Like a tongue on a flagpole in February, fusion cuisine results from curiosity and a shortage of popsicles. Rein in restless taste buds with today's Groupon: for $25, you get $50 worth of Asian-fusion cuisine at Wild Ginger.
Wild Ginger's kitchen denizens assemble fresh ingredients and seafood as they blend a few of the countless culinary traditions of Asia to craft a voluminous menu of fusion cuisine. The staff prepares meal-prefacing portions of beef negimaki ($6.50) by placing scallions around beef before broiling both in a teriyaki sauce, the same sauce the Founding Fathers used as quill ink during the embargo of British imports. Mushrooms and long beans canoodle in black-bean sauce ($11.95), and the malaysian clay pot's ($11.95) eggplant, mushrooms, and yams soak up rice wine to fuel their culinary carousal. Hoisin-anointed crispy duck ($16.95) takes baby bok choy under its wing, and chefs round out an extensive Japanese sushi menu by conjuring specialty rolls that, like many candies and just about all pencil erasers, are bite-size.
Fresh, chilled fish crown the hand-cut rolls of sushi at Wild Ginger, where the Japanese delicacies comprise only a small part of the robust Asian fusion menu. Diners can stick to one cuisine or construct meals that pull from all over the East, beginning with an appetizer of edamame, moving on to aromatic platters of pad thai or takeout-classic general tso’s chicken, and sides such as Singapore-influenced rice noodles. Skilled culinary professionals hand-blend the restaurant's broad repertoire of sauces from ingredients so fresh that they regularly deposit coins into the kitchen's swear jar.