Sunday, June 1, 2014

Ming's Noodle Bar: Heritage Fresh Chinese/Japanese Cuisine and Cocktails!


                                                   Ming's Noodle Bar...amazing decor and art, phenomenal food and I didn't even try the noodles yet! But I plan to go back and try the different varieties!

     So I finally tried Tulsa's newest fresh made-from-scratch Asian restaurant. You can taste the freshness in every bite.  So, both owner and chef/owner were present...yet another sign of a restaurant that will succeed. The best restaurants always have the presence of one or all's the only way to ensure good food is going out and service is meeting the patrons' expectations.  Both chef/owner and owner came to my table and I had the privilege of meeting them and shaking their hands.  Super nice folks.

     As always, I asked the server Marsha, who was a stellar person by the way, to bring me the best or the chef's favorite on the menu. When Chef Fai Jow came over and started telling me what his favorite dish was...I could see the passion he has for not only the food, but specifically these dishes. The main dish he promoted was the Spicy Asparagus Chicken, which I had as my main course.  Here's what I started with...Hot & Sour Soup, Roast Pork Plate, Kimchi, and Spicy Asparagus Chicken.

Hot & Sour Soup-With lily flower, wood ear mushrooms, diced tofu, fresh bamboo shoots and a sprinkle of green onions with a drizzle of sesame oil. (You can see the oil in the center...mmm, sesame oil.) Small $3.50/large $5.50

Roast Pork Plate- Made fresh in-house, served with a side of sweet and sour apricot sauce, finished with a sprinkle of sesame seeds and green onions. $6.50

 Kimchi- House made with seasonal vegetables and seasonings. $3.50 (I ate some of this with the roast pork.)

 Asparagus Chicken-With shitake and crimini mushrooms, shallots, red bell peppers, fresh bamboo shoots, purple onions, julienned  carrots. $13/ exchange shrimp $16

     The entire meal was what you would get in a big city top chef restaurant. And the decor, wow.  But before we move on to the coolness that is the inner Ming's Noodle Bar, I need to add the following to what made this meal beyond foodie-gasm sensation.

     You see, Chef Fai Jow created a sauce that he actually bottles and sells.  Say hello to my lit-tel friend, Dragon's Chili Oil. A little goes a long way. It's not too spicy but packed, I mean loaded with flavor. I added it to my rice, I sprinkled some on the roast pork...AH-MAY-ZING!!!!

      There were a couple of other was a house-made orange marmalade, not too sweet but mellow, and just right. I also spooned some of this over the rice as well as the roast pork.  The other was a sweet soy concoction...I'm embarrassed that I took notes as I ate and sampled, and then, I left my notes there on the table :-(. So I'm going purely by memory.

      A few known facts about Chef Fai Jow like his family opened THE first Chinese restaurant in Tulsa...yep, true story. AND, because of his immense talent and years of experience, as owner/chef of Ming's, he brings us all of that goodness and transfers it into every dish he makes.  The flavors are vibrant, fragrant and layered so nothing gets lost but rather infused. 

     There's a very nice patio outside with flat screen TVs and a HUGE bar inside. You can enjoy the food at the bar, on the patio or, in the beautifully decorated restaurant.  Check out the photos of the artwork and especially the ceiling mural, that is still in the process of being's gorgeous!

 The Patio

 The Art Work

 The Restaurant 

The Bar

     Ming's Noodle Bar...a new Tulsa favorite of not only foodies everywhere, but people that love and appreciate good, quality food. 干杯! (cheers!)

Ming's Noodle Bar on Urbanspoon


  1. The ginger soy sauce pictured is also a house specialty soon to be on store shelves next to the dragon oil

    1. OMG, that's awesome. I will definitely add that to my Asian cooking oils and spices! Thanks for the update!