Sweet Ginger - beef, tofu, noodles in hot pot. Credit, Sweet Ginger
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Sweet Ginger menu

The following information was recently updated on January 16, 2018

Sweet Ginger in Midvale offers one of the most authentic Chinese menus in Utah. Sweet Ginger has particular specialties with Shanghai, Szechuan, Hunan and Mandarin dishes. The restaurant also offers a late night cheap eats menu that’s cash only.

Sweet Ginger menu

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Sweet Ginger menu - chef specialties, soup
Sweet Ginger menu – chef specialties, soup
Sweet Ginger menu - seafood, vegetables
Sweet Ginger menu – seafood, vegetables
Sweet Ginger menu - pork, beef, lamb
Sweet Ginger menu – pork, beef, lamb
Sweet Ginger menu - chicken, duck, clay pot, north chinese cuisine
Sweet Ginger menu – chicken, duck, clay pot, north chinese cuisine
Sweet Ginger menu - pastry, rice, noodle, dessert
Sweet Ginger menu – pastry, rice, noodle, dessert

The above Sweet Ginger take out menu is dated 2013 and was provided by a reader of the site.

What else should I know about Sweet Ginger

Cuisine: Chinese
Don’t miss: Sichuan specialties
Reservations: No
Parking:
Alcohol: No
Service and atmosphere: Casual, waiter service

What are the hours for Sweet Ginger in Midvale

Monday 11.00 a.m. – 10.00 p.m.
Tuesday 11.00 a.m. – 10.00 p.m.
Wednesday 11.00 a.m. – 10.00 p.m.
Thursday 11.00 a.m. – 10.00 p.m.
Friday 5.00 pm. – 10.00 p.m.
Saturday 11.00 a.m. – 11.00 p.m.
Sunday 11.00 a.m. – 10.00 p.m.

Where is Sweet Ginger located in Utah

220 W 7200 S, Midvale, UT 84047
(801) 352-0888
sweetgingerut.net

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.