Monday, May 16, 2011

Setting the Scene

Since opening on July 29, 1989, Wild Ginger has set a new standard for Asian cuisine in the Northwest. We offer authentic recipes from the Pacific Rim countries lying between India and Japan: Malaysia, Singapore, Indonesia, Burma, Thailand, South China and Vietnam. Signature offerings such as Fragrant Duck, Seven Flavor Beef, Ginger Martinis and Mango Daiquiris have marked Wild Ginger’s indelible presence as a Pacific Northwest dining destination. Local and national food critics and Northwest residents have consistently rated Wild Ginger as among the very finest Northwest restaurants. The New York Times wrote: “...this is perhaps the most provocative, and fun, restaurant in Seattle.”

After years of travel and research into traditional Asian cooking, owners Rick and ann Yoder conceived the founding principles of Wild Ginger: fresh quality products, cooked to order and served professionally in a casual, warm atmosphere. It is a concept that is deceptively simple, but involves a complex balance of Asian cooking, stylish decor and professional Western service standards. Executed with panache, these principles have made Wild Ginger what the Puget Sound Business Journal has called: “a rare and wonderful bird.”

Wild Ginger has been reviewed or featured in top ten lists of national publications such as Gourmet, Bon appetit, Atlantic Monthly, People, Conde Nast Traveler, Money Magazine, Forbes RYI and The New York Times. The well respected Zagat Guide has noted Wild Ginger as Seattle’s most popular restaurant since 1997.

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