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The food at Wild Ginger spans the eastern Pacific Rim from China to Indonesia, and Malaysia to Vietnam. Come take a culinary tour of China and Southeast Asia — our staff is here to guide and inspire you. Family style service, like in classic Asian restaurants, creates an enriching experience where guests share a range of tastes together.
satay
13
malay chicken
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
13
18
singapore beef
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
18
15
nonya pork
6 skewers marinated in turmeric and spices, then grilled and served with a pineapple peanut sauce.
15
16.5
thai mushroom (v) (gf)
4 skewers of fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.
16.5
starters
32
siam lettuce cups (gf)
Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.
32
12
thai spring rolls (3) (v)
Fried spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro and bean sprouts provided for wrapping. Served with a sweet-hot dipping sauce.
12
24
tuna tartare*
Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.
24
18
chicken potstickers (6)
House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.
18
soup & salad
20
seven element soup
One of the unique culinary soup wonders of the world; a rich coconut curry chicken soup with fresh egg noodles, topped with crunchy fried noodles, lime juice and soy sauce.
20
18.5
chicken chieu salad (gf)
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
18.5
18.5
green papaya salad
Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.
18.5
Add any of the following to your salads:
4
chicken
4
9
prawns
9
land
26
/
48
fragrant duck
Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.
26
/
48
28.5
seven flavor beef
Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.
28.5
31
indonesian beef
Beef short rib is slow cooked in a soy and ginger sauce until tender.
31
29
northern style pork
A classic from the Golden Triangle. Pork shoulder and belly are slow cooked in a aromatic sauce with hints of mace, cinnamon, cardamom and pickled garlic.
29
37
nam’s lamb chops
Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.
37
25
indian butter chicken (gf)
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
25
23
kung pao chicken
Wok-fried white meat chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.
23
23
green curry chicken (gf)
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
23
19
thai passion tofu
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
19
sea
50
seabass cha ca (gf)
The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok-fried, and served over rice noodles with five fresh herbs.
50
42
black pepper scallops
Scallops are quickly seared and coated with soy sauce and black pepper.
42
31
hong kong style crispy prawns
This unique Chinese style dish features succulent prawns that are flash-fried with dried oats and garlic.
31
29
assam prawn (gf)
When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.
29
45
sea bass with peanuts & fresh herbs (gf)
Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
45
48
hanoi tuna* (gf)
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.
48
24
chinese sausage & shrimp fried rice
Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.
24
vegan & gluten free
19
chickpea and cauliflower curry (v) (gf)
An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.
19
23
sayur lodeh (v) (gf)
Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage and okra, served with pandan turmeric rice cake.
23
noodles
24
mongolian noodles
House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.
24
28.5
thai seafood noodles
Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.
28.5
22
chicken pad thai
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. Vegetarian version also available for 21.
22
sides
16
sichuan green beans (v)
16
15
bok choy with ginger & garlic (v) (gf)
15
2.5
/
4.5
jasmine white rice or california brown rice (v) (gf)
2.5
/
4.5
dessert
8.5
chocolate mousse
housemade topped with whipped cream
8.5
7
coconut sago (v) (gf)
with pandan coconut cream
7
6
seasonal ice cream and sorbet
6
—
*Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness. (v) = vegan, (gf) = gluten free.
wine
At Wild Ginger we have been exploring wine pairings with our menu since opening our doors in 1989. For many Asian foods, we believe wine is the best match. In Asia, dishes are judged by the balance or contrast of the five flavors: sweet, sour, salty, spicy, and bitter. Wines are judged on similar merits and a glass of wine contains its equivalent to each of these tastes.
View wine list
View wine list
house specialties
13
wild ginger daquiri
White rum, lime juice, mango puree
13
13
lychee mojito
White rum, lime juice, lychee puree, soda
13
cracked coconut cooler
Pineapple rum, pineapple juice, lime juice, coconut milk
13
pink peony
gruet brut rose sparkling wine, pueblo viejo tequila, luxardo, lemon, simple syrup, peychaud’s bitters
13
14
portico sour
amaro ramazzotti, ruby port, lime, simple syrup
14
classics remixed
13
ginger martini
Ginger infused vodka, lemon juice, Lillet blanc
13
13.
thai chili margarita
house infused spicy tequila, grapefruit, lime, agave syrup, lime salt rim
13.
15.
onyx manhattan
chinese orange peel infused bourbon, amaro montenegro, angostura & orange bitters
15.
drafts
8.
manny’s pale ale
8.
7.5
kirin
7.5
8.5
elysian super fuzz
8.5
8.
pfriem pilsner
8.
9.
reuben’s brews crikey ipa
9.
8.5
rotating draft
8.5
bottles
6.5
coors light
6.5
7
guinness
7
7
heineken
7
7
corona
7
7
crux nø mø non-alc hazy ipa
7
8
seattle cider odyssey
8
dessert wine
19
royal tokaji company Tokaji Aszu 5 Puttonyos Red Label 2013
19
17.
dönnhoff Schloßböckelheimer Kupfergrube Auslese
Gold Cap Riesling · 2006
17.
15.
Falchini Podere Casale Vin Santo del Chianti · 2012
15.
fortified
10
broadbent Rainwater Madeira NV
10
17
taylor fladgate 20 Year Tawny Port
17
14.
graham’s Late Bottled Vintage Port 2017
14.
HAPPY HOUR (soon)
*Consuming raw or undercooked meat, seafood & egg
may increase your risk of food borne illness.
Our Wine
We've been exploring wine pairings with our menu since opening our doors in 1989, and our aim is to serve vintages at their peak — cellaring bottles that benefit from aging, decanting reds, and serving all wines at the proper temperature. We offer two wine lists: our everyday list features wines specifically selected for their value or their ability to complement our menu, and the reserve list (Seattle Downtown location only) containing rare bottles and verticals. View each below.
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