The term fusion was first applied to food in the 1980’s to describe the blending together of various cuisines to create a new and interesting dish. Asian fusion cuisine was immediately a success on the burgeoning fusion food scene. Wolfgang Puck is generally regarded as a pioneer in this area, as he popularized many dishes that combined Chinese style with more traditional European ingredients and preparation.
So what exactly is Asian fusion cuisine? Quite simply, it’s a combination of Asian styles of cooking combined with Western styles. In the early days this style was shown in ubiquitous dishes like Chinese chicken salad, or mashed potatoes with wasabi.
Over time this concept of Asian fusion cuisine has evolved to be much more nuanced and creative. Today we see the popularity of Asian and Latin dishes often in dishes like Korean tacos and sushi burritos. But various Asian cultures can also come together in one dish, not necessarily with the addition of Western influence. Hong Kong cuisine is by its very nature a fusion of Asian cultures. At Uncle Joe’s Hong Kong Bistro we’ve put a Chinese influence on the Japanese dish ramen. Ours is inspired by a Chinese brisket soup and the ramen broth features the flavor of Chinese spices.
A fusion style is also evident in our desserts, such as the Mango Sticky Rice, which is popular in Thai cuisine. We put ours inside of a fried dumpling and serve it with coconut gelato and caramel.