Fusion Cooking


I can't speak for anyone else, but to me "fusion" cooking is simply cooking that disguises that fact that the chef can't make up his mind about flavours. If you break down whatever is on your plate and scrutinize each piece individually, you'll realize that on its own, each part tastes good. However, putting them together proves to be disastrous most of the time. East meets west is a nice concept, but the flavours are all wrong. Bok-choi and cream sauce garnished with capers?! Dim Sum with rice pudding??! I don't know what you're thinking, but to me, it's like seeing people wear black socks with sandals!
Another thing about fusion restaurants is that in their menu, the dishes always starts off interesting, but at the end they pair it with things I don't like. Examples being; seared tuna with a papaya and pine nut salad drizzled with a pineapple sauce (I don't like papaya nor pineapples!) or grilled salmon on a bed of coconut risotto garnished with taro chips (*thumbs down* for coconut and risotto!) Or or or the best was seared duck (LOVE!) with a lobster (LOVE!) and watercress salad (LOVE!) with caviar-buttermilk dressing (Still GOOD!) marinated with authentic Indo-Thai SPICE (AHHHH.....I can't handle spice, let along Indo-Thai *sigh*). Bottomline: Fusion cooking boggles my mind!