Ming Tsai

By Food & Wine
Updated March 08, 2017

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Spicy Crab Cakes with Mango Puree

PHOTO © DANA GALLAGHER
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When making crab cakes, it’s customary to keep the crabmeat in chunks. Here, it’s best to break up some of the meat to keep the crisp patties together.

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Hot-and-Sour Shrimp Soup

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Growing up, Ming Tsai loved the flavors of traditional Chinese hot-and-sour soup, but he didn’t like the heavy texture. This is his riff on that soup, with a much lighter and tangier broth.

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Vegetarian Red Curry Noodles

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This dish is a great showcase for the flavors of Southeast Asia: It’s spicy, tart, creamy and slightly sweet. Use the extra curry as a marinade or pan sauce for chicken or pork.

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