By Cathy Huyghe
Two weeks from today, Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.
Two weeks from today, foodies from all over greater Boston will have another very special reason to look forward to lunch.
Tsai will do his own spin on classic ramen and stir-fried noodles. Think Spicy Pork Miso Ramen, Garlic Miso Ramen, and Yakisoba Stir-Fried Noodles.
As for what to drink?
Check out Tsai’s own suggestions for wine, beer, and cocktails from the restaurant’s list, to pair with his food. Or if you’d like a general overview of wines and which ones go with which foods — yes to Chardonnay with seafood; no to Pinot Noir with hot, spicy food; yes to Syrah with duck — check out Tsai’s brief and very helpful primer on wine varieties.
You will be well-prepared. And, with the new noodle bar open from 11:30 a.m. to 2 p.m., you will also be well-fed and well-nourished. All day long.
Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.
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