After years of traveling and researching the traditional cooking styles and recipes of China and Southeast Asia, owners Rick and Ann Yoder opened Wild Ginger in 1989 to immediate popularity. The spacious dining room’s neutral color palette with Asian art downplays the hectic evening pace, and the service is invariably accurate and prompt in spite of the crowds. The satay bar is sure to please meat-on-stick enthusiasts with offerings such as Bangkok boar and lemongrass chicken. For dinner, recommended entrées include the vegetarian Monk’s Curry, seven-flavor beef and the house specialty: fragrant duck, seasoned with cinnamon and star anise, served with six small steamed buns in a sweet plum sauce.
Full bar. Serving lunch Mon–Sat, dinner nightly.
"One of Seattle's first Pan-Asian standouts, Wild Ginger continues to impress with its beautifully prepared dishes."
— Gayot