Wild Ginger is a shining example of South Pacific & Asian fusion style restaurants in Seattle. I was honored, therefore, when we were recently invited to attend an exclusive twelve-course dinner tasting with their staff. Some of the entrées were on the menu, while others varied slightly with a few changes.
To start the evening, we were served a glass of Egly-Ouriet champagne, a great way to begin any meal, I say! It was a Wednesday night, and the lively & efficient restaurant was nearly full. Appetizers began to arrive; Imperial Tuna made with sashimi grade ahi with a dollop of wasabi cream to give it a very smooth bite, followed by a Bebek Satay – duck grilled on a lemongrass skewer. I normally don’t eat duck, but with the subtle Indonesian spices, it was almost like chicken.
Wild Ginger has a Siam Lettuce Cup on the starters menu, and tonight it was transformed into a delicious roll. I had more control of bite sizes, it was less messy, and overall easier to eat than a cup. Rolled in rice paper were the abundant flavors of grilled sea bass, crunchy roasted peanuts, Thai basil and sweet chili spices. This is my favorite kind of roll – not fried!
Wild Ginger’s award-winning wine collection offered a fabulous sampling of four very different wines to be paired with our meal, as we chose. The two whites were a 2009 Joh. Jos Christoffel-Erben Riesling, delicious fruity with medium sweetness. And, a 2009 Quartz Savignon Blanc – drier, completely contrasting in taste, yet complemented the Bebek Satay quite nicely. The reds were a 2010 Bradley Estates Pinot Noir (which paired nicely with the wok fried mustard green) and a 2005 Domaine Giraud Tradition – with notes of fig and smoke, fitting well with Asian fare.
As an intermezzo, a refreshing Vietnamese-style fruit salad was served. Light and crisp. A great transition to our savory entrées of Roasted Chicken stuffed with sticky rice, Fragrant Duck scented with cinnamon and star anise served with house-made puffy bao, Columbia River King Salmon (melt-in-your-mouth tender) in young coconut, and princess prawns. The triple cooked noodles (Crab Fu Young Yee Mein) were a delight. They’re fried, softened in a hot water bath, then stir-fried to perfection with crab and yellow chives. If you like noodles, you’ll appreciate this unique dish.
At this point, I was really in the mood for a chunk of dark chocolate. Instead, the dessert that came was a mini Mango Raspberry Shortcake with luscious lemongrass syrup and thick ginger whipped cream. It was just enough richness to make me forget about my earlier craving.
Wild Ginger really knows how to combine exotic spices and house-made ingredients to create exquisite meals. Offering a vegan menu, as well as gluten-free options, there are delicious choices for everyone!
Wild Ginger ~ Seattle
1401 Third Avenue
Seattle, WA 98101
Wild Ginger ~ Bellevue
11020 NE 6th St. Ste 90
Bellevue, WA 98004