Described by my roommate as the “pinnacle of Irish-Chinese cuisine” (it’s hard for me to distinguish Irish sarcasm), the 3-in-1 can be found in any chipper or Chinese takeaway. And by chipper, I mean any place that serves fried delights late into the night.
The 3-in-1 is straight and to the point. You’ll get a plastic or aluminum tin filled with:
- A bed of white rice, followed by
- A layer of fries (the Irish seem to like their fries cut thick), topped off with
- Sate or curry sauce.
It looks like a big blob of goop, and its texture certainly is like that — but trust me, this tastes great when you have a few beers inside of you. Add breaded chicken balls to this concoction and it turns into a 4-in-1.
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Sometimes people ask me what I did in Ireland, and I always make it a point to say something about the 3-in-1. Is it really that good? Students usually laugh when I mention it.
Perhaps it’s because of the sheer absurdity of the thing. Rice + french fries? Who would have thought? It may not be the most refined dish out there, but it’s prevalent enough that every Irish student has an opinion of it.
And so, the 3-in-1 has a place in my heart. Or my arteries.
