Fusion Confusion

I am in the greedy kind of mood, so I thought I should write about food.

Fusion food is simply a combination of several cuisines in one dish. It combines elements of various culinary traditions while not fitting specifically into any. It was made popular in places like California and in large metropolitan areas in the 1970s, by legendary food icons like Wolfgang Puck.

Now, it looks like it is resurfacing in Singapore. Some brave chefs from a couple of restuarants are offering it. Some fusion dishes include: pasta with ikura and salmon sashimi, baked spicy pineapple rasam, gulab jamun cheesecake. Some of the creations of our local chefs include: cold pulot hitam with coconut ice cream, roast suckling pig with foie gras, chilly crab spaghetti.

At one stage, the traditionalist were unhappy that their food was being "pariah-rised". They felt (and still do) that ingredients from different world cuisines should never meet on the same plate.

Have you tried it? There are some that are done so well, that I feel we should not condemn it. Why discourage chefs from letting their creative juices flow? I dont find it a "confusion".



I say: If their creations can tantalise my taste buds, just bring it on!!

Now I feel like going out to indulge myself at one of these restaurants. I hope this post did not trigger cravings in my friend bp.

:)