I have been enjoying my new job and the proximity of our office to so many great restaurants in Boston. Being at the Fort Point area, I am within easy walking distance to Papagayo, Sportello, Drink, Menton, Trade, Flour, O Ya, KO Pies, to name a few. But the closest restaurant to our office is one of the hottest new restaurants in the city: Ming Tsai’s Blue Dragon.
Dubbed as an Asian gastropub, Blue Dragon was a hotly anticipated opening, and the crowds haven’t stopped coming. There’s a lot of small plates on the menu, conducive for sharing, but there are also some heartier plates with generous servings. The lunch menu is more limited than the dinner menu, but the choices are as appealing. The restaurant has a casual (think melanine ware) but chic (beautiful bar) atmosphere, and both times I’ve been there, Ming Tsai was there himself, facilitating orders, talking to customers, even bringing me my banh mi himself.
Ming Tsai was one of the first chefs that I regularly watched on TV. I remember thinking how cool it was back then to see an Asian chef on American TV, and I immediately liked him because he sort of reminds me of my dad, who also likes to cook and shares the same easy smile. I’ve never met Chef Ming before, and I’ve never eaten at his popular restaurant Blue Ginger, but I’ve always wanted to. So I was really happy to meet him and eat his food at Blue Dragon.
The first time I went to Blue Dragon with my co-workers, we were seated at the chef’s table so we had a good view of a lot of the action. Chef Ming came over to talk to us and check in with us a couple of times; he was very friendly and gracious, even if the restaurant was really busy. He also fist bumped me, which made me like him even more.
And the Roast Pork Banh Mi?
It was delicious. Roast pork and mortadella with spicy aioli and house pate (made with duck liver) on a crusty loaf from Iggy’s Bread. The house pate was rich and creamy, which went well with the meats and crunchy pickled vegetables. I also liked the taro chips and the tangy Asian slaw on the side.
My co-workers went with the Indonesian Curried Lamb Shepherd’s Pie and the Thai Beef Salad.
We were all satisfied with our orders and we were glad to know that we also have the option of ordering lunch to-go.
We were there again for lunch yesterday and we ordered different things and passed along little bites so we could try each other’s dishes.
Panko Fish ‘n Chips (probably my favorite at Blue Dragon so far) – local cod, house fries, and Chinese black vinegar aioli
Dan Dan Noodles – Blue Dragon’s take on the traditional Chinese noodle dish with spicy sauce and ground pork
Dragon Burger – with teriyaki onions, smoked gouda, and tomato jam
Fun fact: the fries were inspired by Guy Fieri.
I know I’ll be back many more times, and I’m looking forward to trying dinner, too. I heard raves about the braised shortrib potstickers and fried chicken. Plus I can’t wait to try the cocktails!
And maybe another order of fish and chips.
Welcome to the Fort Point neighborhood, Blue Dragon!
{ 32 comments… read them below or add one }
Everything looks amazing! I actually walked by at lunch time yesterday.
The Fort Point area is so great, how great that you get to work there!
Good to hear Blue Dragon is doing well! There is something about Ming Tsai’s smile, isn’t there? Thank goodness your coworkers are sharers
.
Blue Dragon looks absolutely lovely my friend
Cheers
CCU
I think it’s cute that you mentioned he reminds you of your dad. I could really go for some taro chips right now
oh this looks like a great place to try! I love the way they hang their to-go orders- very creative!
I need to make it out there – everything you tried looks amazing. That’s also so cool that Ming Tsai was there and so involved!
I SO want to try the fish and chips… and the dan dan noodles. Both look awesome. How lucky to have this so close to work. Hope the new job is going well!
I am so so so incredibly jealous. I would squeal like a girl if I got to meet Ming Tsai! I also started watching him years ago on Food TV and loved him.
I’ve come to the conclusion that I need to go to Boston. It has history, beer and from this post, innovative and amazing food (but really I would go for the black vinegar aioli alone). On a related note, you need to contact this restaurant, your pictures look like they are from a magazine article.
Yes! I knew I joined a good company
Thank you! Work is good, I’m happy to join my new company!
Thank you! The aioli was pretty awesome
Oo! I didn’t realize HOW close you are. When I walk past in the mornings, it’s too early for lunch takeout, alas. Last week I snuck in at 9pm, just to grab a menu, and literally the wait was an hour… But I’m glad to see that the food is delicious! I loved Blue Ginger, but fortunately, despite being a 3 minute walk from my dorm, it was sufficiently $ enough that I couldn’t make it a regular habit. But I’m glad to see the prices at Blue Dragon seem to be way more reasonable.
I love Ming Tsai!! I’m kind of jealous that you got to eat at his restaurant and even more jealous that you met him!
Wow! Everything there looks absolutely phenomenal! I’ve been to Blue Ginger and loved it — now have to try out Blue Dragon!
Wow! How lucky that you work so close to so much awesomeness! What a stellar meal.
I am dying to try Blue Dragon. In fact I drove past there today and thought about it again. You have just confirmed that I need to go sooner rather than later. I love dan dan noodles! You definitely have to try Blue Ginger – soooo good.
This looks divine. To live in the big city, have a fabulous restaurant like Blue Dragon, meet Ming Tsai….I am so envious.
Thanks for sharing.
Velva
Your photos are positively mouthwatering! I was mildly curious about trying Blue Dragon but after your write-up I’m definitely adding it to my Must Try List.
I like trying dan dan noodles at different restaurants too, but I definitely prefer it to be on the spicy side – the one at Blue Dragon is on the mild side, just so you know
Thank you, Velva!
Thanks, Nicole. Yeah, definitely give it a shot! Just be prepared for the crowds if you go during rush hour
How fun! I know it’s not “cool” to ooh and aah over celebrity chefs anymore but I still think it’s really neat when celebrity chefs are doing real work in real kitchens. Especially when fish and chips are involved
The food looks amazing! I just read ‘How I Learned to Cook’, a compilation of very short stories written by various chefs. Long story short, the last story in the book is by by Ming Tsai and it had me laughing out loud! Really funny story of him in Paris, working with Pierre Herme, and chocolate! : )
So great that your new office is in Fort Point, the current restaurant hot bed! I checked out Blue Dragon on Friday night (post coming soon) and had completely different dishes than any that you’ve tried. I will definitely be back and will keep your recommendations in mind. Also, amazing on the first bump from Ming.
I cannot wait to get there! I wish I still worked by south station!!!
Smoked gouda AND tomato jam? I’m totally there =)
besides the food, the space also looks incredible. can’t wait to check it out!
Ming Tsai, oh yes! When I first started watching The Food Network, he was THE star of Asian food! Wish I can taste his food! Maybe when we go to Boston…this will definitely be on our list of “places to try.” Food looks awesome!
I’m so glad that you posted about your experience there! I’ve been looking forward to hearing more about it!
I love Ming and have visited Blue Ginger (and ate the signature dish!), but wasn’t totally blown away with my experience. Looking forward to trying out Blue Dragon!
I hope you get to try it soon! I forgot to write that I also tried the fresh baked chocolate chip cookie for dessert which was really good, too.
your new office location is pretty sweet – and I’m jealous of your lunch as I sit here eating leftover lasagna! Ming Tsai visited our table once at Blue Ginger and was the NICEST guy. Makes me want to support his new venture even more!