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By: Linda Ball

Fat Rice chef Abe Conlon won the 2018  James Beard Award for “Best Chef in the Great Lakes” category. A group of my foodie friends went to lunch there recently to check it out. Because we were a table of 15, they had us sit in their,“private space” –  the bakery. What a wonderful room, dining among the yummy baked goods, with neighborhood residents stopping by for Portuguese egg tarts and other sweet and savory treats.

Fat Rice Bakery Dining Room with Waiter Toni

We decided to order a chef tasting menu instead of ordering on our own. Our waiter, Toni, was beyond helpful in leading us through all the best Macanese dishes.  From the “Small plates” selections, we started with curried, Singapore cabbage, boiled pork and ginger dumplings, and curry vegetable samosas.

Next to arrive was a couple of items from the “Large plates,” a Singapore style “Omelette” which is “chewy rice flour and egg stir-fry with shiitake, spinach and chili sambal.” And “Minchi” hash – stir fried minced pork and beef, sunny eggs and a potato crouton.

And the piece de resistance was the Fat Rice signature dish, large bowls of “arroz gordo” described as “akin to paella.” The sumptuous bowl included curried chicken (wings and thighs), char siu pork, linguica (homemade) sausage, wood roasted beef, chili prawns, chorico, and golden raisins. It was delicious from top to bottom.

With our coffee and tea we shared Ceylon Snickerdoodles described as “gooey, salted, with yolk custard filling.” A perfect finish to a wonderful adventure at Fat Rice (located at 2957 W. Diversey Ave.)

 

 

 

 

 

 

 

 

 

 

 

 

 


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