Red Ginger aboard Oceania Marina

The ambience of the red ginger is beautiful. The service is amazing. We love the watermelon and duck salad. I had a lamb dish that was the best prepared lamb on the ship. My husband had shrimp. You can have everything as spicy as you want. We have eaten at the red ginger on the Marina and Riviera ships about 8 times and love the experience.

Short and sweet this place was great! Perfect for our crazy bachelorette group. It was loud enough to drown out our inappropriate conversations so we weren’t annoying the other people dining. Our waiter was very patient with 10 girls asking for something new every time he got back to the table. Most importantly the food was delicious.
We ordered a few of the same dishes for the table:
Black Edaname
Kani
Krispy Kale Blossoms
Rock Shrimp (so good)
Truffle Salmon Roll
King Yellowtail Roll
Spicy Tuna Roll

Two more meals at this Red Ginger two years later, and each time was a five-​star dining experience.
On the first visit, after popping down some addictive Edamame, the Chef’s Selection of Sashimi & Sushi, including Caviar Tipped Spicy Tuna Sushi with pureed Wasabi, chased with hot and spicy Tom Kha Gai were ideal openers, followed by filling Summer Rolls with palmera. Warm Caramelized Tiger Prawns drenched in a sweet and spicy fruity sauce jolted taste buds into rapt attention. An Avocado Lobster Salad with crispy lotus, lobster, avocado, tuna, hamachi, den miso, and Shiso Vinegar was refreshing and almost a meal in itself. Bronzed Miso Glazed Sea Bass on a Hoba leaf was moist and beautifully flavored as the focal point of the meal. An exotic Fruit Sorbet Trilogy with coconut, mango, and pineapple flavors and a steamed Ginger Cake with Apple Cadamon Ice Cream ended the dinner well. Throughout the meal, White Pear Hot Tea added yet another fruity flavor.
On the return visit, after polishing off some more Edamame, sushi prepared with sticky rice tasted great, while the highest grade of sashimi melted in the mouth. For good measure, I also enjoyed Beef Carpaccio and light Vegetable Tempura before attacking more substantial fare. Caramelized Tiger Prawns and an Avocado Lobster Salad again woke up taste buds and satisfied. Miso Soup contained silken tofu. A medium rare Beef Filet marinated in Teriyaki Sauce was an excellent entrée, accompanied by asparagus, carrots, and crispy lotus. Stir-​fried Udon Noodles with steamed Jasmine Rice were perhaps unnecessary but well prepared and received. And a Ginger Cake and Fruit Plate ended this meal on a suitably lighter note.
Service was suitably responsive on both occasions, and the contemporary Asian ambiance and choice of special chopsticks added measurable value to the total effect of each experience.

I wholeheartedly agree with the previous reviewer. The Red Ginger aboard Oceania’s Marina is amazing! The food (I mean cuisine) and a décor to match. If you are ever aboard this ship, reserve immediately at the Red Ginger.

A solid four stars. The selection of teas is wonderful, the décor and food representation stylish, and the service outstanding.
The classic issue with running an Asian eating establishment is under or overspicing dishes by default, since everyone has a different tolerance for heat. The normal response to this conundrum is to ask people on scale 0 to 4 how spicy they want it. The food was very well prepared, but this question was not asked of us… we ended up asking for chili sauce on the side afterwards. I’m guessing the default seasoning is just right for the primarily «mature» clientele on board Marina. Another nice approach we have observed in good Asian restaurants is to load up on the fresh herbs and savoury spices (NOT the salt)…this might be a good tactic for Red Ginger to bump it up to 5 stars for customers like me with more adventurous palates, without putting off those that can’t handle the heat so well.