Betty Ng, an experienced restauranteur, is the creator of Ginger, a pan-Asian
restaurant with a menu mirroring Ng's own personal travels around the world.
Calling itself an 'eclectic bistro', this three-level space features a lovely
garden patio, a cozy second floor and a third floor available for private
studied French cuisine at the Tokyo branch of
the prestigious Cordon Bleu academy and she uses her technical expertise
as the foundation for developing a wide range of dishes spanning the globe. We
visited Ng's home to learn one of her Vietnamese recipes which we featured
in Time Out.
menu highlights include several dishes featuring the delectable signature
housemade Nigari tofu, including the tofu salad (65RMB) served with an
addictive sesame dressing. Our other favourites
include the cauliflower and chives with tahini and yogurt (65RMB) and the spicy
Asian herb beef and crispy rice (98RMB), a bowl of ground beef seasoned with
lemongrass and served alongside lettuce cups.
We're also devotees of the 'Everything Ginger' dessert
(65RMB) which is 'lovingly created with our flourless ginger cake, ginger
candy, ginger ice cream and ginger jam'. It's spectacularly diverse in its
gingery textures and nuances, and fans of this spicy root will be wholly