“It’s perfect. You can pull the duck breast right off the bone.”
The signature dish, which the restaurant is known for, is the Beef Massaman, she said. The home-style Massaman beef curry is infused with exotic herbs and sautéed with potatoes, onions and roasted peanuts and served over a choice of Basmati or red rice.
“It’s the southern comfort of curries,” Ms. Radigan said. “It’s light and hits the mid-range of different, unique exotic herbs. Plus it’s really healthy. It’s the little things that make this a nice combination.”
Chef Mike Swann’s favorite dish is the Red Snapper Sauté, which Ms. Radigan described as a “beautiful looking dish,” that is layered with flavor.
Red rice lines the bottom of the bowl, and is then topped with PEI mussels and garlic bok choy. The snapper—tender and sweet on the inside with just the right crispness on the outside—sits on top. The dish is then flavored with a lemongrass-, coconut- and ginger-infused broth.
“It’s light, fresh, full-bodied, aromatic and flavorful,” Ms. Radigan said of the layered dish. “And it’s brought all together in a neat little package.”