In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting Bib Gourmands and sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s vegan Mexican dishes in Toronto or a century-old Manhattan institution filled with Jewish delicacies, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Chef Natascha Hess began her culinary journey as an exchange student in Beijing, where she learned the fundamentals and flavors of Chinese home cooking from her host family. Since then, the Connecticut native has traveled internationally to Shanghai, Singapore, and Bangkok—each time bringing back a flavor or inspiration for her next dish.
"My goal is also to share the wonderful flavors I have had traveling," says chef/owner Natascha Hess. "All we have are our memories, and I want our team and guests to make amazing memories enjoying each other and the food and drinks."
So, strap in and clear your plates, because this onetime food truck turned Denver favorite is filled with flavorful dishes inspired by different Asian cuisines.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at The Ginger Pig?
Hong Kong French Toast and Char Siu!
The Char Siu has always been a staple. The way people responded to it is what helped us get from a food truck to the restaurant. It is our signature dish.
The Hong Kong French Toast is a really special dish, and it's the staff favorite!! I had a traditional version with peanut butter in Hong Kong. We were worried about doing a peanut version because our kitchen is small and in Denver we cater to a lot of allergies. We wouldn’t be able to keep the peanut butter in a separate fryer, so we decided to try our own take with Singaporean Kaya jam. It’s amazing, really. People need to try it.
What price range can customers expect at The Ginger Pig?
$20-$30 per person.
When is the best time to stop by?
Stop by during happy hour - we also have a great cocktail menu and deals on small plates for people so they can try and share things together. That’s from 4-6 PM Tuesday-Sunday and late night from 9-10 PM Thursday-Saturday. We also do karaoke night Thursdays at 8 PM.
What was the idea behind The Ginger Pig?
The Ginger Pig started as a food truck in 2016 as a tribute to my Chinese host family who I lived with in Beijing for three summers in college. Then in 2020 we opened a brick and mortar in Denver serving Asian street food from all over Asia, inspired by my travels.
How would you describe your approach to food and cooking?
I try and approach food by making food I want to eat. I use a lot of acid and layers or bold flavors in my food. Dishes that are memorable to me have a lot of depth of flavor, and I always want to make food people will remember. I also subscribe to kaizen—the Japanese philosophy of continuous improvement. I like to figure out ways to always keep improving things.
How did you conceive of a menu that is delicious, yet good value?
Starting as a food truck, we had to have a small menu and maintain great value. That experience really helped in conceiving a restaurant menu where we wanted to maintain great quality at a great value. Opening the restaurant during COVID in 2020, we continued to focus on what would travel well and be good for to-go and delivery. This helped us to keep it simple and be consistent in the transition from food truck to restaurant. In the years since, our menu has evolved and elevated, but we still focus on the value to our guests. We want to be sure our food stays approachable so we can share it with as many people as possible.
How have you been able to maintain your standards with the rising cost of ingredients?
We have had to raise our prices, to keep up with the increases in the cost of essentially everything. We have had to also be creative in solving these issues though. Adding a small fee to each order to help pay for the fluctuating cost of operating, while still maintaining approachable menu prices. Having a flexible team that can work throughout the whole restaurant (back and front of house) can help when trying to control labor costs. We have a teamwork-based sequence of service that allows us to work with a smaller team who can help anywhere at any given time. To be able to maintain our high standards with quality ingredients and ingredient costs going up constantly and rapidly—we’ve had to adjust. It’s been difficult, but the kaizen philosophy keeps us improving and looking for creative solutions.
Hero image: Jeff Fierberg / The Ginger Pig
