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Blue Ginger, Ming Tsai's ever-popular Wellesley restaurant, recently turned 10. The restaurant just underwent a renovation and expansion, and it now has three large private rooms, a lounge, and a bar. Although the space looks different, eating in the dining room at Blue Ginger today tastes a lot like eating there 10 years ago. Many of the original dishes are still here, though the classic sake-miso Chilean bass has morphed into eco-friendlier Alaskan butterfish. What really feels new at Blue Ginger is the lounge menu. The dishes are smaller, lighter, brighter in flavor. It's as if instead of opening a second, more casual restaurant, Tsai simply incorporated it into the original. The dining room dishes are Blue Ginger's bread and butterfish, but it was time for some fresh material. There's something to be said for classic. There's also something to be said for change. (Boston Globe, Sept. 10, 2008)
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Six years ago, Ming Tsai and his family were turned away from a Massachusetts restaurant. The eating establishment refused to serve Tsai, head chef and owner of Blue Ginger in Wellesley, not because of the color of his skin, but because his three year-old son had food allergies. (Full review)