Mietta's ReviewFloor to ceiling glass windows and an imposing carved wooden door highlight the simple interior with timber tables and bright red chopsticks at each place. About a quarter of the menu is Vietnamese - the rest comes from all over Asia. Good daily specials excellent value.
Other Published Opinions
Sydney Eats 2009 "The term "pan-Asian" might have been invented for the everpopular red-laquered Ginger Room, a Balmain favourite now for some years"
Sydney Eats 2008 "The modern interior with flashes of red lacquer on walls and chopsticks hint that this ain't your average Asian joint"
SBS Eating Guide to Sydney 2005 " 'Just exceptional,' says our friend and keen food-explorer Susie Schenker of this permanently packed Balmain eatery with the creative Viet/Thai menu. Its open space provides a spacious look, contrasting well with the dark-wood panels."
Sydney Eats 2005 "Getting a table at this popular modern Asian can be a challenge, so be sure to book. The punters are here to sample owner/chef Leslie Huynh's take on traditional favourites."
SMH,good living, 25/5/04,Keith Austin,'Owner Les Huynh named it after the plant because,as he points out in the introduction to his newly published cookbook,his pan-Asian food is 'colourful and fragant'...As far as his food's concerned,though,he's spot on.'
Daily Telegraph NSW Restaurant Guide 2004, A modern take on traditional Chinese, Malasian and Vietnamese cuisines. Regulars love its friendly, buzzy atmosphere.
SMH GFG 2004, score 13/20, bookings essential,'In a big and moody room that could be a colonial-era mess.Blue Ginger serves up dishes from across Asia...Amazingly. the kitchen often gets it right, finding indivdual regional tastes...It's obvious why Blue Ginger is regularly packed: a mix of huge servings, bold flavours, great value and friendly service.'
SMH 18-24/7/2000 Scott Bolles - Blue Ginger move to old Lucciola site, owner Leslie Huynh said it had outgrown the old location
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