Ming Tsai is not only Wellesley’s best known chef; he’s become a household name internationally in the art of cuisine. He’s shared his skills on various cooking shows for over a decade, has an Emmy award to his credit, has published 4 cookbooks, and has impressed Julia Child (and many others, I’m sure!) with a dish of foie gras shumai. With fame and accolades by the truckload, Ming has managed to keep quality a top priority by adapting a hands-on approach to his own restaurant. Wellesley center has been the proud home to Blue Ginger, Ming’s one and only restaurant since 1998, certainly a rarity in the world of “celebrity chefs”.
With 14 years of ownership experience, Ming is ready to open a second restaurant, Blue Dragon, in Boston’s thriving seaport district. Amidst a setting of a massive Jerry Remy’s, and a large Legal Seafood’s, Blue Dragon will likely be a welcomed contrast. Blue Dragon will host merely 75 seats, and serve up a menu full of Ming’s unique take on some serious classics; Indonesian curry sheppard’s pie, anyone? Sign me up!
For those of you who haven’t seen it, Ming graces the current cover of the Improper Bostonian’s Fall Dining Issue. Inside, you’ll find some great photos of Ming at work, and a featured interview entitled, “It’s the real Ming”, that I find to be intelligent, refreshing, and pretty funny. Click here to read the article in its entirety.
