Gingerboy is brought to you by the same group that is behind Ezard and it uses the same approach of using high quality ingredient to create asian dishes with a modern flair. Gingerboy takes a hawker style approach to the food as evidenced by the fact that half of the menu is explicitly centered on dumplings, snacks and street food. We came here one evening for dinner and will share that experience.
We started off the night with a serve of the son-in-law eggs. The eggs are lightly poached and then flash fried to ensure the inside stays runny while the outside is crisp. The eggs are served with chilli jam and asian herbs. These must be consumed in one bite, lest you risk the gooey inside of the eggs spurting everywhere. They are a great way to start the meal – with a burst of flavour and textures.
We then moved onto a more substantial entree, ordering the beef tataki. These slices of beef were beautifully tender and came with a delicious black bean soy sauce and topped with shredded carrot. The thin slices of beef soaked up the sauce and ensured each bite was incredibly juicy and full of flavour.
We also couldn’t resist the salt and pepper chicken spare ribs with tamarind hot sauce. These were fried perfectly and were crispy on the outside yet juicy on the inside. The tamarind hot sauce was the perfect dipping sauce as the sourness of the tamarind counteracted the spiciness of the chilli to create for a great sauce that provided the fried chicken with a buzz.
For the main, we ordered the braised beef cheek which was served with pickled vegetables and topped with cucumber ribbons. The beef was deliciously tender and fell apart easily and the vegetable provided a nice crunch for some textural variation.
Overall, this was an excellent dining experience. The food was top notch and served in a more casual setting than Ezard. I’m keen to come back one day and make a meal out of just the snacks and street food dishes!