Pan-Asian Food at Ming II (Up to 43% Off). Two Options Available.

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Customer Reviews

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

What You'll Get

Chopstick masters are capable of amazing acts of dexterity, such as juggling rice and building a sand castle one grain at a time. Achieve nimble nourishment with this Groupon.

Choose Between Two Options

  • $20 for $35 worth of Pan-Asian food, valid Monday–Friday
  • $25 for $35 worth of Pan-Asian food, valid Monday–Saturday
  • See the menu.

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Phone reservation required. Dine-in only. Dinner only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Ming II

Cuisine Type: Chinese, Indo-Chinese, Pan-Asian
Established: 2007
Reservations: Required
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking garage
Most popular offering: Steamed Whole Fish with Ginger
Kid-friendly: Yes
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Inside the Hyatt/Headquarters Plaza. Park by the east elevators for fastest access.

Q&A with the Owner

What is one of your most popular offerings? How is it prepared?
[Our] steamed whole red snapper is bathed in a ginger and spring onion sauce.

The restaurant does a good job with fish. One evening was highlighted by a whole steamed red snapper, deboned and topped with a sauce of black beans, garlic and ginger, and finally sprinkled with green onions.

What is one fun, unusual fact about your business?
The New York Times article sums it up well:

"Part of a group of Indian-owned restaurants based in Edison (home of Ming I, by the way), the three-year-old Ming II serves what it calls 'reinvented pan-Asian cuisine,' which covers a lot of geographic and culinary territory, from roti to curry, sweet and sour chicken to pad Thai and chop suey. Much of the food is hearty and sauce-driven, animated by Indian and Chinese flavors—not surprising, perhaps, since the chef, Michael Chu, was born along the border separating the countries."

In your own words, how would you describe your menu?
This is not fusion, but a cuisine that has existed for centuries. The western Chinese border and food is influenced by Indian elements, so this food is often dubbed Indo-Chinese, but there are many Malay and Thai offerings, too.

Ming II

Restaurant, Steakhouse
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