The Ginger Pig has the soul of a Chinese restaurant, owing to founder Natascha Hess's time spent living in China and her love of her host family's home cooking. But her eatery also encompasses ideas from Thailand, Vietnam, Korea and Japan, so it's best to mix and match. The Bangkok balls are little fried rice spheres with a touch of red curry; the happy hour Korean rice dog one-ups the standard corn dog with a crunchy-chewy rice-and-cornflake coating; and the hot and sour shredded potatoes offer a taste of Chinese tradition. More of that can be found in the Sichuan-style eggplant and Auntie Zhang's Chinese noodles, but keep your eye on the menu for new dishes that are always worth a go.