opens iNg Cuisine
Click to EnlargeHenry Ng
, a veteran of several Aspen restaurants, has opened iNg Cuisine at the ABC
.Aspen Times photo/Paul Conrad.
...Chef Henry Ng has moved around a bit in his 25 years in the valley.
has confined his
travels pretty much to downtown Aspen: Arthur's on Main Street when he
first arrived in town in the late '70s; Fins at the Fireside Inn, under Shadow Mountain; Szechwan Gardens, where Kenichi now sits; Eastern Winds on Cooper Avenue; and, most recently, back to Main Street, where Ng
was a key ingredient at Matsuhisa.
At 55, Ng
has finally broken out of the commercial core.He
has also, finally, entered the realm of the chef-owner.Two weeks ago, Ng
and his wife, Amy, opened iNg Cuisine in the Aspen Business Center
(the restaurant is pronounced "ing" and Ng is pronounced "ang.")
But it is the culmination of a long-held dream for Ng
"I've thought about this for a long time," said the native of Taison, China."I want to create something that's my own experience, create a new cuisine."Ng
has plenty to draw from.At the age of 7, he
began shopping and cooking for his
family, which included five children.He
trained in restaurants in Hong Kong before moving to Los Angeles in the mid-'70s.In 1979, he
got a call from a Los Angeles friend that the highly regarded Chinese restaurant Arthur's needed kitchen help.Ng
headed to Aspen.
As head chef at Arthur's
brought the popular restaurant to a new level.It was included on a list of the 10 best restaurants in the country.After Arthur's
experienced business troubles, Ng
landed at Fins, where, for the first time, he
experienced French cooking.He
later returned to more familiar terrain at Szechwan Gardens and Eastern Winds.At Matsuhisa, his
attention was divided between working the sushi bar, handling Chinese-food catering and training kitchen staff.Ng
says that all that experience has been turned into a cuisine with a unique touch.Some of the dishes at iNg
are borrowed from other kitchens.But the Pepper Halibut, reduced in Chinese black vinegar and mirin; and Shrimp Yuzu Basil with fresh tomatoes, are new creations.
"All my life is cooking," said Ng