Ming's | Our Story
A decade of bold eats in San Antonio
Ming's started with a single stall, a steamer, and a belief that San Antonio was ready for something different. More than a decade later, we're still cooking — grateful for every guest along the way.
How it started
In 2011, Ming Von Bargen set up a stall at a San Antonio farmers market and introduced the city to its first steamed bao buns — under the name Ming's Thing. Humble, handmade, and gone before noon.
From stall to restaurant
What started at a weekend market grew into a full brick-and-mortar in Midtown, then a second location at La Cantera, a Spurs culinary residency, and the launch of Ming's Cafe. Ming Qian and Hinnerk Von Bargen built this together — every step.
The food we're known for
Bao buns are still the heart of the menu — glazed pork belly, Thai shrimp, Cubano — but the kitchen never stopped exploring. Coconut Curry Rice Bowls, crispy chicken, noodles: Chinese street-food spirit with a global sense of adventure.
Jujube and the full bar
At La Cantera, we introduced Jujube — a full bar pouring signature cocktails, Japanese whisky, sake, and more. Happy hour hasn't been the same since.
Recognized by San Antonio
The San Antonio Express-News named us among the city's top 10 Chinese and top 10 brunch restaurants for 2025 — an honor that belongs to every guest who's pulled up a chair.