Red Ginger is the second specialty restaurant we tried onboard. It took a bit of effort to locate it. Both Red Ginger and Jacques are located on Deck 5 but they are at opposite ends of the corridors that split to accommodate the onboard shops. We got some extra steps in as we followed a large chartered group onboard that was filling the hallway only for them to go into Jacques instead. The extra steps it took to go down the wrong hallway, back up the wrong hallway, around the central staircase, and back down the correct hallway were put to good use during our meal. We tried many things and asked our waitress for many recommendations between choices. We left very full and happy with the great service. We both happened to pick red shirts to wear tonight and didn't even realize the extra connection until we were seated at Red Ginger. The host complimented our matching fashion and laughed when I said "I wish I could say we planned it that way!" Our favorite part of the night was when our waitress asked "Is there anything you forgot to order? Can we bring you some more?"
You can check out the menu on Oceania's website by clicking here.
Practicing with the chopsticks provided at each place setting - they will bring a fork if requested.
Dad tried edamame for the first time. Everyone gets a small bowl to start the meal.
Crispy Ginger Calamari Appetizer - cilantro, garlic chips, shallots, and a sweet chilli sauce. I normally love calamari but this one was as tough and crunchy as pork rinds. I asked to switch to another appetizer and it was no problem. The waitress did ask if it was okay if it came out after my next course because they were already ready to serve my next course.
Vietnamese Banh Trang Summer Rolls Appetizer - rice paper, red beet, fried tofu, pineapple, mango, Boston lettuce, coriander, and peanut sauce. This was Dad's first choice of an appetizer and my second choice. We both loved it!
BBQ Baby Back Rib Salad - pork ribs and miso apple glaze. Cue the Chilli's "I want my baby back" jingle to be stuck in your head for the rest of the day.
Chili Miso Soup - shiro miso, wakame, scallions, silken tofu, edamame, and baby spinach
Asian Greens salad - mixed greens with a peanut dressing
Beef Teriyaki - beef filet, carrots, lotus, asparagus, and micro cress
Red Ginger Stir Fried Rice
The Dessert Menu
We went with the server's suggestion of the Bounty Cake - coconut, chocolate chips, and vanilla bean.
The outside looks like a tall but small cake but in reality, it is several soft pieces of cake stood up to surround a surprise filling inside.
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