1/2 cup seasoned rice vinegar*
1/4 cup soy sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon chili oil*
ginger, chili, dipping

Cookies
1 1/2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/4 cup robust-flavored (dark) molasses
1 large egg yolk
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract

Icing
1 1/2 cups (or more) powdered sugar
5 teaspoons water
1/2 teaspoon vanilla extract
ginger, orange, stars

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise

5 large egg yolks

For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)
ginger, vanilla, bean