Food & Drink Apr 1, 2015 at 4:00 am

Chefs Aren't "Fusing" Anything, They're Just Being Themselves

Trove, Stateside, and Tray Kitchen are part of the recent wave of Asian-inspired higher-end restaurants in Seattle. jennifer richard


As a resident of Little Saigon, the idea that the Asian food in our district does not compare with the more expensive Asian-esque restaurants you name is ridiculous. But go ahead, spend your hard earned cash and tell yourself it's better. I'll just keep my local gems affordable and to myself. Thanks.
This is the first time I had heard the phrase Asian Fusion so I did not read the article.
I generally avoid any restaurant, Asian or not, that touts their food as "fusion."
@2, let me sum it up for you: "It's not Asian fusion, it's not Asian fusion, it's not Asian fusion, it's not Asian fusion, miso-ranch aioli, it's not --" wait, what??
What evidence do we have that this phrase -- which I never hear or see advertised these days -- is suddenly becoming a thing again? Only this: "...which I've heard in various incarnations..."

Nice job: Create a hook for a non-existent trend and then spend 2,000 words blowing it up. You definitely have a future here.
Asian fusion means they serve a sushi roll appetizer, fried rice next to phad thai and a side of kimchi..

If you are a China purist, go to Jade Garden (or any place in the Great Wall Mall in Kent for that matter).

Thai -- well that's all over, everyone has his favorite. Mine's on Central Avenue.

Korean - There used to be a good one on the ave.

Japanese - I get fresh stuff made at my local QFC by a chef who comes around there daily
@1 ..i know..people and they money. babar, the vietnamese 'themed' restaurant on 12th, is right across the street from it's low church cousin, lemongrass . lemongrass has the more extensive menu and it's much cheaper..and cocktails ( although they still don't have much of a talent for making a good one ).. but guess which one is packed and which one is so quiet you can sometimes hear crickets ?..
@5 is exactly right.

I think it's been 8-10 years since I've heard anyone use the term "Asian fusion." Good job railing against a non-existent problem, though!
Eat food at a place. Didn't like it? All good, eat food at another place. Repeat forever.
I was working at a place up until about 2 weeks ago where the owner loved to use the word "fusion" as a positive compliment for his food. The worst.
@5 and @8 - right on.

Hey, let's make up some news about nothing? What's next? Hating on restaurants because they play the wrong 'genre' of music for their 'typical' clientele? Oh, wait....
I want the old Stranger writers back.
I dunno, I just ate at Trove for the first time and can't think of a better category than "Asian fusion" for a dish that was presented a little like Vietnamese noodle bowls but with what tasted like Italian-style pasta and a vaguely Thai-ish flavor sensibility.

And that would distinguish it from the surprisingly great bento box I had in Houma, Louisiana, where the crawfish sushi was just "sushi made with local ingredients." However, if they'd served it with etouffee sauce instead of the traditional wasabi & pickled vinegar & soy sauce, THAT might have made it fusion cuisine. Like how a Korean restaurant with sushi is just a Korean restaurant with sushi unless they also put kimchee on the sushi.

They're kind of out of favor now, but I seem to remember fancy restaurants of my youth being called "continental" if what they did was kind of like a mixture of French and Italian.

I feel like the purpose of restaurant genres is to make sure people have the right expectations. So they don't get all pouty if they go to a southwest style restaurant instead of a California-Mexican style restaurant and the burritos aren't served enchilada style.

Please wait...

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