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Ginger by the park

Add:91 Xingguo Rd

Tel:021-3406 0599

Time:Mon-Fri, 10:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm

Credit Cards Accepted
English Service Available


Ginger by the Park occupies one of the former French conces- sion area’s most idyllic spots, with a terrace that looks onto the lovely public park at the intersec- tion of Xingguo and Hunan roads.

The three-level bistro is designed by the long-time restaurateur Betty Ng, who started the first Ginger Café a decade ago tucked inside Le Passage complex on Fuxing Road W.

A hip place for guests to gather but yet warm and cozy, Ng has used earthy elements such as wood, copper, ceram- ic wares and leather to give the space an organic feel. The bold and colorful paintings by her friend Basmat have spiced up the space on all three levels.

With an eye for great art and design, Ng has also put her own stamp on the interior with decor items from her travels and the personal family heir- looms from her mother-in-law, who had a massive collection of beautiful things from all over Europe.

The original concept of Ginger was to serve food the Singaporean owner Ng loves to eat, from her travels and with influences from her days of growing up in Singapore and living in Tokyo for a decade — a world cuisine with an Asian touch.

A natural cook, it was in Tokyo that Ng attended Le Cordon Bleu and attained a grand diploma in cuisine and patiserrie.

Having moved out from her first loca- tion on Fuxing Road W. to the current location, Ng considers it the greatest gift from the universe, an absolute dream with the restaurant overlooking the park. Who could ask for more in a city like Shanghai where green spaces are limited?


While retaining Ginger’s all-time favorites including chicken tagine, rosemary chicken and mezze plate, Ng recently morphed her concept to be more Asian. These Asian-inspired recipes are highly recommended.

Vegetable sticks and dips usually make a good starter. Ng creates unusu- al yet flavorsome Asian dips (88 yuan/ US$14.2) inspired by the continent full of spices and flavors. She grows minty laksa leaves (Vietnamese mint) in her garden, mashed and mixed with pinenuts to create one dip. Other dips include burnt tomato with its smoky flavors complimented by ripe avocado and coriander and a satay sauce made with cashew nuts, which are considered healthier than peanuts. Ng serves the dips with rice crackers, giving a differ- ent texture to enjoy all the flavors.

Steamed black cod (180g) with lemon-grass, ginger, kalamansi, chili, served with basil garlic onigiri (258 yuan) is recommended. Buttery and luxurious, the black cod is one of the richest- tasting fish on the market and Ginger keeps its original flavor by steaming the cod so it comes off tender and flaky. The exotic herbs, juice of kala- mansi and a little bit of chili are used to liven up the tastes. The dish comes to the table with a grilled onigiri, Japa- nese rice balls, packed with chopped basil and fried garlic bits.

Many of Ginger’s dishes are slow cooked at low temperature so that the meat is moist and tender, according to Ng.

The bistro also takes just as much pride in what goes on its dessert menu. Mochi mocchi ice (52 yuan) wraps up the dinner nicely.

Inspired by tender yet chewy Japanese mocha (glutinous rice cakes), Ng adds puffed rice and also mixes in homemade lemongrass, vanilla or mango ice cream and chunky fruits. 


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