Bustling and spacious restaurant with modern decor and high ceilings, serving Pacific Rim fare.
“Bustling and spacious restaurant with modern decor and high ceilings, serving Pacific Rim fare.”
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of Wild Ginger Downtown Seattle in Seattle, WA, including restaurant and food images when available.
dipping sauce, rice cake and pickled cucumbers
6 skewers - marinated in ginger, shallots and spices. Served with a peanut dipping sauce.
6 skewers - marinated in lemongrass, ginger, and ginger. Served with a peanut dipping sauce.
6 skewers - Local pork marinated in turmeric and spices, then grilled and served with a peanut dipping sauce.
4 skewers - Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.
The basil, lime juice, thai chilis, and tamarind. Served with butter lettuce leaves for wrapping.
Seared tuna roasted dried chilies, sesame oil and sesame seeds served with shrimp crackers.
Filled with vegetables and mushrooms. Lettuce, the basil, cilantro and bean sprouts provided for wrapping. Served with a sweet-hot dipping sauce.
House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.
*contains spices* One of the unique culinary soup wonders of the world: a rich coconut curry chicken soup with fresh egg noodles, topped with crunchy fried noodles, lime juice and soy sauce.
Shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.
House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 5.
Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.
*contains spice* A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. Vegetarian version also available for 21.
Twice cooked fresh duck spiced with Sichuan peppercorn and five spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.
Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, and garlic and ginger.
Flank steak stir-fried cooked in a soy and ginger sauce until tender.
A classic from the Golden Triangle. Pork shoulder and belly are slow cooked in a aromatic sauce with peanuts, hints of mace, cinnamon, cardamom and pickled garlic.
Marinated in coriander and sichuan peppercorn then grilled and finished with mint-basil coconut and crushed peanuts.
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic indian spices.
Wok-fried chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.
Wok-fried with coconut milk, galangal and kaffir lime peel. Finished with coconut milk.
Fried tofu, eggplant, soy sauce, kaffir lime leaf and basil.
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