Ming Qian

Chef and Owner

Ming’s Thing and Ming’s Noodle Bar

Growing up in Beijing, Ming Qian loved to help her mom prepare food for the family. Besides the good times, Ming clearly remembers her Mom’s ability to transform humble ingredients into memorable meals.

After graduating from Jing Ji Xue Yuan Economy and Business School in Beijing, her professional career led Ming into the hospitality industry. After starting her career in international 5-Star business hotels, Ming and two partners opened a restaurant featuring Chinese Noodles and Sichuan Hot Pot. She successfully operated this place for more than three years before she continued her career in the international hospitality industry.

In 2011, Ming started her business in San Antonio. Renowned for creative and innovative food, Ming’s Thing’s guiding principle is: Great Natural Food with No Compromise on Taste and Flavor. Ming’s Things loyal customers appreciate the creative noodle dishes, imaginative stuffed Baos and scratch made all-natural charcuterie.
Ming’s Thing’s line of Asian inspired dressings has become a staple in many households in San Antonio.
Every Saturday and Sunday Ming’s Thing is one of the most beloved food vendors on the Pearl Farmers Market in San Antonio, as local favorite Ming’s Thing has a devout following and many loyal customers.
Ming’s Thing is also known for customized catering for small in-home parties or cocktail receptions for up to 300 people.

in 2016, Ming continued her endeavor by opening Ming’s Noodle Bar, a casual concept focusing on contemporary and innovative East Asian Noodle Dishes and small plates. Shortly after opening, Ming’s Noodle Bar received multiple mentions in local and social media. In 2015 and 2016 Ming’s Thing and Ming’s Noodle Bar received several awards including “the Best of San Antonio, and was voted among the Top Ten small eateries in San Antonio in 2017.

As a member of “Les Dames d”Escoffier”, an international organization of successful female leaders in the culinary industry, Ming is often involved in charitable work, helping young aspiring women to succeed in the food service world.