Fusion can be a confusing and terrifying word for many foodies. Developed in the 1970s, this trend scares away those who fear mangled cross-breed cooking. When poorly executed, fusion food brings a mash of flavours (think masala lasagne) , but when successfully achieved, it harmonises the best of two cuisines, most commonly east and west. Nowadays,  contemporary cuisine  is much more likeable and sophisticated terminology for this popular fare, with blending of unusual ingredients becoming commonplace. The flavours are bold in Hong Kong this month; so we’ve picked a few must try contemporary restaurants achieving interesting things. 

Essence : There’s a time and a place for buffet…preferably when you are in no mood to rush. If you’re looking for something different this July, try the Novotel buffet in Tung Chung. Traditional dried Cantonese seafood is cooked in a Western style, so try the dried fish maw chicken cream soup, or the creme brulee with radish roots. This is available only until the 31st of July.  1/F, Novotel Citygate Hong Kong, Citygate Outlets, 51 Man Tong Road, Tung Chung, 3602 8808

Favaca Wine & Grill : In the heart of Central, this Korean-Euro inspired bar and restaurant provides a reprieve from the crowds of Lan Kwai Fong. Recommended by the chef is the risotto with foie gras and wild mushrooms served bibimbap style.  31C – D Wyndham Street, Central, 2882 3872 

點心皇海魚專門店 (Dim Sum King Saltwater Fish Specialised Restaurant) : This little gem has gained particular notoriety for its unusual dim sum. If you’re hungry after a cycle through Tai Po, stop off here for shao mai with fish soup served in a teacup or lobster cooked in carbonara sauce. Shop A1, G/F, May Sun Buildling, 4-20 Kau Hui Chik Street, Tai Po

L’atelier de Joel Robuchon : With a new chef on board who is determined to experiment with a range of Asian ingredients, we couldn’t leave this one off the list. After a bit of a revamp the Robuchon menu now includes fresh melon in beef jelly with Sichuan pepper and Pata Negra mousse as well as a scallop tartare with shimiji mushroom in a ginger and vegetable broth.  Shop 315 & 401, The Landmark, Central, Hong Kong, 2166 9000

Buongusto (Editor’s choice) : This Italian-Shanghainese combination is a little mystifying. But the menu from this quaint restaurant includes an interesting mix of classical and contemporary dishes. Try smoked duck breast with truffle dressing or blue mussels with Thai curry for starters, sea urchin and scallop risotto for mains and maybe a pomelo salad on the side. The risottos, pastas and mains will cost you from HK$88 for a spaghetti positano to $488 for a char-grilled wagyu rib-eye steak. The chef has over seven years’ experience cooking with Italian cuisine. Corkage is also only $100.   G/F, 43 Gough Street, Central, 2581 3303 

Winemaker dinner at Rice Paper (special event) : On August third, join Jura winemaker Frederic Lornet as he pairs his wines with an elaborate dinner at Rice Paper restaurant. The menu features eight courses. Highlights that catch our eye include scallop carpaccio with green tea and lemongrass, tiger prawn with scampi custard, caramelised fuji apple, asparagus puree, french cider butter sauce and crab roe salt, and for dessert a pineapple and ginger tart with coconut sorbet.  Tuesday 3 August, 2010, 7:00—10:30pm,  HK$705.00 / HK$599.00 NET per person for Cottage Vineyards E-mail list members. Tickets to be purchased in advance. To purchase your tickets, contact Cottage Vineyards (International) Limited at Tel. 2395 1293 or by E-mail at [email protected].

Inside Buongusto

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