Since our first visit, Curry Boys has moved its shop a few yards away from the original tiny order-at-the-window spot to a full-fledged brick-and-mortar building—though pink frame cottage would be a more accurate call. Fusing South Texas and Southeast Asian flavors and techniques, the kitchen makes the most of barbecue (sourced offsite from South BBQ & Kitchen headed up by Andrew Samia) and Thai flavors (courtesy of co-owners Andrew Ho and Sean Wen, who were both semifinalists for the James Beard award for Best Chef Texas in 2023). The beauty of this fusion cuisine becomes obvious when you dig into a perfectly balanced rice bowl of meaty Vietnamese pork ribs seasoned with cilantro, fried shallots, and Kaffir lime leaves. Or when you try Good Luck Cluck, with peppery chicken thighs and a smooth rich yellow curry, sided by curry creamed corn and finished off with flan-in-a-cup citrus dessert. For more on the origin story of this affable outlet, check out the April 2021 article by Texas Monthly barbecue editor Daniel Vaughn.