Red roast chicken with baby bok choy and sweet potatoes spiced up with red wine, Thai bird chilies and star anise; red roast squash, baby bok choy, sweet potatoes, scallions, garlic and ginger.
A smoked salmon and fennel okonomiyaki; a vegan okonomiyaki made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and ginger; cucumber-mint saketini; cucumber-mint spritzer.
Salmon coated with shiro miso, minced ginger, sesame cucumbers and sushi rice; a ginger-miso dish using Japanese eggplant and miso glaze; orange-ginger wine spritzer; a non-alcoholic orange spritzer.
Five-spice orange pound cake; warm chocolate rice cake; espresso-bourbon cream martini; lemongrass tea.
Beef and broccoli noodles with garlic and minced ginger; vegan beef and broccoli; wasabi michelada; a virgin wasabi michelada.
A buttery shrimp ravioli in a watercress nage; edamame-shiitake ravioli in a Thai coconut broth; ginger margarita; ginger pop.
Ming Tsai
Host
Executive Producer
