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tender pork wonton

tender pork wonton

A new twist on cocktails

A new twist on cocktails

Boston’s Fort Point is being redeveloped from a grey area to a place with modern and trendy restaurants.  Being a follower of Ming Tsai, we tried his new pub style restaurant, Blue Dragon for lunch.  First we had to decide which drinks to order.  I like whiskey and ordered the Year of the Pig made with Whistlepig rye whiskey and Aperol aperitif. I really enjoyed this smooth and strong drink with a mellow finish.  Chris, loving rum, drank a Spice and Spirit filled with many rums, spice and citrus. Nicole tempted by the Malay Club enjoyed this cocktail made with black pepper gin, lime leaf and citrus. Excellent choices for each of us.

The lunch menu is somewhat limited but we found plenty to order and share among us.  Someone who loves pepper ordered the shrimp sandwich  with black pepper served on a locally baked roll with Jicama salad piled high and taro chips.  I couldn’t resist the sandwich Ming’s grandmother used to make for him, Asian Sloppy Joe with Sambai aioli and crispy onions. Slices of cucumber cooled off the spicy aioli on the  generous amount of ground beef.

Chris ordered pork wontons with scallions in a spicy yet not over powering light sauce.  These puppies were tender and moist.  Next up was Thai beef salad served with grapefruit sections, green papaya and lime vinaigrette. Super combination for the palate.   Not to be forgotten was the cold smoked jasmine tea infused tofu and Nicole said it was the most flavorful tofu she had ever eaten.

I must say the employees run a top notch establishment and work together to serve lots of people in a short amount of time.

Next time we are in Boston, we’ll come for dinner and enjoy even more Asian fusion selections.

 

 

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