ABC News had a feature article entitled, “Fine Dining Without Allergy Fears.” Within in it, they discussed Blue Ginger’s practices for addressing food allergic customers:
“Ming Tsai, executive chef and owner of Blue Ginger — an Asian restaurant outside Boston — has a son who is allergic to seven out of eight top allergy triggers.
“It’s amazing that people don’t realize how a molecule can kill,” Tsai said.
Tsai takes pains to make sure there are no wayward molecules in his kitchen. The crux of his modus operandi is his “bible,” a notebook detailing the ingredients in each component of each dish on the menu. Allergens are noted prominently and many dishes are modifiable for specific allergens.
“With this system in place, the degree of negligence and human error is reduced,” Tsai said.
Combined with a high level of communication between customers, wait staff, managers and the kitchen, Tsai estimated that he and his team may have made three mistakes in 10 years of operation — and Blue Ginger serves about 15 allergic customers each night.”
Blue Ginger is a lunch and dinner establishment, and you can view their menu online: www.ming.com/blueginger
Location: 583 Washington Street, Wellesley, MA 02482