the guidebook is published by Moon and the authors are Chicki Mallan and Patti Lange (I bought it long before I found this board :-()

"... the (Ramon's) chef whips up great seafood, Asian meals, and surprisingly good Cajun dishes. It's said that chef Rommie Kie, a transplant from Hong Kong, learned the Cajun touch from Paul Prudomme of Louisiana fame. The fresh seafood is great, along with Kie's Hong Kong specialities."

So, live and learn. I like Barefoot's idea of "dolphins" or "turtles", but I also like a restaurant to tell it like it is. Since there was no menu they should have. This is the one place in Belize that we didn't have above average food and service and it wouldn't have hurt so much if it hadn't been one of the pricier meals we had! Actually, my thought was we were probably subsidizing their guests who are on meal plans...