Ginger Park Opens In Boston With Nationally Recognized Executive Chef Patricia Yeo

Restaurateurs, Mark Raab and Hemant Chowdhry Open Ginger Park,an Approachable Modern Asian Restaurant in the South End

Restaurateurs Mark Raab and Hemant Chowdhry are excited to announce the opening of Ginger Park, kitchen + bar in Boston's South End, where they have brought on board nationally recognized Executive Chef Patricia Yeo, author of the popular cookbook, Cooking from A to Z. The restaurant is located in the former Penny Savings Bank at 1375 Washington Street and Union Park, previously occupied by banQ.

"Our goal was to open a restaurant that reflects the neighborhood and how people are dining today," says co-owner Mark Raab. "We also wanted to create a welcoming environment that embodies the energy of both the space and food. By bringing Chef Patricia Yeo to Boston, we believe that we are fulfilling a need, a demand, for a modern Asian restaurant in the South End. Ginger Park promises menu items that one will simply crave. This neighborhood spot is also approachable with a $20 and under price range."

EXECUTIVE CHEF PATRICIA YEO
Resident Executive Chef Patricia Yeo describes the menu at Ginger Park as casually sophisticated South East Asian Street Food. "Dishes from the opening menu will encompass ideas and inspirations that I picked up during my recent two year stay in Asia where I did "stages" with street vendors in Thailand, Malaysia and China."

Yeo, previously of AZ and Sapa in New York City, was looking for a change and found Boston to be the perfect place to do so. "I am at the point in my life where I want a balance between work and my personal life. It is impossible in NYC, and I believe that Boston is a city where I can achieve this," says Yeo. "Boston is also a food mecca with lots of wonderful restaurants and great chefs; I am excited to now be a part of it."

THE MENU
The opening menu at Ginger Park offers many hot and cold plates that diners can share-or not-with prices ranging from $7 to $19. A few of the selections include: Stir-fried Silver Pin Noodles with snow tofu and bean sprouts, $14; Edamame Potsticker, $8; Pork and Shrimp Water Dumpling with a black bean-chile oil, $7; Chicken and Garlic Chive Siew Mai, $8; Steamed Shortrib, Sweetbread and Leek Windmill Dumplings, $9; Duck Meatballs with Massaman Curry Sauce, $12; Steamed Buns and Tea Smoked Chicken, $9. Ginger Park also offers an innovative take on bar snacks including BBQ Potato & Taro Chips, Crispy Fava Beans and a Pot of Pickles.

THE WINE & SPIRITS
A Recipient of Boston Magazine's "Best Sommelier" award, Geoffrey Fallon serves as the bar manager and sommelier at Ginger Park. Fallon's philosophy dictates that the beverage menu should represent the restaurant. He achieves this by carefully selecting wine to pair with the menu, while also including a wide variety of styles and flavors. Fallon has created the restaurant's wine list to include an assortment of international offerings, from Roter Veltliners of Austria and Pinot Noirs from Alsace, to Pinot Grigios of California and Torrontes of Argentina. Moreover, Fallon has included wines from the Pacific Rim (New Zealand and Australia) region that compliment Yeo's vibrant flavors. The restaurant also boasts a growing sake menu that includes unique offerings such as sparkling sake and cedar barrel-aged sake. Ginger Park's wine and sake list is approachable and is sure to please a large audience with over 20 different wines by the glass, starting at $8, and over 300 wines by the bottle, with 60 percent offered for under $50.

Ginger Park also offers a full bar and unique cocktail list. Fallon is currently experimenting with ingredients found in Yeo's kitchen to create new and exciting flavors that pair well with the rest