Blue Dragon

Generally when I go out for dinner, it's all about sharing delicious food among friends. Where this goes downhill is when expectations don't meet the outcomes. The drinks were good and with the exception of the sisig, chicken wings and skewers, the rest were unmemorable, executed without love. What baffles me most is the thinking behind the dishes. All for experiments and putting your own spin on classics but for goodness sake, make it taste amazing. Hawaiian Head-On Salt & Pepper Shrimp Hit the numbing spice notes but completely missed the mark on the salt. (There was none I could taste or maybe it was just overwhelmed by the pepper.) Surprised that the greens were deep fried but again also zero flavor, just oil. Hmm, maybe this was a play on “oil” (yu-choy) vegetable? Dandan noodles could also use more seasoning. Deep fried ribs. Hmm… crispy on both the outside & inside. Wish it was sous vide first, then flash fried. Knowing that I'm on a quest for the world's best friend chicken, one my friends recommended the Buttermilk Tempura Whole Chicken. This is where the the description on the menu oversold expectations. The “tempura” batter wasn't lightly coated nor airy. And the chicken itself was so crispy it was as hard as a rock.

Asian inspired gastro pub. Food was amazing, very flavorful. Allergy friendly with gluten free menu. Pork wontons where undercooked for my taste, but the lamb was amazing! Short ribs were so tender! Kids loved the duck dumplings, the fish and chips and the bison sliders!

Chef Ming Tsai doesn't disappoint with this modern take on dim sum/tapis. We started with the pork and scallion wontons. They were little bits of heaven. Then came the garlic chive brisket potstickers, chicken rangoons, and shrimp shumai. Each just as flavorful as the last. Since it is near the 5th of May, we also ordered the beef flautas. Our favorite so far. The garlic-sake claims with Udon noodles rounded out our meal. We were pleasantly full and had extra for tomorrow's lunch. Loved the attention to detail and the rich full flavors.

Hands down the best fried chicken I've had at a restaurant. Ming Tsai sometimes makes an appearance too! The rice flour and cornstarch batter makes for an incredibly light, crispy coating without ever getting bogged down in excess dough or mushiness. Wonderful and amazing and I really can't do it justice.

This place serves some tasty tapas style small plates and a great variety of cocktails/mixed drinks! The service was friendly and the atmosphere inside was much more exotic and stylish than the relatively plain exterior would suggest. The food is just a bit expensive for both the quality and quantity that is served but the menu they offer is quite unique so definitely still worth a try!

ming is amazing and so is this place. beautiful inside with perfectly lit ambiance for conversation or enjoying a meal. our waitress was also extremely friendly and was adamant that we could take our time and needn't rush, even though we were there super late at night.

The place was busy, but we got a few stools by the window and I was heartened that they were giving out free dumplings for government workers on furlough. The food was great. Fantastic braised beef dumplings, brussel sprouts and short ribs. Then there was the sisig that Chef Ming Tsai actually brought out and presented. Pretty star struck, honestly. Great experience.

Cozy location, great food, city prices apply. The noodle dishes are the best value. Everything looked great. I went with a party of 7, and they did what they could to accommodate us. Among the best food I've had in Boston. I would recommend the bulgogi potstickers in particular.