Blue Ginger

Behind the 150 year-old carved and brass-bolted temple doors, Blue Ginger portrays a calm and spacious oasis, that is until half-way through the evening when it literally can be overflowing with diners. It is well-recognised as a jewel in the crown of the Inner West of Sydney and an institution for high quality South-East Asian food.

Blue Ginger is the brain-child of owner Les Huynh, a self-taught chef and author of two cook books titled ”Blue Ginger” and ”Take Away“, with a real passion for food. His food reflects influences from all over South-East Asia and successfully blends the traditional with modern techniques. Since opening in 1996, Blue Ginger has received many awards and accolades.

Eating at Blue Ginger is a journey into a South-East Asian dining experience of street food and restaurant food. All its dishes are designed to share and enjoy around the table. All the ingredients used in its dishes are sourced in the market daily. MSG is not used, the curry pastes are handmade, and all the sauces are free of preservatives and colourings.

The most-popular dishes are salt and pepper squid, braised pork belly and green papaya salad, and grilled barramundi fillets with chilli and black beans. There is of course a much wider range of tempting dishes.

The sommelier has carefully constructed a reasonably-priced wine list to complement the food. Diners are encouraged to ask the Blue Ginger staff to suggest the best wines to match their choices of food.

South East Asian, Thai
241 Darling Street, Balmain NSW 2041 Sydney Australia
+61 (0)2 9818 4662
Opening hours: 
Dinner: Tuesday-Sunday 6pm-late
Fully licensed
Yes (bottled wine only)
Available for functions: 
Blue Ginger is well-equipped to cater for most types of functions and events and can tailor a package to suit your needs. The restaurant has a maximum capacity of 120 people and is available for excusive venue hire throughout the year.
Al fresco dining area: 
Bus to Balmain; Taxi
Paid street parking available
Credit cards accepted: 
Vegetarian options: