A new column that is embarking in discovering the exciting dining experiences that Ambergris Caye has to offer.

Luxurious, is the first word that comes to mind as you walk through the front door at Red Ginger Restaurant. You step out of San Pedro and into the surroundings of The Phoenix, the island’s newest exclusive condominium resort that sets the stage for the rich and elegant setting of Red Ginger.

The inspiration for the restaurant’s name comes from the tropical red ginger flower that is native to the rainforest of Belize and it adorns the dining area giving it a touch of class. The cozy surroundings, made warm by the rich red walls, spot and rope lighting and candles on the tables and walls, sit around 50 guests in both the main dining area and outdoor patio setting.

Our first host of the evening was bartender Amalio ‘Tua’ Requeña who recommended the cocktails to start of the night. Having become very popular on the island, Mojitos were a must and mixed to perfection for us were the Ginger, Basil and regular Frozen Mojitos. Tua never allowed our glasses to run dry and throughout the evening supplied us with more delicious cocktails including the classic Watermelon Martini, Pear Margarita, Amigo Freeze, Tropical Paradise and Ginger Trio.

Red Ginger serves a combination of dishes popular across the Americas & the Caribbean, which include innovative versions of more familiar recipes together with less known regional cuisine. Guests are delighted to find familiar local dishes in the menu, but each has been altered and infused with complementary flavors to give that uniqueness which will definitely have people coming back for more.

Three ceviche combinations were lined up to get our taste buds all fired up. Grouper, Shrimp and Conch filled the designer glasses, but standing out amongst the three was the sweet-flavored Grouper Ceviche with its mango juice, ginger and cucumber sauce. The creamy shrimp ceviche and traditional conche ceviche did not fail to impress either. Complimenting the ceviches were strips of raw Tilapia drizzled in wasabi and balsamic vinegar – very tasty and a new experience.

Another trio appetizer came our way in the form of miniature Salbutes topped with fresh vegetables and variations of chicken, shrimp and pulled pork. The appetizer that sparked our interest was the Sweet Potato Soufflé, a very popular root for making pudding in Belize. The soufflé settles on a cream base and is topped with shoestring fries of the same root – a delightful treat that puts a tasteful twist to a traditional island favorite product.

A very rich Black Bean Soup topped with Mexican white cheese and herbed croutons preceded our main entrees. By far the Pork Tenderloin was atop our favorite meal of the evening. Equally delicious were the Braised Beef Short Ribs and Shrimp & Scallop Risotto. The Pork Tenderloin stood out with is tangy mustard and tarragon sauce that was perfectly accompanied with sweet mashed plantains and sweet green beans. In the other plate, two large chucks of slow-cooked short ribs melted with the honey-chipotle glaze which was served with mashed cassava and vegetables.

There was room for dessert, barely; but the dessert portions at Red Ginger do not have you regretting your indulgence on some sweet treat. The portions are just enough to calm your cravings and end your dining experience on sweet note. How does it sound to cut into a rich chocolate cake and have molten chocolate pour out to meet with a vanilla bean ice cream? Yes, very decadent. And the Caribbean Tio of Crème Brulee is perfect, with the flavors of mango, pineapple and coconut infused in each cup.

In this review, we choose not to kill you with over-description and shower each menu selection with mind-blowing adjectives that lead to over-kill. The one thing we will say is that you need to visit Red Ginger and experience the food for yourself, and make your own descriptions. We highly recommend Red Ginger and know that you will fall in love with the food. For reservations call 226-4623.