Monday, October 22, 2012

Tablas Creek & Chateau de Beaucastel Winemaker Dinner

Join us for the Tablas Creek and Chateau de Beaucastel winemaker dinner on November 8, at 6:30pm, at Wild Ginger in Seattle.

New releases from both iconic wineries, plus older vintages showcasing the diverse complexity of the aging process, will be featured at this incredible vintner dinner. Mark Perrin, of Chateau de Beaucastel, will lead guests through a comparative exploration of these influential wineries. The culinary adventure will continue to evolve with the tastes of Wild Ginger paired with each glass of wine explored.

Tickets to the event are $125 per person (not including tax and gratuity) and to make your reservation call Wild Ginger, in Seattle, at 206.623.4450. 

One lucky guest will win a pair of tickets to Act Theatre's current production of Ramayana on November 11th. What a weekend line-up, indeed!

Monday, October 8, 2012

Seattle Restaurant Week Photo Contest

The biannual bringing together of foodies, chefs and casual diners has arrived! Wild Ginger (Seattle and Bellevue) is joining 150 area restaurants for the fall run on October 14-25 (excluding Friday, Saturday and Sunday brunch).

We're asking YOU, our guests, to share your culinary experiences with us by entering our Fall photo contest. Send us a photo of your dining adventure at Wild Ginger to become eligible to win a $75 gift card to use at either Wild Ginger location! Photos will be judged on creativity, originality and artistic approach. Winner will be announced on Monday, October 29. Send photo entries to   

Our Fall 2012 Seattle Restaurant Week menu :::   

Lunch | 3 courses | $15
Monday - Thursday 11:30am - 3:00pm

Dinner | 3 courses | $28
Monday - Thursday 4pm -10pm (Bellevue)
Monday - Thursday 5:00 - 11pm (Seattle) 
Sunday 4 -9pm (Seattle, Bellevue)
*price per person, does not include drinks, tax, or tip

Appetizers :::
Balinese Beef Satay ~ grilled and served with a spicy coconut sauce
Otak Otak ~ A classic Malay dish featuring local salmon marinated in a light coconut curry and presented in an aromatic grilled banana leaf parcel.
House made pickles ~ beet, diakon and green bean

Entrees :::
Pineapple Prawns ~ wok-fried in a spicy coconut sauce with fresh pineapple
Siam Chicken ~ Eggplant, Thai basil, chili, fried garlic
Northern Style Pork ~ Kurobuta pork, house made pickled garlic, cinnamon and cardamom

Desserts :::
Coconut Cake ~ Pandan infused coconut layer cake with coconut and white chocolate (dinner only)
Calamansi Tart ~ Citrusy calamansi custard, whipped cream and salted caramel sauce (dinner only)
Ice Cream or Sorbet ~ mango, coconut, ginger or vanilla with blackberry swirl (avaiable for lunch and dinner)  

Reservations are always encouraged. Seattle 206.623.4450 Bellevue call 425.495.8889

Tuesday, September 25, 2012

Wild Ginger at An Incredible Feast

We're celebrating the season of harvest with An Incredible Feast on October 7, from 6 to 9pm at Swansons Nursery

Feast on a cornucopia of incredible dishes showcasing the relationship between farm and restaurant, in a collaboration event pairing Seattle top chefs with local Washington farmers.

To create our speciality dish, Wild Ginger has been paired with Tiny's Organic and given a generous donation of plums, plouts and nectarines from their farm in Wenatchee, Wash.

See what our Executive Chef, Jacky Lo, has created at An Incredible Feast on October 7!

All proceeds from this event directly support the Good Farmer Fund and the Neighborhood Farmers Market Alliance's low income access programs, free community events, food education, and advocacy of local family farms. Learn more here>>  

The event also features country-fair-style games with fabulous prizes, and a silent auction with opportunities to experience local farms and gourmet food. Live music will be provided by the toe-tapping combo Tinker's Darm.

Purchase tickets to An Incredible Feast here>> Can't make the feast, but want to donate? Donate here>>

Cakebread Cellars Vintner Dinner

Let us show you Cabernet doesn't always have to go with steak... Join us as we demonstrate the diversity of Napa wines paired with our Southeast Asian cuisine.

We're honored to showcase a delightful vintner dinner with host Dennis Cakebread and the innovative wines of Cakebread Cellars on October 4, at 6:30, at Wild Ginger in Bellevue.

Prices: $150 inclusive of tax and gratuity

To make a reservation, call 425.495.8889

Menu coming soon! Learn more about Cakebread Cellars here >>>

Monday, September 17, 2012

We have a winner!

Autumn is right around the corner, which brings us to the end of the beloved Summer of Riesling. We ended the season with the battle royale of Rieslings, pitting Matt Berson, from Love and Squalor (Oregon), vs. Brennon Leighton, from Efeste (Washington), last Friday evening. And the winner is......


Despite the home court advantage, the jovial Matt Berson put up a good fight, and things did get a little rambunctious on the palate! 

The first course :::
2007 Chehalem Riesling Dry, Reserve (Oregon)
2011 Tempus Cellars Riesling Evergreen Vineyard (Washington)
Ho Fun Rolls
Scallop Satay

The second course :::
2009 Lemelson Riesling, Dry (Oregon)
2011 Owen Roe Riesling DuBrul Vineyard (Washington)
Satay Bebek
Vietnamese Papaya Salad with Prawns

The third course :::
2011 Love & Squalor Riesling (Oregon)
2011 Efeste Riesling Evergreen Vineyard (Washington)
Seabass (certified sustainable) with green mango
Wild Ginger Fragrant Duck
Sichuan Green Beans

The fourth Course :::
2011 Brooks Riesling Late Harvest, Tethys
2009 Chateau Ste. Michelle & Dr. Loosen Riesling Eroica
Season fruit shortcake infused with sichuan peppercorn and lemongrass syrup

To celebrate, for the duration of one month, the 2011 Efeste Evergreen Vineyard Riesling will be featured on the glass pour list at Wild Ginger, as well as Wild Ginger at the Bravern, and The Triple Door.


Thursday, August 30, 2012

We have t-shirts...

Check it out! Inspired by the symbol of abundance, our new graphic t-shirts can be purchased at either, Seattle or Bellevue, Wild Ginger location for only $19.89- the year we first opened our doors. Available in sizes S-XXL.

Monday, August 27, 2012

For our gluten-free foodies...

Finding a satisfying meal, and remaining gluten-free, is not a simple task while dining out. We have more than a handful of gluten-free menu items and have put together a complete list, for your convenience, here:


Siam Lettuce Cup ~ Morsels of grilled fish with roasted peanuts, Thai basil, lime juice, chili and tamarind on butter lettuce

Soups & Salads...

Laksa ~ a spicy seafood bouillabaisse from Malaysia, fresh fish, sea scallops and local mussels with cucumbers, bean sprouts and rice noodles in a coconut broth

Green Papaya Salad ~ shredded green papaya and carrots, aromatic Southeast Asian herbs, fried shallot and peanuts, in a fresh lemon dressing

Squash & Sweet Potato ~ Vietnamese vegetarian stew of sweet potato and kabocha squash with bean curds, tapioca shreds and bean thread noodles

Chicken Chieu ~ thinly sliced cabbage, shredded chicken, red onion, carrots, peanuts and aromatic herbs tossed with a slightly spicy Vietnamese dressing

An Indonesian word meaning skewered and grilled. Our satays are grilled to order and served with a rice cake and pickled cucumbers.

Lemongrass tofu ~ locally made tofu with hints of chili served with a roasted shallot dipping sauce

Nam's Prawns ~ grilled and served with our chef's exceptional Cambodian dipping sauce

Bangkok Boar ~ Kurobuta pork grilled and served with golden raisin plum sauce

Thai Chicken ~ minced with green curry paste, fresh coconut, lime leaf and fried shallot. Served with green
curry sauce for dipping

Market Vegetable ~ Daily selections of grilled fresh vegetables basted with orange teriyaki sauce

Main dishes...

Panang Beef Curry ~ Slices of flank steak in coconut milk spiced with cardamom, coriander, galangal, Thai basil and peanuts

Green Curry Chicken ~ A classic Thai curry chicken with green chili and galangal. Finished with a touch of coconut milk

Hanoi Tuna ~ Fresh sashimi grade ahi tuna marinated in tumeric and seared rare with shallots and garlic served with almonds, dill and scallion oil

Rama Setu ~ named from the ancient land bridge that connects India to Sri Lanka, this red curry dish features eggplant, lemongrass tofu, sweet potato, daikon, red onion, and curry leaf.

Seabass (certified sustainable) ~ Pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts

Thai Spicy Clams
Locally grown Mediterranean mussels :::
Cambodian ~ turmeric, lime leaf, galangal, lemongrass, Thai chilies and coconut milk
Rayong ~ spicy Thai coconut curry sauce with galangal and pineapple

Our complete dinner menu here>>

Friday, August 24, 2012

Oregon vs. Washington

Oregon vs. Washington ~ David vs. Goliath

But who is David, and who is Goliath? Find out at our last Summer of Riesling event of the season- Oregon Vs. Washington, featuring Brennon Leighton from Efest and Matt Berson from Love and Squalor on Friday, September 14 at 6:30 at Wild Ginger in Seattle.

Our David vs. Goliath event will pit Washington Rieslings vs. those of Oregon in a battle royale of Riesling. Following a dinner paired with wines from both areas, guests will determine the winning wine region. The victor will receive bragging rights, plus the opportunity to have their wine featured as the Riesling glass pour, for one month, at Wild Ginger Seattle, Wild Ginger Bellevue and The Triple Door. Wine from the winning region will also be featured in Wild Ginger's high-end glass pour selection for one month. The last Summer of Riesling event of the season is $75 per person. To make reservations call Wild Ginger at 206.623.4450.

Thursday, August 16, 2012

toast with us...

As a part of the 2012 Restaurant Wine List Awards, Wine Spectator has presented us with the Grand Award. We are beyond honored to be recognized for this prestigious award for the 4th year in a row, and would like to celebrate with the people that have made this possible for us- YOU! As a thank you, guests who purchase a bottle of wine off our award-winning reserve wine list will receive a flute of Boizel Brut Reserve Champagne as a toast!

*starts August 17, while supplies last.

Friday, August 10, 2012

dining under the moon

Join Wild Ginger for one of the finest foodie events in the Northwest, Sunset Supper at the Market, on August 17th from 7:30pm-11pm at Pike Place Market!

We will be one of the 70 restaurants, wineries, breweries and local distilleries participating in the fundraising event of the Summer! All proceeds from the event go to the four human service agencies located in the Pike Place Market- the Senior Center, Preschool, Food Bank and Medical Clinic. Come join us and give back to our beloved community!  

**Footage of Executive Chef, Jacky Lo, giving away Peasant Chicken Satay outside our Seattle location last week.

Stop by, say hi and have a taste of our Peasant Chicken Satay before dancing in the street to live music from 4More! on a beautiful August evening. Purchase tickets here >>

Wednesday, July 25, 2012

August Kesseler Dinner

Join us as we toast to the Summer of Riesling with wines from famed Riesling and Pinot Noir producer, from the Rheingau region of Germany, August Kesseler. This dinner will feature a top selections of wines, presented by winemaker Kenneth Barnes, paired with Wild Ginger fare. This unique Summer of Riesling celebration takes place on August 22nd at 6:30 p.m. at Wild Ginger in Seattle. Event reservations are $60 per person and are limited to the first 20 guests. To reserve your space at the event call Wild Ginger Seattle at (206) 623.4450

Monday, July 2, 2012

Riesling Through The Ages

In celebration of the Summer of Riesling, we invite you to join us for Riesling Through The Ages - 40 years of Riesling Dinner with Schloss Schönborn and Karthäuserhof, on July 19th at 6:30 pm, at Wild Ginger in Seattle.

Guests will enjoy a flight of Riesling from two remarkable, 400+ year old estate vineyards, carefully paired with a selection of our specialty dishes, highlighting the the complex flavors of Southeast Asian cuisine. We're pleased to share the culinary stage with both Schloss Schönborn and Karthäuserhof for a winemaker dinner led by Rudi Wiest's very own Christian Adams.

Tickets to the event costs $125 per person and are limited to the first 20 guests. Reservations can be made by calling Wild Ginger Seattle at (206) 623-4450.

Thursday, June 28, 2012

Dr. Loosen and Robert Weil Winemaker Dinner with Kirk Wille

In honor of Summer of Riesling, we invite you to join us in toasting to one the most celebrated varitals from one of the world's most renowned Riesling vineyard- Dr. Loosen (pronoucned loh-zen) wine estate. 

Leaving the steep slopes of Germany's Mosel Valley, Kirk Wille will host a winemaker dinner featuring older vintages of Dr. Loosen and Robert Wiel wines perfectly paired with the flavors of Southeast Asia. Dr. Loosen and Robert Weil Winemaker dinner will be held on July 6th at Wild Ginger at the Bravern in Bellevue.  

Here's the starting line-up:

Dr. L Riesling Sparkling

Flight/Course 1: Off-Dry Riesling
2008 Robert Wiel Tradition
2010 Dr. Loosen Kabinett, Blue Slate
2010 Von Schubert Kabinett, Grünhäuser Herrenberg

Flight/Course 2: Dry Riesling
2010 Von Schubert/Maximin Grünhaus Riesling Trocken
2009 Dr. Loosen Riesling Dry, Red Slate
2009 Robert Weil Kiedrich Turmberg Trocken

Flight/Course 3: Sweet Riesling
2010 Von Schubert Spätlese, Grünhäuser Abtsberg
2008 Robert Weil Spätlese, Kiedrich Gräfenberg
2002 Dr. Loosen Auslese Goldkapsel, Ürziger Würzgarten

The dinner is $99 per person and limited to 18 guests. To make reservations call Wild Ginger at The Bravern at (425)495-8889.

Win and Dine with Dine to Win

For the month of July, Wild Ginger at the Bravern will be participating in the Bellevue Local Table's Dine to Win contest. All lunch and dinner guests, who spend more than $10, can enter to win a grand prize, plus $50 gift certificates at a participating restaurant.

Grand Prizes :::

1) Hawaii trip for two ~ round-trip airline tickets and hotel accommodations for two to Honolulu.

2) Dinner for two for a year ~ $1,350 in dining gift cards to the DINE TO WIN participating restaurants.

There will be 7 weekly prize winners announced every Friday, through the month of July, with grand prize winners announced on Bellevue Local Table's website on August 9th. There is no limit to the number of times guests can enter to win, so grab your lucky pennies, toss some salt over your shoulder and make July "dine and win with Dine to Win" month.

Participating Restaurants ::: 
520 Bar & Grill
Bake's Place Bellevue
Basil's Kitchen
Black Bottle Postern
Cypress Lounge & Wine Bar
Danube Bistro
El Gaucho Bellevue
John Howie Steak
Jonah's Restaurant
KORAL Bar & Kitchen
Lot No. 3
Lunchbox Laboratory
Maggiono's Little Italy
Paddy Coyne's Irish Pub
Pagliacci Pizza
Palomino Restaurant
PEARL Bar & Dining
Pogacha Restuarant
Purple Cafe and Wine bar
Ruth's Chris Steak House
Seastar Restaurant and Raw Bar
Tap House Grill
The Melting Pot
Trophy Cupcakes
Vovito Caffe & Gelato
Wild Ginger at the Bravern

More information, and contest rules, on the Bellevue Local Table website here>>

Monday, June 25, 2012

Vinolution 2012

Last Friday's Vinolution 2012 party was fabulous! After being greeted by a few of the darling and playful Atomic Bombshells, guests grabbed an empty wine glass and made their way around the room while noshing eats and drinks from some of Washington's select wineries and restaurants..even a distillery. It can't get much better than that.  

Big raindrops didn't stop the fun on the rooftop outside.. after all, this is Seattle - the birthplace of rain. We joined a few of Seattle's finest restaurants and passed out our signature duck sliders.

The Yellow Leaf Cupcake Co. showcased a tower of bite size cupcakes that not only looked divine, but tasted equally so. The pancake cupcake, topped with maple frosting and sprinkled with bits of bacon, paired surprisingly well with a sip of The Wild Sky Cabernet Sauvignon from Zero 1 Vintners.

We can't wait for next year's event!

Monday, June 11, 2012

Soft-shell crab is back!

It's soft-shell crab season and Wild Ginger is featuring two distinctly prepared dishes  :::

Vietnamese Soft-shell Crab ~ garlic, shallot, black pepper and fish sauce
Cantonese  Soft-shell Crab ~ salt, pepper, golden fried garlic and red chilies

For those of you wishing to bring the tastes of Wild Ginger into your home, here is a soft-shell crab recipe we recommended :::

To start, live crabs are the best, but they're not very easy to find. When selecting your crab, your nose will tell you what's good. Trust your instincts. When fresh, crab smells clean and astringent mimicing the scent of sea mist. To clean, hold the crab in one hand and while using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made. Rinse and pat dry.

For the crust:
1 cup of peanut oul
1 1/2 cups of rice flour
1/4 tsp salt
1/4 tsp black pepper
2 eggs

For the sauce:
1- 1/2 Tbl thin sliced shallot
1 tsp finely chopped garlic
1 Tbl inely sliced lemongrass
1/4 cup chicken stock
1 Tbl fish sauce
1-2 tsp sugar (varying depending on prefence)
1 tsp black pepper

Heat oil in large saute pan until it reaches 325 degrees. Sift flour, salt and pepper together. Beat eggs in separate bowl. Immerse cleaned crabs in egg misture. Drain slightly then roll into flour mixture. Pan-fry until golden bwon (use caution as oil may splatter). Drain on paper towel. Remove all oil from the pan except one tablespoon. Fry shallots in this oil on medium high heat until golden, then add garlic and lemongrass, stirring constantly until fragrant, about one minute. Add chicken stock, fish sauce, sugar and pepper and stir to combine. Taste and adjust seasoinings to preference. Place crabs in pan and gently turn to coat with sauce. Plate and garnish with rough chopped cilantro. Enjoy!

Friday, June 8, 2012

Don't fear the Riesling

Ask any wine fanatic and they'll profess, wholeheartedly, that summertime is synonymous with Riesling. Starting on the first day of Summer, June 20th, wine lovers all over the country come together to fill and toast glasses of Germany's Queen of all wine- Riesling. Wild Ginger doesn't plan on breaking this joyous tradition. With the longest day of the year approaching, we can excitedly proclaim Summer of Riesling is right around the corner.

The Summer of Riesling celebration all started when one bar in New York City decided to strictly feature Riesling on their glass pour menu in 2008. The project, simply started with the goal of diffusing the notion that Riesling was sweet, spawned into a country wide celebration paying homage to a misunderstood varietal.

Wild Ginger welcomes you to join the annual shenanigans!

Upcoming events:
June 21 6pm | The Triple Door private suites ~ tickets here>>
Burlesco DiVino: Wine in Rome
August 8-10 8pm August 9-10 10pm (21+) | The Triple Door ~ tickets here>> 

August 22 | Wild Ginger

Australian Winemaker Dinner
September 7 | Wild Ginger at The Bravern

Oregon vs. Washington, featuring Brennon Leighton from Efeste and Matt Berson from Love and Squalor
September 14 | Wild Ginger
To make reservations for desired event call the following locations:
Wild Ginger 206.623.4450
Wild Ginger at the Bravern 425.495.8889
The Triple Door 206.838.4333

Friday, May 25, 2012

The Tastes of Wild Ginger in a Sandwich

Wild Ginger at the Bravern is now offering Vietnamese-style Banh Mi sandwiches in three unique and flavorful options.

Grilled Chicken ~ $8
Fresh herbs, sambal mayo, pickled cucumber, yam and daikon

Grilled Pork ~ $8
Cilantro, hoisin mayo, pickled cucumber, yam and daikon

Veggie ~ $8
Fried tofu, pickled daikon, carrot, green papaya, zucchini, wasabi mayo, lettuce

All served on Viet style baquette. Sides include choice of Sweet Potato or Thai Sweet Chili Pop Chips and chieu salad: cabbage, carrot, red onion and Thai basil, for $2. To-go sandwiches and sides can be ordered online and picked up Monday-Friday 11:30am-2pm at Wild Ginger at the Bravern. Check out the detailed menu and give em a try here>>

Photos courtesy of Mat Hayward Photography

Wednesday, May 2, 2012


It's Springtime, blossoms are tickling noses while the scent of freshly cut, sun kissed grass floats through the air. 

Indigenous to Southeast Asia, lemongrass is an essence of Spring that dances its way into culinary creations year round at Wild Ginger.  Hidden under layers of tough outer leaves, is a pale yellow stalk that is sliced and doused into dishes to create a vibrant lemony aroma.    

Each Spring, we gather as much lemongrass as possible and store it all year. The perennial grass provides signature Wild Ginger dishes, such as the Seven Flavor Beef and Green Curry, a brilliant, unmistakable zest. 

Specialty Lamb Dishes at Wild Ginger

We're creating three house-made, speciality dishes using whole, organic lamb that is fresh from Shibui Farms in our backyard on Vashon Island. Each succulent lamb dish will integrate the authentic cooking styles, flavors and aromas of Southeast Asia.  

Indonesian Roast Lamb tenderloin marinated in cinnamon, coriander, cumin, garlic, shallots and sweet soy for two days, a lamb tenderloin is then roasted and served with exotic, aromatic rice and Indonesian soy lime dipping sauce. 

Rogan Josh, a Malay curry dish, will include chunks of fresh lamb leg meat marinated in yogurt, red onions, nutmeg, and cardamon before being slow cooked with fresh tomatoes and served with aromatic rice.  

Last but not least, Singapore Lamb Soup will be made from a seasoned stock of lamb bones. This rich and enticing soup features heady lamb mingled with the flavors of curry leaf, clove, cinnamon, and revitalizing ginger in each bite.

These speciality dishes will be available until all three lambs have been gobbled up... We suggest coming in soon!

Wednesday, April 25, 2012

Wild Ginger Does Seattle Restaurant Week

This year, Wild Ginger decided to explore the tastes, textures and smells of Seattle Restaurant Week Spring 2012. With 150 different restaurants to choose from, it was impossible to get to them all, however, we happily hit up some neighborhood favorites and here's our recap.

A big ole heap of fresh clams and mussels

Chocolate cream explosion with all the crunchy, ooey-gooey makings complete with a steal mini-pitcher filled with chocolate fudge sauce

(we had fun with this one)

We were mesmerized by the vibrant purple romaine salad with chèvre and pine nuts and steak tartare with arugula and egg yolk on a bread canoe.

But the rhubarb, anise and hyssop tart was the best part of it all

Mad Hatcher Farmers chicken w/ mole negro, ricotta and cilantro

Stunning passion fruit terrine, with citrus pavlova, garnished with sweet pickled ginger and drizzled with cilantro syrup.

(it's all about the cilantro)

The cornmeal-crusted catfish sandwich balanced with cajun spices, shredded romaine, and remoulade was pure crunchy, spicy goodness.

The Pacific Northwest foliage you fearfully avoided as a child, nettles, turned into a earthy pesto and doused on house-made cavatelli sprinkled with a generous portion of fresh peas and burrata cheese.

We couldn't fully experience Seattle Restaurant Week without trying our exclusively designed dessert, a delicate, yet rich, orange cheesecake on cardamom graham cracker crust with roasted pineapple and drizzled in caramel sauce.

After meandered through pages of menus, licking the sweet and savory remnants off numerous forks and spoons, and relishing seemingly endless courses, a content Wild Ginger says a heatfelt, "thank you."

Tuesday, March 27, 2012

Spring 2012 Seattle Restaurant Week Photo Contest

It's that scrumptious time of the year again! The time of year when Seattleite's delightedly nibble their way through 150 of Seattle's favorite restaurants. We want to see how you experience Seattle Restaurant Week at Wild Ginger. Share your photos with us and win an exclusively prepared dinner for 2 from Wild Ginger. Please join us for Seattle Restaurant Week and bring your cameras and imagination!

Contest Info:
To enter, share a photo of your culinary adventure on Twitter, include @wildgingerres with hashtag #SRW with #WGS for Wild Ginger in Seattle guests, and #SRW with #WGB for Wild Ginger at The Bravern guests (that way we can see all entries for each location). Photo judging based on creativity, originality and artistic approach.

We'll select a winner, for each Wild Ginger location, and announce Monday April 23rd! Have fun! Wild Ginger's Seattle Restaurant Week menu :::
Lunch - 3 Courses for $15 Available 4/9 - 4/19 Monday-Thursday, 11:30a.m. - 3p.m.
Appetizers options :::
Grilled Asparagus Satay * Panang Beef Satay * Curry Vegetables in Puff Pastry

Entrée options :::
Malay Curried Steelhead * Singapore Style Fried Chicken * Mau Choy Yuk Beng (Chinese Steamed Pork with Vegetables)

Dessert options :::
Mango Sorbet * Coconut Gelato * Ginger Ice Cream

Dinner - 3 Courses for $28Available 4/9 - 4/19 Monday-Thursday, 5p.m. - 11p.m.
Appetizers options :::
Grilled Asparagus Satay * Panang Beef Satay * Curry Vegetables in Puff Pastry
Entrée options :::
Malay Curried Steelhead * Singapore Style Fried Chicken * Mau Choy Yuk Beng (Chinese Steamed Pork with Vegetables)

Dessert options :::
Caphe Ben Tre ~ Vietnamese Coffee Chiffon Cake, filled with kaya. Served with sweetened condensed milk and toasted coconut * Orange Cardamom Cheesecake ~ Orange cheesecake in cardamom graham cracker curst. Served with roasted pinapple and caramel sauce * Mango Sorbet * Coconut Gelato * Ginger Ice Cream

Reservations are encouraged and can be made by calling Seattle (206) 623-4450 and Bellevue (425) 495.8889.

RSVP on Facebook for Wild Ginger Seattle and Bellevue