Blue Ginger is one of the liveliest restaurants in Grand Baie at dinner time: an open-sided space on the main strip, exposed to the evening sea breeze, with a bar that faces the road and a dining room that fills with the sounds of a good kitchen operating at full speed. The food spans the breadth of Asian cuisine — Thai, Japanese, Chinese, Vietnamese — with the skill to back up the ambition. The dim sum is made fresh from a list of 20 selections: har gau with tiger prawn and water chestnut, char siu bao baked with a lacquered glaze, a crispy spring roll stuffed with glass noodles and black mushroom. The Vietnamese pho, available all evening, uses a bone broth simmered for 12 hours and comes with shaved beef, hoisin, fresh coriander, and a wedge of lime. The cocktail programme is built around Asian spirits: Japanese whisky highballs, a yuzu gin and tonic, a lychee martini with rice wine vinegar. The energy at Blue Ginger on a Saturday night — several large tables, cocktails arriving, dim sum baskets stacking up — captures something of a Hong Kong hotel restaurant in a Mauritian setting. Reservations are essential at weekends; the bar stools are available walk-in.