The buzz: The behemoth that is the Central family just opened up another hotel, featuring this signature pan Asian restaurant.
The décor: The theme of the new hotel is the four elements and Ginger got designated to embody fire and water, which means there’s an aquarium bar and teppan stations. So much for symbolism. The spacious restaurant seats over 100 with a sushi counter and alfresco area; you won’t come here seeking intimacy. Bring your whole brood and enjoy the view.
The cuisine: Thai, Chinese and, most of all, modern Japanese. The executive chef is Japanese but he’s far from ensconced in tradition. For starters, try his lightly cured salmon with myouga ginger for its smoky flavor. A creative take on fish, the steamed snowfish comes with truffle wrapped in sasa leaves, in sakura cream sauce. At this price, you do get two generous slices of truffle, not some dubious shavings. For dessert, do not miss out on their green tea cup, which comes with green tea mascarpone cake, raspberry jelly, peach compote, green tea ice cream and champagne foam. When you’re done, don’t bother licking the cup, just eat it; it’s chocolate.
The crowd: Professionals sitting down for a lunch meeting and a swanky dinner crowd looking for modern Asian flavors.
The booze: Order their yuzu mojito, the smell of the Japanese orange is refreshingly aromatic and they don’t skimp on the alcohol content. Check out their wine list or go traditional with their sake, shochu or umeshu.
