Honoring 2018 james beard foundation winner, abe conlon and fat rice.
For my brother’s 16th birthday, we had brunch at Fat Rice. What a wonderful place. As soon as you walk in the restaurant you are greeted with fun posters of alien clams and other things. The staff is knowledgeable, friendly, and kind. Now to the menu. They have a variety of Malay, Portuguese, and Macanese dishes. I shared the signature Fat Rice with my parents. It is very good. Imagine taking a paella and combining it with fried rice. It is overflowing with jumbo stuffed prawns, Cantonese glazed pork, delicious clams, hard boiled eggs marinated in black tea, and many more tasty surprises. At the bottom is delicious crispy jasmine rice. This is all served in a cast iron bowl that easily served us three.
My brother had the Minci hash. This is a Malaysian classic served with stir-fried pork and beef with greens on a bed of coconut rice with a sunny side egg on top. This dish’s beautiful presentation was only elevated as the egg yolk dripped into the bowl and combined the dish into one yummy unit. My brother loved it.
The final dish was the Malay style “omelette” that my sister had. This is not your traditional omelette. This has greens, sausage, shrimp, spicy sambal (pepper sauce) and is made with a rice flour batter and resembles a scramble. This dish is very tasty. Made entirely in a wok, this dish would usually would require a chef’s full attention but at fat rice they are so talented they can cook five other dishes at the same time.
Thanks to Chef/owner Abe Conlon and Adrienne Lo for the opportunity to enjoy these tasty dishes. Abe showed us around the whole restaurant. He showed us some of his 100 year old cast iron skillets...talk about some flavor being baked in. We also got to see the bakery where we had Fat Rice’s take on the rice crispy treat. This deliciousness had caramel, shaved shallots, and was finished with some pork dust. Yum!
My brother had the Minci hash. This is a Malaysian classic served with stir-fried pork and beef with greens on a bed of coconut rice with a sunny side egg on top. This dish’s beautiful presentation was only elevated as the egg yolk dripped into the bowl and combined the dish into one yummy unit. My brother loved it.
The final dish was the Malay style “omelette” that my sister had. This is not your traditional omelette. This has greens, sausage, shrimp, spicy sambal (pepper sauce) and is made with a rice flour batter and resembles a scramble. This dish is very tasty. Made entirely in a wok, this dish would usually would require a chef’s full attention but at fat rice they are so talented they can cook five other dishes at the same time.
Thanks to Chef/owner Abe Conlon and Adrienne Lo for the opportunity to enjoy these tasty dishes. Abe showed us around the whole restaurant. He showed us some of his 100 year old cast iron skillets...talk about some flavor being baked in. We also got to see the bakery where we had Fat Rice’s take on the rice crispy treat. This deliciousness had caramel, shaved shallots, and was finished with some pork dust. Yum!
