This private kitchen is in many ways not private at all—located on a swank three-story yacht out in the Aberdeen Typhoon Shelter, Kea’s next to a myriad of other yachts moored nearby and counts Jumbo floating restaurant as a close neighbor. On the other hand, you’re not likely to get a more intimate experience than this; facing the open waters, Kea’s gives you a sense of lulling tranquility that can’t be replicated on land.

Kea herself greets you with a warm smile and a friendly handshake as soon you step off the mandatory sampan ride from shore and onto her custom-built boat, complete with Miele equipment, a fully functional open kitchen and a wine fridge. There are two set menus to choose from, both with optional wine pairings.

We had a Thai-inspired five-course menu for $598 per person and brought our own bottle of red (corkage $100). Even before the end of our first course, pan-seared salmon with crispy Japanese seaweed, the whole table had fallen in love. The fish was delectably fresh, and contrasted wonderfully with the wasabi-flavored nori. Our fragrant, feisty wok-fried spicy minced chicken with crunchy basil leaves was another hit. But it was the flavorful tenderloin with red curry and green peppercorn and the steamed Chilean sea bass with an addictive lemongrass cream sauce that really stole the show.

By the time the baby banana roll and coconut ice cream came along, the deal was sealed. Warning: bring motion-sickness pills if you and the sea don’t agree. Open Fri-Sat for dinner. Call in advance.