ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon PrintIcon Twitter

Chicago chefs introduce the flavors of Macau to Americans

Restaurant and cookbook help to preserve a unique culinary heritage

<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.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more