05 Feb '15, 9am

NEW on #TrendSing: The state of fusion food in Singapore.

NEW on #TrendSing: The state of fusion food in Singapore.

Experts say it was celebrity chef Wolfgang Puck who was responsible for turning cuisine-mixing into a trend when he opened Chinois on Main in Santa Monica in the early ‘80s. A few years later, Norman Van Aken branded it “fusion”, a term borrowed from jazz music. As with most fads “East-meets-West” cuisine rankled as quickly as it spread, bloating with mediocrity and at times absurdity. With the internet still quite latent at the time, its reputation only trickled down to Singapore less than a decade ago, after which local professionals made sure to steer clear from what was by then considered an F-word — it wasn’t allowed on a signboard, not on the menu and probably not even in kitchen chatter. Today, however, chefs are re-embracing fusion, not as the “cheap thrill” it was before, but as an age-old cooking technique. “All cuisine is at heart a form of fusion,” Sara Dickerm...

Full article: http://singapore.coconuts.co/2015/02/04/trendsing-state-f...

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