"This small restaurant started out as a food truck a few years ago, but now it’s a small restaurant with a busy takeout business. The move here is to pick up a few bags of takeout after spending the day pretending to be a pirate on a day sail. Stick to the signature dishes menu, like the wedding chicken roast with a blend of garam masala, saffron milk, and raisins that hits all the right sweet and spicy notes. Some other standouts: the rich lamb chop korma that’s been marinated in 16 different spices for slow-cooked for 12 hours, and the Singapore-style chili shrimp with a sauce that will kick you right in the tongue." - tanya edwards
