XO sauce: ground scallops, shrimp, onion and pepper. The fish was tender, as good as sea bass gets.
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We also tried Thai Basil Beef ($13.95), served with mushrooms, onion and lots of Thai basil. “If you like basil,” says Cheng,‘You’ll love this dish.” I do, and did.
Perhaps the most dramatic presentation was the Crispy Red Snapper ($16.95), a lightly fried filet served with Malay sweet-sour sauce over a bed of greens and Thai gravy. This memorable dish dish goes into my personal food hall of fame.
Other Wild Ginger favorites include Walnut Shrimp ($14.95) with a twist - prepared tempura style and served with a creamy lime sauce; Peking Duck ($17 for half, $32 for whole), and Calamari Salad ($9.95), crispy calamari served with mixed greens and a lime miso dressing.
Cheng emphasizes that for vegetarians, “We can leave out the oyster sauce or eggs - we can make it vegan.”
Last week Wild Ginger began adding “exotic daily specials.” These include Garlic Golden Tiger Shrimp, Pot Roast Lamb and Pot Roast Pigskin with Duck.
A great way to enjoy Wild Ginger is with a coupon you’ll find in MidWeek, offering 50 percent off a second entree.
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Wild Ginger is open for lunch from 10:30 a.m. to 3 p.m. The lunch menu includes Chinese lunch plate specials for $7.95 that include choice of soup or salad.
Dinner is served from 3 to 9:30 p.m.
Planning a party or have a special occasion? In the back is a party room that can comfortably seat 15 people.
And there’s free parking behind the restaurant off 9th Avenue.
Leaving the restaurant with a happy stomach and contented smile, I thanked Jo, knowing I’d just found a new favorite restaurant.
Wild Ginger 3441 Waialae Ave. 738-1168
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