WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Page 43 of 195

an interview with ming tsai In the Kitchen with CLARA SILVERSTEIN writer whenMing Tsai moved to Boston in 1998, he focused on one major goal: to open a new restaurant. Raised in Ohio, he had no special ties to the area, but he pegged Boston as "the last major city not overbuilt with great restaurants." His first searches looped through the Back Bay, the South End, and the Waterfront. "I had every intention of opening in Boston. I needed the fame and glory and buzz of a city restau- rant," says the chef. Then, one day, his sister-in-law pointed out the vacant Wellesley Market space. Ignoring moldy food in the refrigerators, he saw enough room for at least 100 seats. No matter that it was in the suburbs, accessible only by car or an occasional commuter rail train. He knew it was within easy reach of well-traveled customers who would appreciate menu items such as shi- itake-leek spring rolls and kimchee seafood bouillabaisse. Even better, he had little competition in the immediate area. "The moment I walked in through that front door I said, 'Perfect. Kitchen on the right, bar on the left, partition [for the dining room]. OK, done.' I designed it in a second," he recalls. Blue Ginger opened in 1998, and became the anchor in Tsai's growing culinary dominion. He's also a cooking show host, cookbook author, competitor on Iron Chef, new product 42 WellesleyWeston Magazine | summer 2012 PHO TO COURTESY OF WGBH / A NTHONY TIE ULI

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