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“…Wild Ginger is not only tourist-popular. It is belovedaE”in some cases fanaticallyaE”by

Published 8:00 am Friday, November 9, 2012

NamaE™s Prawns, marinated and grilled, served with a Cambodian dipping sauce, rice cake, and pickled cucumbers.
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NamaE™s Prawns, marinated and grilled, served with a Cambodian dipping sauce, rice cake, and pickled cucumbers.
NamaE™s Prawns, marinated and grilled, served with a Cambodian dipping sauce, rice cake, and pickled cucumbers.
Hanoi TunaSashimi grade Ahi tuna is marinated with shallots, garlic, and turmeric. Seared rare and served with almonds, dill and scallion oil.
Wild Ginger Fragrant Duck This dish is a house specialty. A succulent fresh duck, with fragrant skin spiced with cinnamon and star anise. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. This dish works best by taking the Pac-man like buns, and making a duck sandwich - topping it off with Wild Ginger's heavenly plum sauce.
Princess Prawns Large prawns lightly battered and wok fried in a sweet and sour sauce with peanuts and chili.
Flank steak, fragrant, with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic and ginger is quickly wok-fried resulting in a complex intense flavor.
Panang Beef CurrySlices of marinated flank steak, served in a Thai curry of cardamom, coconut milk, Thai basil and fresh, pounded peanuts.
Executive Chef, Jacky Lo with the Singapore style Dungeness crab.
"...Wild Ginger is not only tourist-popular. It is belovedaE"in some cases fanaticallyaE"by
The bar, with a large cocktail list, and a great wine selection.
Looking down on the minions.

“…Wild Ginger is not only tourist-popular. It is belovedaE”in some cases fanaticallyaE”by Seattleites who drop by on a Tuesday for satay, a couple of sake bombs, and maybe some duck. Twenty years out, it tops ’em all, outstripping Canlis and everything Tom Douglas has ever done. And even though it has grown, expanded, and changed locations, Wild Ginger hit it big the day it opened with what at the time was a fairly unique take on Asian cuisine, and has simply never wavered.”Read Jason Sheehan’s full review of Wild Ginger.Photos by Joshua Huston.Published on March 3, 2011

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