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Doll, you can’t say your shrimp patties are the best anymore — Chef Cherese “Kiko” Fejarang’s version just got named one of the best restaurant dishes in the U.S. by none other than the New York Times.
Yelper Corinne B. sampled Chef Kiko Fejarang’s Crispy Shrimp & Corn Patties during a July visit to The Duchess, and praised them as “flavor-packed.”
(Photography by Corinne Bowers)
Just a year after opening The Duchess in the Hampden neighborhood of Baltimore, the CHamoru executive chef and co-owner’s culinary expertise was recognized by the New York Times Food staff in “The 23 Best Restaurant Dishes We Ate Across the U.S. in 2025.”
In the story published Tuesday, chief wine critic Eric Asimov called Kiko’s Crispy Shrimp and Corn Patties “feathery light.” He added that the dish “tasted like the platonic essence of their ingredients, a beautiful balance of textures and flavors.”
Congratulations to Kiko and the staff at The Duchess — putting Guam on the map, one shrimp patty at a time!
TRY KIKO’S SHRIMP PATTIES
Chef Kiko Fejarang’s Crispy Shrimp & Corn Patties are only available during dinner service 5-10 pm daily at The Duchess in Baltimore. Book your reservation on the website theduchessbaltimore.com.
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