#fusion-cuisine

#fusion-cuisine

On the warm, rounded tables of thick slab oak, chef Anand Singh - who earned fine dining credentials at Rosewood Las Ventanas in Cabo San Lucas - serves folded raw hamachi slices topped with tiny dabs of curry and a maroon-colored pool of tamarind ponzu that wouldn't feel out of place at a Nobu. A proper spoon swipe indents a celeriac puree topped with edamame and microgreens next to a portion of banana leaf-roasted Chilean sea bass.

At the top end, sushi masters are practising a truly creative art, turning out delicate dishes that are almost too pretty to eat.

Mount Everest Deli and Grocery in Ridgewood serves food that borders on fusion: saucy, bright red tandoori chicken heroes; bacon, egg and cheese paratha wraps. But you have to get the Jhol momo. It's a tall tub of dumplings sloshing around in a spicy, tomato-based broth. Part of the fun of eating it is scooping up these massive chicken-filled dumplings with a little plastic deli spoon.

For me, the light bulb moment was the steak frites croissant. I was scrolling Instagram when the golden brown pastry popped onto my phone screen, a hunk of steak poking out from between its lifted layers and a few peppered fries sitting on a smear of sauce on top. I couldn't look away, transfixed by this creation from Houston croissanterie Shakkar. I realized that savory croissants across the country had escaped all limits of tradition.

You could make a strong case that lasagna is the most popular Italian dish ever, or at least in head-to-head competition with spaghetti. It's versatile, beloved, and easy to experiment with, so there's no reason not to play with the recipe. It's a great canvas for exploring new flavors. For that reason, if you're looking for an unexpected umami twist, try making your next lasagna with some miso.

Chang Pai Chinese is a Bangladeshi Chinese restaurant in Ozone Park that also makes a few Thai dishes. (Actually, their tom yum soup is pretty delicious.) The casual corner spot, which you'll spot right away because of the large bubble tea cut outs plastered to the windows out front, has all your standard Chinese takeout options like hot and sour soup and sesame chicken.

Looking at Lunchables today, with its somewhat slimy bologna and sad little pizza crusts, it is hard to picture the kind of "cool factor" that Lunchables had. But its cachet in the cafeteria in the '90s was almost like a fashion accessory. The yellow box, often adorned with characters from the latest popular TV show or movie, was seemingly everywhere. Though the food itself - sodium-packed lunch meat - was nothing to write home about, its packaging and marketing made it highly desirable for kids. Lunchables also came with a juice pouch and a piece of candy, which could feel like an absolute feast for elementary schoolers.

The drinks at Trung Nguyên Legend Cafe are known for their visual appeal and unique presentations, especially the Ottoman and Roman ice milk coffee sets.

The team steamed the rice cakes to soften them, then seared them to create a crisp outer layer. Sauteed mushrooms, a dashi-butter pan sauce, and Parmigiano-Reggiano rounded out the pasta-like vibe.

Transforming nori sheets into taco shells means cutting them into tortilla-sized circles. Consider deep-frying them tempura style for a crisp texture.

Sarima Cafe blends South Asian cuisine with Filipino influences, featuring dishes like sweet potato mushroom dosa, calamansi shrikhand doughnuts, and ube crinkle cookies.

Bali's fine dining scene has evolved to match its international population, offering diverse culinary experiences beyond traditional dishes like nasi goreng.

Cómodo blends Latino and American cuisines creating hearty dishes that reflect deep flavors and careful preparation, focusing on a comforting dining experience in a charming atmosphere.

The new cocktail bar, called Darling, is located in the old Mary Chung's space, which has seen a complete overhaul, featuring exposed brick walls and a commissioned mural.

Ciaorigato, located inside Hotel Bijou in Union Square, is a new Japanese-Italian fusion restaurant showcasing unique dishes like bucatini with tsukune curry.

We both are fusion too. Being honest these days, most of the people are fusion. Today's generation we're a blend, we can eat anything, accept anything as long as we like it.