Berkeley's Chick'n Rice Gets New Chef

And an array of new dishes has been added to its menu.


Rachel Ayotte

Founded by a quartet of young UC Berkeley grads who loved Thai street food, Chick'n Rice opened in downtown Berkeley last September.

Co-owners Jason Wang, Vince Cao, Shawn Tsao, and John Keh founded the meal-delivery company Caviar in 2012, then sold it to Square before starting Chick'n Rice, whose main dish is khao mun gai — chicken poached with ginger, garlic, Thai chiles, and fermented Thai soybean paste, served over rice.

Now the fast-casual spot less than a block from the Cal campus' West Gate has a new chef: Gregory Delgadillo, formerly of the three-star Michelin restaurant Saison.

With Delgadillo at the helm, Chick'n Rice now has a range of additional menu items. 

These include the KMG Roll (depicted above), comprising poached chicken and fresh vegetables in a rice paper roll; Chicken Satay, which is marinated chicken with your choice of traditional Thai sauces; Popcorn Chicken, also with your choice of traditional Thai sauces; and Thai Fried Rice made with chicken, greens, and Thai spices.


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