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Chef Alan Lee's reputation for
preparing beautiful food preceded
him to Ridgefield, where he opened Wild Ginger Cafe in June.
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The Idea.
It began with a simple idea - Alan wanted to revitalize Chinese cuisine and rediscover an
original flavor and style. Ironically, the path to recovering authenticity involved a
strikingly modern idea: "multiculturalism." Alan's history of cooking and dining
experiences helped him to realize the compatibility of distinct Asian cultures: Chinese,
Indonesian, Malaysian, and Thai, among others; and convinced him the future of Asian food
culture laid in expanding the possibilities.
The History.
Alan and Jing Lee are veterans of the restaurant business. They got their
start almost twenty years ago co-owning a small eatery in Park Slope Brooklyn.
Jeff Qiu, a restaurateur from Manhattan, adds a crucial element to the constitution
of Wild Ginger's food culture with his experience opening Japanese restaurants.
The Food.
"Asian Cuisines Blending Under One Roof"
(New York Times, Aug. 5, 2001)
Taking a sabbatical to attend the Culinary Institute of America at
Hyde Park, New York, Alan added European styles to complement his lifetime of self-taught
Asian cooking that began in his teens helping at his father's restaurant in Singapore.
Rather than just unselectively feature every imaginable Asian dish, Alan always offers our
customers a unique dining experience that introduces new sometimes "wild" dishes
along with dependable old favorites. The menus feature a cornucopia of Asian styles,
ingredients, and flavors while avoiding confusiion and excess.
The Look.
From wall to wall, ceiling to plate... restaurants are about offering an organic
experience. Alan's idea is to make sure the restaurants' designs always reflect the menu.
Each restaurant's interior conveys an atmosphere of cultural exchange in the visages of
East/West historical themes, marketplace/ bazaar vivacity, and an Asian history of
aesthetics.
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