Word: fusions
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Dates: during 2000-2009
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...event means “being able to celebrate all cultures as well as your own. So it’s kind of like a fusion,” said Yui Hirohashi ’06, student publicist at the Harvard Foundation. “Jada will add to that energy...
...times, The IA’s full-bodied and soulful sound was reminiscent of classic fusion acts such as Medeski, Martin and Wood as well as more current genre-benders such as Robert Walter’s 20th Congress, Galactic or Soulive. The Galactic comparison seems especially apt after hearing the band members stretch out on their 15-minute opening instrumental...
...would you want to spend $400 on food that is better prepared at your hawker stall for $2?" asks Chung Ho Shi, the Hong Kong-born chef of the Golden Peony restaurant in the Conrad Centennial Hotel, where Jackie Chan likes to stay and eat high-end Cantonese food. "Fusion got pretty screwed up in the late '90s, with chefs putting too many flavors on the same plate?a little coconut milk, some smoked salmon, some curry," says Otto Weibel, director of kitchens of the Raffles Group and president of the Singapore Chefs Association. "That's not fusion; that...
...past few years, several high-end restaurants in Singapore that served fusion cuisine?like the Japanese-European Centro 360?have closed. Others have refashioned their menus to make them more representative of one culinary culture. Last year, Weibel changed the focus of Raffles' Jaan restaurant from French-Cambodian to modern French. At Equinox, on top of the adjacent Raffles City complex, he has gone to great lengths to assure diners that they can choose between "pure Western and pure Asian cuisine," cooked in two separate kitchens...
...overseas chefs reacting to Singapore's fusion backlash? Michelin-starred chef Vineet Bhatia, of London's modern Indian restaurant Rasoi Vineet Bhatia, was shocked when he flew in to be guest-chef for a week at local haute Indian restaurant Rang Mahal. "To call something fusion in Singapore is taboo," he says, "because people think it is bastardized food." Culinary faddists be warned: if Singapore's chefs are any indication, you'd best send back that salmon tikka pizza and get your nose out of the lemongrass lobster bisque...