Chinese and East Asian
We started with chwee kway; traditionally a breakfast dish of steamed rice cakes with a garlic and radish topping and sweet chilli dip - delicious at any time of the day. A second starter of savoury carrot cake was a revelation - the recipe was introduced by Siew Kuan's sister, who assisted with the restaurant's launch three years ago. The family dish takes an astonishing 12 hours to prepare and is only to be found at Blue Ginger.
For the main course my partner chose the roast duck, rambutan and jack fruit red curry from the specials menu, describing it as 'the type of meal you wish would never end'. My cauliflower and sweet potato yellow curry lived up to the restaurant's excellent reputation for its range of intriguing vegetarian options. This dish is likely to be a feature of the forthcoming vegetarian night - just one more reason to feature Blue Ginger in your dining-out plans.