Ming Tsai at Blue Ginger

Bio

Ming's love of cooking was forged in his early years. Raised in Dayton, he spent hours cooking alongside his parents at Mandarin Kitchen.

Accolades

  • Best Chef: Northeast
    James Beard Foundation
  • Best New Restaurant
    James Beard Foundation
  • Emmy Nomination: Outstanding Culinary Show
    Simply Ming
  • 50 Best Restaurants
    Boston Magazine
  • America's Top Restaurants
    Zagat Survey
  • Best New Restaurants (Blue Dragon)
    Esquire magazine

My Restaurants

Where I Eat

Behind the Scenes

Chef Ming Tsai reviews  at post.venue.name
"And the last dessert from @deesteffenchinn such a perfect ending: Apricot Sacher Torte w Apricot Glacé. Parfait!!"
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Chef Ming Tsai reviews  at post.venue.name
"Summer Truffles!!! For my Last Toast Wine Dinner..... 6 seats left.... this Sunday...."
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Chef Ming Tsai reviews  at post.venue.name
"This saved me!! Had 45 min in between @HSN shoots and had to have some hot, spicy broth to soothe throat, thank you #PhoKienGiang It worked, always does. And Gluten free!"
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From My Menu

Chef Jasper White reviews Miso-sake marinated Alaskan butterfish at Blue Ginger
$$$ | Asian
Wellesley
"This is always fantastic. The butterfish is topped with wasabi oil and a soy-lime sauce, and comes with soba noodle sushi. I always make sure to order this dish."
Chef Ken Oringer reviews Garlic-black pepper lobster w/ lemongrass fried rice at Blue Ginger
$$$ | Asian
Wellesley
"Lemongrass and kafir make this just awesome. The lobster is perfectly cooked, and along with the fried rice, this dish can't be beat."
Chef Jeremy Sewall reviews Tea-smoked salmon & beef carpaccio at Blue Ginger
$$$ | Asian
Wellesley
"This dish is a delicious and sophisticated take on the typical surf 'n' turf, something that I like to play around with on my own seafood-focused menu. It comes with an avocado and jicama salad and a fresh wasabi emulsion."