Worldwide icon-chevron-right North America icon-chevron-right United States icon-chevron-right Illinois icon-chevron-right Chicago icon-chevron-right Fat Rice

Fat Rice

Restaurants, South Asian Logan Square
4 out of 5 stars
(10user reviews)
Photograph: Martha Williams Fat Rice

Time Out says

Let’s knock this out right away: You’re getting the arroz gordo. It’s a spectacle to behold, a paella-like thicket in which sausage, pork, clams and prawns are piled on a bed of rice—a dish worthy of sharing its name (which translates to fat rice) with the restaurant itself.

Tackle the prawns first: Crack their shells and disengage their plump insides. Now the clams. There might be a stray sandy one in there, but the rest have integrity. Next, a tea egg (boiled, then cracked and steeped in tea and soy sauce, such that the liquid seeps in, marbling the exterior): It’s fragrant and saturated with seasoning. And now the unsightly hunks of pork, a disappointing mass of tough and chewy meat.

Just when the arroz gordo becomes almost senseless, there’s an olive: an acidic reprieve. And then there’s the soul of the dish, crisped black at the pot’s edges, packed with nuggets of Chinese sausage and pickled raisins that burst with sweet, tangy juices. I’m talking about the rice.

There’s something about big, conglomerate dishes like this—the fat rice, the low-country boil at Carriage House, the moqueca at La Sirena Clandestina—that makes them immensely pleasurable to eat. They’re the opposite of faddish: They’re dishes with long histories, things you don’t have to think about to enjoy. This sense of history and of place is what makes Fat Rice’s approach so successful: Owners Abraham Conlon and Adrienne Lo (formerly the duo behind the supper club X-Marx) are cooking the food of Macau, a former Portuguese colony along the South China Sea. As such, their menu is heavy with influences both Portuguese (bacalhau, salt cod) and Chinese (pot stickers, Szechuan peppercorns), not to mention any other forays toward which Conlon, the chef, is guided. If this convergence sounds like “fusion,” what’s remarkable about Fat Rice is it certainly doesn’t taste like it: The food is natural and understated.

Which leads me to the only problem with getting the fat rice, which is you’re only getting the fat rice. The dish is served as part of a $35 prix fixe, preceded by a soup and followed by a dessert, and two people minimum must order it. This is not (I promise) kitchen despotism; it’s Conlon/Lo having your back. There is so much in this dish that it’d be a waste to order more. Not to mention how pleasing the soups are, whether it’s silky tofu complementing creamy pumpkin or lush winter melon played against funky Chinese sausage. Everyone gets their own dessert, but I’ll leave the too-soft pineapple cake and the Rice Krispie–like confections topped with savory, thread-like dried pork to my companions: For me there’s only the serradura, a Portuguese trifle-like dessert I prefer to think of as the most socially acceptable way to eat an entire bowl of whipped cream. (There is, I should note, also drinking to be done: The “adult sodas” are lighthearted, zero-pretense cocktails, and Craig Perman of Perman Wine Selections has assembled a small, exciting, well-priced list.)

The other ramification of ordering the arroz gordo is that you’re going to have to go back to Fat Rice. Because there is just too much worth trying. Egg-and-chive pot stickers—who would have thought such things could be so delicate? The salada gordo is a veritable garbage salad, not totally harmonious and not sufficiently dressed, but hey: If Fat Rice is a place where big folds of jamón Iberico and candied nuts are garbage, I’ll take it. I thought I was familiar with the numbing sensation that comes from Szechuan peppercorns, but the Shaking Chili Whitefish left me shivering and so numb I had to stop eating it for fear I wouldn’t be able to taste the rest of the meal. And there’s one thing in particular I’m glad I could still taste, the Balichang & Catfish, a pot of unsung riches: steamed fish, smooth tofu, meaty eggplant and pork belly with the sour twang of balichao, Macanese shrimp paste. I’d never heard of balichao, and yet this dish had such warmth and comfort that it, like Fat Rice writ large, instantly felt familiar.

By: Julia Kramer



Address: 2957 W Diversey Ave
Cross street: between Richmond St and Sacramento Ave
Transport: El stop:Blue to Logan Square. Bus:52,76.
Price: Average share plate: $14
Opening hours: Dinner (Tue–Sat)
Do you own this business?

Users say (10)

4 out of 5 stars

Average User Rating

4.4 / 5

Rating Breakdown

  • 5 star:7
  • 4 star:0
  • 3 star:3
  • 2 star:0
  • 1 star:0
1 person listening

I've been here several times and have explored the menu pretty extensively and I NEVER GET BORED. The last time was actually my favorite because one of the people in our party didn't eat pork (which is pretty hard at a pork focused spot) so we got almost every vegetarian/seafood dish on the menu and they were all FANTASTIC! The drinks were all great, i love the intimate vibe, and if you are really adventuresome - i highly recommend the rice made with pork blood - its a sort of decadence you would not expect at all and its AWESOME.


I've been waiting to come here for quite some time as I'd heard so much about it. The food itself was above average. The wait staff was rather slow especially considering we had a 5:45 reservation... The place wasn't packed at all. 

I had the worst customer service experience here, which is why the three stars. We waited over three hours, with them constantly telling us, "Oh, just a few more minutes."  After this wait, we sat down and tried to order.  All of the must-gets were sold out!  How do they not plan accordingly?  The waiter was also rude, and they did not apologize or comp anything.  Needless to say, I will not be back.


I've only been to Fat Rice once, but I had an absolutely wonderful experience. From the food to the friendly staff I can not think of a single complaint. I'm an incredibly picky eater, and had no problem finding plenty of dishes that were wonderful!

Make reservations for their delicious food, great cocktails, & wonderful service. Get the Fat Rice. It's worth the price. Oh, don't order the Egg Tarts...I want them! =)

Fat Rice is probably my favorite restaurant in Chicago-- GO! Everything's meant to be shared, so make sure you come with a group of people who are down to split. (You'll want a taste of everything on the menu, anyway). I'd say only order the fat rice if you're with a group of four or more. My must-have is the pork floss and nori rice krispie-- unlike any dessert you've ever had!

So, I'm not sure if it was just me, but I was really expecting a lot more from the food. My laksa didn't have a lot of broth in it - it was almost like sauce mixed in with the noodles while I was expecting something "brothy" or more of a soup especially since it was freezing when I got there. I was also not entirely sure if I was served samosas ( which is what I ordered), or a fried vegetable roll. Don't get me wrong - the food is very tasty and beautiful presentation, and the cocktails in the menu is delicious. I guess I was expecting it to be more true to how these dishes are made and served. I'll probably come back and try something else on the menu.


When my petite friend and I ordered the signature fat rice bowl, the server reminded us that it was a lot of food for just two people. "Don't worry, we'll manage." Forty minutes later, we were scraping the last morsels of jasmine rice from the bottom of the bowl and licking our fingers. The dish is absolutely amazing, and also a great value for how much food you do actually get. It's filled with spicy prawns, hard-boiled eggs, olives, Chinese pork, roasted chicken (the good dark meat variety), sausages and more. We loved it. We had heard that you could only get the egg tarts as part of the weekend brunch program, but we requested them anyway despite it being a Friday night. Our server brought us two! The deal was thus sealed--Fat Rice is a new favorite.

moderatorStaff Writer

Obviously order the fat rice. My friend and I were lucky enough to grab a seat at the kitchen and chat away with the staff while we ate. They made fun of how much food we ordered for just two people, but I had the last laugh when I ate leftovers for the next three days, which were equally delicious reheated—a true testament to a great dish. Get there early to put your name in, but if you need to wait for a table fear not, they serve drinks and Mama's Nuts next door and that's definitely not a bad way to start a meal here.