The only thing better than fried chicken or curry is both, and Eem has it all. Born from the brains of some of Portland’s brightest chefs, Eem is both innovative and inventive, a collective breath of fresh air.
The Sweet and Sour Fried Chicken is a little soggy by the time it arrives, but the batter is still bomb. A good balance between sweet and tangy with a touch of spice, it’s bigger pieces with a sauce like Pok Pok lite.
The White Curry is where it’s at. Smoky burnt ends permeate a sweet and creamy coconut, all soaked up by cauliflower chunks with a mouth-watering char. The spice level is Thai-nothing but American medium so order some extra rice to drink every drop.
Massaman Curry is equally mind-blowing, earthy and sweet, full of deeply-smoked shredded lamb shoulder, meat that melts in your mouth.
Wok-Fried Greens are pricey, but the portion is perfect, and the bitter greens are an ideal accompaniment to any entree.
“It’s just rice, how good can it be?” I said, stupidly. Don’t miss the BBQ Fried Rice - they make the most of every single grain, coating each piece with smoky brisket drippings.
Collaboration curry is the best thing I’ve eaten in Portland to date, and that is saying something. I love everything about Eem, from the concept the flawless execution.
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