About the Show

Ming Tsai is a new style of chef creating cutting-edge American cuisine. His original yet accessible recipes are based on superb pairings of basic flavors from Western and Eastern traditions.

Spicy Mango Salsa

Edamame Crusted Ahi Tuna with Daikon Salad

Leftovers: Minced Squab in Lettuce Cups

Somen Noodle Sushi with Wasabi Oil and Soy Syrup

Tropical Asian Curry Paste

Grilled Sushi Rice with Soy-Ginger Glaze

Asian Spiced Fried Chicken

Five Spice Pumpkin with Tahitian Vanilla Ice Cream and Caramel Sauce

Smokey Turkey Shumai in a Sweet Pea Broth

Basil Tomato Soup

Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce

Mango Orange Lime Granite

Spicy Salmon Tartar with Asian Pears and 2 Vinegar Syrup

Tofu and Spinach Salad Spicy Miso Dressing

Egg Noodles with Sweet and Spicy Beef Sauce

Chile Skate Roasted in Banana Leaves

Asian Pesto with Grilled Shrimp

Aromatic Braised Oxtail with Preserved Lemon Polenta

Roasted Chicken with Fried Rice Stuffing and Scallion Oil

Charred Beef and Spinach Hand Roll

Black Tea-Lychee Granite

Asian Duck Confit with Citrus Pea Sprout Salad

Herb Chicken Stew

Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad

Classic Bean Sprout Stir Fry

Oysters Tsai

Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout

About the Host

Ming Tsai

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming's Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the Chairman of the National Advisory Board.