Located in Wellesley, Massachusetts, Blue Ginger is the brainchild of chef Ming Tsai. Some call him the innovator of Asian Fusion cuisine; Ming has created a mecca for flavor where he reinvents Asian classics with flavors and techniques from around the globe. Tsai, who has competed and won on Iron Chef America (beating Bobby Flay), seems to appreciate culinary excellence in the kitchen over his "celebrity" status in the restaurant world.

With a television show, several cookbooks, his own line of food products and merchandise, it is naïve to think that a famous chef like Tsai would be in the kitchen on a nightly basis. But with all that Tsai has accomplished, he has not spread himself too thin and Blue Ginger remains his only restaurant. With only one location, Tsai is able to work closely on the seasonal menu and maintain a firm imprint on his brand, rather than franchising his name and expanding into more trendy markets like other famous chefs.

It's hard to give an accurate review of any food produced at Blue Ginger. Having eaten their several times, I have sampled a variety of different items on the menu at each visit. Ginger-fried calarami, hanger steak with kung pao glaze, foie gras shumai, three-vinegar shrimp, Indonesian curry--everything is outstanding. Every bite induces a natural high, eventually leading to a severe food coma.

Wellesley may be off the beaten path and the food may be on the pricey side but take it from the Diesel-you will eat no better food in your life.