Fusion is the Future

In terms of culinary genre, the art of fusion used to be widely interpreted as merging two different cooking cultures on one plate. However, as we learned while working on this issue of Exquisite Taste, there's so much more to the philosophy of fusion. Beyond unique tastes, fusion cuisine also represents the journeys taken by the chefs and the inspiring elements they have come across in order to get to where they are now. Fusion connects, from one influence to another, from the creator to the dish and, of course, from the dish to your palate. As we move forward with globalisation, the continuous development of fusion cuisine also marks the era of global food.

In this cover story, we bring you an array of dining destinations in Jakarta, Bali, Singapore and Hong Kong that we think best absorb the idea of fusion, incorporating it to their creations and serving diners with dishes that evoke the right kind of emotions – or in a nutshell, something that blows your mind.

We also talked to coveted chefs like Hajime Kasuga from Henshin, Maurizio Bombini from Mandapa, a Ritz-Carlton Reserve and Angelo Ciccone from Regent Singapore, A Four Seasons Hotel, about the food trend and what makes them tick in the kitchen in the Up Close & Personal pages. In addition, we bring you the hardworking F&B professionals and their inspiring stories in Behind The Scenes.

Our Gourmet pages bring you other F&B elements around the region to complete your fusion dining journey, before ending the evening with some nice desserts and tipples. Speaking of which, Exquisite Dessert introduces the enticing sweets and coffee on offer at the new Hotel Indigo Bali Seminyak Beach. A glass or two of McWilliam's wines in Exquisite Wine Pairing afterwards won't hurt, and if you still feel like being on the move, check out happening bars and clubs in After Dinner Nightlife.

Have an appetising read, and we'll see you next time!