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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.

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