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Chicago chefs keep fading Macanese flavors alive

Quest to preserve Macau's culinary history steps up with Fat Rice cookbook

<i>Arroz gordo</i>, Portuguese for “fat rice,” is the protein-heavy namesake dish of the Chicago restaurant. (Photo by Nona Tepper)

CHICAGO -- Three weeks before opening their first restaurant together in 2012, and after hosting more than 200 "pop-up" dinners, Adrienne Lo and Abe Conlon finally settled on a culinary theme for their new space: Macanese, in honor of the former Portuguese colony of Macau, in southern China. Nine months later, Bon Appetite magazine named it the fourth best new restaurant in the U.S.

Despite featuring an unfamiliar cuisine at an unmarked corner in Chicago's far northwest, diners still come to enjoy the food and atmosphere at Fat Rice. (Photo by Nona Tepper)

Located in Chicago's bustling Logan Square community, Fat Rice is one of the few restaurants in the city --and in the U.S. -- that specialize in authentic Macanese cuisine.

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