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Blue Ginger Zinged!

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Blue Ginger Zinged!

Hugh DeMann | Nov 14, 2001 03:34 PM

I have to say I was very disappointed in Blue Ginger. I e-mailed Ming Tsai and detailed some very legitimate issues & got no response. (maybe he'll see this?) We paid big bucks for a very very unimpressive meal. Here goes: We had a Thai/California style noodle dish that was very confused with way too much stuff going on and it was sticky/pasty in texture. Something went quite wrong I'm sure. Didn't even finish it. The tuna appetizer, microscopically tiny and way overdone almost dried-out and served oh-so-uppity in a (chipped!!!) martini glass. Barely edible and I'm a tuna maven, so trust me. When we asked the server which wine would be better "A" or "B" she said "oh, both are good I'm sure" - not what I'd expect after seeing Ming getting very worked up on TV about selecting the right wine with his food. Of course, the wine was only so-so and we had wished the server had been properly informed. Then again, her junior year at Wellesley must have been very demanding. My wife's dish was competely forgettable but can't even recall it. I guess thats where the term 'unimpressive' comes in. I hope my experience there was unusual and not par-for-the-course. They blew it four-square on all the details. I won't go back. We felt it was very hyped and huge rip-off. Ming was not at the stove that night but I'm not sure he ever is anymore other than rare moments like a photo-op for his show. We went to China Wok on Needham St. the following weekend and had a far superior meal for about $35.00.

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