Summary
At Fusion World Cuisine, Chinese favorites like chicken stir-fry and hot and sour soup sit next to lamb chops and sea bass on the menu. The national dish of Thailand, pad Thai, sits next to Indian- style vegetable curry. The Web site of the restaurant, which opened in Monument in September, says the theory is "balanced integration, where the original ingredients and culinary techniques (are) harmonized with the creativity."
In practice, I've found culinary fusion a lot like nuclear fusion. While it happens naturally all the time, humans have yet to make it happen in any useful way. In Fusion World Cuisine's case, that means the Chinese dishes cooked by Hong Kong native Waiming Tung are quite good, but, even though the chef has cooked in Bangkok, France and Norway, something about his international dishes gets lost in translation.See the full content of this document
Extract
Cold Fusion Cold Fusion
The restaurant's decor is on par with the restaurant's ambition. Tall, elegant booths line one wall. A wavy banquet table swi...
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