The Bottom Line
A great place for a sit-down Asian dinner, the Ginger Restaurant serves Pan-Asian cuisine, including Chinese, Vietnamese and Thai dishes at very reasonable prices.
Pros
- Very reasonably priced
- Large portions
- Nice mix of Pan-Asian cuisine
- Some of the dishes were truly memorable
Cons
- Atmosphere is a little too cool and quiet
- Food could be served faster
Description
- Ginger Restaurant is located in the outside corner storefront of a plaza and has two walls of windows.
- The menu contains a nice mix of traditional Chinese, Vietnamese and Thai dishes, as well as various stir fries.
- Many of the reasonably priced dishes come with fried rice, egg roll and/or soup.
- The enormous entree portions are served on round dishes to each person rather than oval dishes for the table.
- The booths are a little hard and uncomfortable.
Guide Review - Ginger Restaurant in Canton
While the owners did do a nice job with wooden lattices on the ceilings and extensive use of plants, the concrete, mint-green walls at Ginger Restaurant could use some more warmth. The space is lofty and trendy, creating acoustics that allow voices to carry when the restaurant is empty and probably makes things loud when it is full. Music would be a nice addition, lending both atmosphere and a noise cushion.Service
The waiter was very friendly and efficient, as well as knowledgeable about the restaurant’s menu; but the food took a while in spite of the restaurant being only half full.Food
The Tofu soup had just the right amount of spice and contained a good portion of large-cut vegetables, possibly too large as they were hard to navigate onto a spoon.The steamed dumplings were filled with white-meat chicken and a touch of green vegetable but were a little bland. In contrast, the dip was very spicy.
The egg roll was served piping hot out of the fryer, but the mostly bean-sprout filling was lukewarm. The dip looked like a duck sauce but was thinner and tart and tasted like a combination of soy sauce and rice vinegar.
The orange chicken dish was easily enough for two or three people and came with a scoop of fried rice on the plate. The chicken was all white meat and the breading mostly crisp in spite of the orange sauce, which was very orangey.
The Shrimp with XO sauce was fairly spice and served over a large portion of green beans. The sauce was the star of the show and, according to the waiter, was made from Soy sauce, lemon grass, shrimp and scallions. It was especially good as a coating to the shrimp, which were medium sized, tender, well cooked and plentiful. The only downside to the dish was that there wasn't quite enough sauce for all of the green beans.
