Recently appointed executive chef Brian Topham has until his arrival at the Warwick Le Lagon in Port Vila been well acquainted with the food of the Pacific due to his previous posting in Fiji where he took a great interest in training the local talent. This is exactly what he has been doing at Le Lagon and declares that he isn’t one of those chefs that ‘arrive, put on the big hat and don’t share’. He believes his restaurants are only as good as his staff and wants to ensure that he passes on all the knowledge he can as their boss. His mantra is ‘education, communication, action’ and he’s on the case in his quest to lift standards and consistency

Wild Ginger has long enjoyed a reputation for fine Japanese-influenced food and the central teppanyaki station is a great place to sit and watch the theatre as his team toss, flip and sauté the many fresh ingredients that go into the delicious range of dishes they produce. This includes, lobster, salmon, chicken, prawns, beef and vegetables and a variety of combinations of all these. But the menu isn’t limited to just teppanyaki.

Entrées include ‘nature’s superfood’ edamame beans to be eaten straight from the pod, coconut shrimp, salt and pepper tofu or squid, Vietnamese rice paper prawn rolls and Tom Yum soup a selection that ranges across South East Asia. Also from the à la cart menu there is a choice of twice-cooked lamb cutlets, a seafood grill or a Thai red duck curry among others. There’s also a selection of sushi and a tempting dessert list with several exotic ice creams and a crème brûlée.

The restaurant location within the spectacular grounds of the resort is in prime position with views over Erakor Lagoon to Erakor Island and beyond and has its own outdoor deck reached through the wall of bi-fold doors that keep the place breezily cool at all times. For bookings call +678 22 313.