The most theatrical Asian table in Grand Baie: chef Ram Rai's pan-Asian room inside LUX* Grand Baie, where straw-fired Peking duck and a soya-sauce sommelier turn dinner into a performance.
Ai KISU is the pan-Asian restaurant of LUX* Grand Baie, the resort that opened on Mauritius's north coast in 2021. The open kitchen is led by chef Ram Rai, who is from Kathmandu and trained in hotels across Asia and Dubai, and the room is dressed with modern Japanese art and served by a soya-sauce sommelier.
The signature order is the roasted Peking duck, brought to the table crisp-skinned with steamed pancakes, spring onion, cucumber and hoisin. The kitchen's set piece is the Warayaki straw-fire cooking done in the open kitchen, and the caviar-illusion dessert closes the meal. Ram Rai also runs an eight-course pescatarian tasting for diners who want the full sweep of the menu.
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Ai KISU is at its best for a special-occasion dinner or an evening designed to impress, where the straw-fire theatre and the tasting menu carry the night inside a polished resort setting. Perfect occasions: Anniversary · Impress Clients · First Date.
Skip Ai KISU if you want a casual beach shack or rock-bottom prices. This is a polished, premium resort restaurant inside LUX* Grand Baie with theatrical straw-fire cooking and a soya-sauce sommelier, built for a special night rather than a quick local meal.
Ai KISU is the pan-Asian restaurant inside the LUX* Grand Baie resort on the Coastal Road in Grand Baie, on the north coast of Mauritius. The resort opened in 2021, and the restaurant is best reached by booking through LUX* Grand Baie, particularly in the high season.
The kitchen is led by chef Ram Rai, who is originally from Kathmandu, Nepal, and trained in prestigious hotels across Asia and Dubai before joining LUX* Grand Baie. He favours Southeast Asian flavours and runs the open kitchen, including the Warayaki straw-fire cooking that defines the room.
The signature dish is the roasted Peking duck, served crisp-skinned with steamed pancakes, spring onion, cucumber and hoisin sauce. The straw-fired dishes from the open kitchen and the caviar-illusion dessert are the other highlights, and there is an eight-course pescatarian tasting menu by chef Ram Rai.
Ai KISU is a premium resort restaurant, priced accordingly. One diner reported a bill of around 20,000 rupees for two with South African wine on Tripadvisor, covering sushi, scallops with foie gras and beef. Expect full luxury-hotel pricing, with the eight-course tasting at the higher end of the menu.
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