Did someone say fusion or rather confusion? Isn’t that the very first thing that clunks in our heads when we hear the term fusion food. But before we play the honorary judge of the food court, let us hear out the other side of the story too.
Fusion food is a delectable dance of different cultures or one mouth-watering love affair of surprising flavours. Wolfgang Puck, Peter Gordon – do the names ring a bell? These pioneers of fusion cooking have put critics to slumber with novel creations from their magical cauldrons.
This Casanova of all cuisines has managed to have its fair share of sweethearts. Diners wanting to treat their appetite with a fresh twist of the old, adore the flirting flavours of the fusion food. All is jolly good till the chef is able to strike the perfect chord with the dish – easier said than done.
“The trick to enjoying fusion cuisine is to have an open mind, and of course the love for food!”
Chefs often research on ingredients they are playing with to get a perfect blend of the flavours. But, diners get disappointed when they start off with a preset idea of the original dish. The trick to enjoying fusion cuisine is to have an open mind, and of course the love for food!
Fusion Food in Singapore
Many Singaporeans have already taken to fusion food – but let it be said that it doesn’t always have to break the bank. Many resident private chefs in Singapore are inspired to combine culinary concepts from different countries or even continents. Singaporean chef Shawn Yan loves experimenting with bold Asian flavours using classic European techniques – from fine dining to BBQ concepts.
Chef Jason Vito loves adding a new twist to traditional Asian fare and specialises in modern French & Pan-Asian cuisine. Other examples include famous restaurant chef Dallas Cuddy, who specialises in European Japanese fine dining, and chef Benjamin Fong, who is getting his inspiration from American and Mediterranean cuisines.
Find out more: Food Trends in Singapore
Reminiscences of the Fusion Food
During the 70s era of disco, when people were shaking a leg to the Bee Gees, culinary gurus were brewing up recipes that put fusion concepts on the spotlight. More specific, some believe the credit goes to the French with the “Nouvelle Cuisine” that combined theirs with the Japanese. However the trend more popularly radiated from the United States and Australia.
How exactly did people in one country get to know about the cooking secrets of another? The years of trade and travel between countries let people exchange recipes giving birth to scrumptious new food.
Examples of Fusion Cuisines:
Asian Fusion (Pan-Asian) Cuisine: A confluence of Asian countries. For example: Laksa noodles, Lemongrass Salsa, Shirataki with Wasabi sauce.
Tex-Mex: South-western American with Mexican hola! For example: Fajitas, Chimichangas, Chili con carne (chilli with meat).
Pacific-Rim Cuisine: The rumba of the island nations. For example: Lobster Springrolls, Teriyaki Salmon, Pineapple Ham.
Eurasian Fusion Cuisine: A tough pie of opposing poles- European and Asian culinary. For example: Beef Smore (stew), Caponata (eggplant relish), Devil’s Curry.