Actually, I spotted The Fusion Food on the day I visited Hokkien Vegetarian. Since it was a newly opened joint, I thought it would be a great addition to my blog. Unfortunately the owner and his staffs were too busy preparing food for a large delivery order, hence they had no time for me.
A week later, I returned with the restaurant in normal operation. Apart from being new, what enticed me to return was the international cuisine menu. Diversity is what I hope to achieve for this blog, hence restaurants like The Fusion Food gets me excited. Vegans might want to take note that dairy used in some of their food.
The Food
Baked rice is a dish I tend to associate with Italian cuisine due to the similarity it shares with pizza and lasagne which spot melted cheese on a starchy staple. Being served in an elliptical plate reminded me of the French gratin. Adding to the confusion is its partial match to the description of casserole and Italian timballo. That is why I have difficulties pinpointing its origin. Now what does the English have to do with it? My only means of finding out was to tuck in to the England Wild Mushroom Baked Rice at Fusion Food.
Contrary to what the name suggested, the wild mushrooms were not baked together with the rice. Instead they were saute with ginger as a separate side dish. Despite their shimmering appearance, the mushrooms were not very oily. The flavor of these succulent mushrooms was just right without being over-seasoned. What took the place of these wild mushrooms to join the rice in the oven were chunks of mock meats. Thanks to them, the rice was infused with their savory sweetness, which was further accentuated by the bits raisins and diced pineapples. Together with the top layer of resolidified melted cheese, they made a decent combination. As someone who was not big on most dairy products, I was glad that the cheese was mild tasting.
Frankly speaking, I had trouble figuring out why the dish was considered English, because the general flavor bent towards Chinese cooking, especially the mushrooms. It might have something to do with the use of cheddar cheese, that is if I was even right in identifying the variety used in the baked rice. Nevertheless, I enjoyed England Wild Mushroom Baked Rice on the whole, except for the greasy aftertaste. At a price of S$10.00, the set includes salad and cooked cabbages. On that day, it was featured on the special menu, hence I paid only S$5.50.
Chinese Cedar, more commonly known as Xiang Chun, is a perennial hardwood native to many parts of Asia, particularly mainland China and Taiwan. Due to its onion like flavor, the young leaves of Xiang Chun find many culinary uses. As an added bonus, Xiang Chun leaves contained high amounts of vitamins and antioxidants.
In Singapore, Xiang Chun based sauces are usually used in stir frys. Hence I was surprised when the waitress told me that Taiwan Cedar Shoots Noodles was a soup dish. Its onion flavor was a little undermined by that of mushrooms in this brothy soup thickened by minced mock beef. Though lacking in any outstanding factors, the soup was still considered pleasant. In my opinion, using spaghetti as the choice of noodles was a mistake as it did not absorb the soup very well, rendering it a bland discrete entity. Neither did I appreciate the “oil slick” on the soup.
Even at a discounted price of S$ 3.00, the small portion size felt unjustifiable. If it remains this way after the promotion is over, then it is a serious ripped off.
Conclusion
To be honest, the dishes featured in this post were not my top choices. On both occasions of my visits, The Fusion Food was plagued with the problem of under-staffing, hence many dishes on their menu were unavailable. Otherwise, I would rather picked the relatively more exotic dishes that represented countries like Mexico, France and Vietnam. I am keen to return to The Fusion Food to try out what I had missed. On the other hand, I did not want my trip specially down to Bugis to end up a wild goose chase.
Anyway if you intend to eat at The Fusion Food, do try their American Spahagetti (S$8.00 or S$10.00). One of the customers who ordered this dish as a takeaway returned for more because he and his colleagues found it delicious.
A week later, I returned with the restaurant in normal operation. Apart from being new, what enticed me to return was the international cuisine menu. Diversity is what I hope to achieve for this blog, hence restaurants like The Fusion Food gets me excited. Vegans might want to take note that dairy used in some of their food.
The Food
Baked rice is a dish I tend to associate with Italian cuisine due to the similarity it shares with pizza and lasagne which spot melted cheese on a starchy staple. Being served in an elliptical plate reminded me of the French gratin. Adding to the confusion is its partial match to the description of casserole and Italian timballo. That is why I have difficulties pinpointing its origin. Now what does the English have to do with it? My only means of finding out was to tuck in to the England Wild Mushroom Baked Rice at Fusion Food.
Contrary to what the name suggested, the wild mushrooms were not baked together with the rice. Instead they were saute with ginger as a separate side dish. Despite their shimmering appearance, the mushrooms were not very oily. The flavor of these succulent mushrooms was just right without being over-seasoned. What took the place of these wild mushrooms to join the rice in the oven were chunks of mock meats. Thanks to them, the rice was infused with their savory sweetness, which was further accentuated by the bits raisins and diced pineapples. Together with the top layer of resolidified melted cheese, they made a decent combination. As someone who was not big on most dairy products, I was glad that the cheese was mild tasting.
Frankly speaking, I had trouble figuring out why the dish was considered English, because the general flavor bent towards Chinese cooking, especially the mushrooms. It might have something to do with the use of cheddar cheese, that is if I was even right in identifying the variety used in the baked rice. Nevertheless, I enjoyed England Wild Mushroom Baked Rice on the whole, except for the greasy aftertaste. At a price of S$10.00, the set includes salad and cooked cabbages. On that day, it was featured on the special menu, hence I paid only S$5.50.
Chinese Cedar, more commonly known as Xiang Chun, is a perennial hardwood native to many parts of Asia, particularly mainland China and Taiwan. Due to its onion like flavor, the young leaves of Xiang Chun find many culinary uses. As an added bonus, Xiang Chun leaves contained high amounts of vitamins and antioxidants.
In Singapore, Xiang Chun based sauces are usually used in stir frys. Hence I was surprised when the waitress told me that Taiwan Cedar Shoots Noodles was a soup dish. Its onion flavor was a little undermined by that of mushrooms in this brothy soup thickened by minced mock beef. Though lacking in any outstanding factors, the soup was still considered pleasant. In my opinion, using spaghetti as the choice of noodles was a mistake as it did not absorb the soup very well, rendering it a bland discrete entity. Neither did I appreciate the “oil slick” on the soup.
Even at a discounted price of S$ 3.00, the small portion size felt unjustifiable. If it remains this way after the promotion is over, then it is a serious ripped off.
Conclusion
To be honest, the dishes featured in this post were not my top choices. On both occasions of my visits, The Fusion Food was plagued with the problem of under-staffing, hence many dishes on their menu were unavailable. Otherwise, I would rather picked the relatively more exotic dishes that represented countries like Mexico, France and Vietnam. I am keen to return to The Fusion Food to try out what I had missed. On the other hand, I did not want my trip specially down to Bugis to end up a wild goose chase.
Anyway if you intend to eat at The Fusion Food, do try their American Spahagetti (S$8.00 or S$10.00). One of the customers who ordered this dish as a takeaway returned for more because he and his colleagues found it delicious.
| Address | : | 190 Middle Road Fortune Center #01-06 S(419720) |
| Opening Hours | : | Mon - Sun |
| Bus Service | : | - |
| MRT Station | : | Bugis |
| Website | : | - |
Visited it and tried the same England wild mushroom baked rice. However, instead of wild mushroom with cabbage, the side dishes that day was cold potato with carrot and bittergourd.
ReplyDeleteThe chewy layer of cheese with mock meat on top of the rice tasted like a separate dish. Was expecting melted cheese immensing with the rice but it tasted more like slight flavoured fried rice. Only a few tiny dices of mushroom-alike with raisins and pineapples could be found in the rice and I am really puzzled if they had forgotten to serve me the wild mushroom and if I had forgotten about what a baked rice should be like.
A unique taste by itself despite the name.
They now have a promotion to become their members at $10 and 2 free pizza would be given for redemption and the price discount for members could be as much as 40-70% per dish.
Worth trying after discount...
Went to Love no limits today, EXTREMELY BAD EXPERIENCE!!!
ReplyDeleteThe waitress very inexperienced,we gave some orders and while we were pondering for not 1min for what else to order..
She actually impatiently said: I give you all alot of time to look. (giving us an attitude like she is the customer and gave an exasperated look on her face) and after she scribbled all items on the paper with a pencil with all prices next to the codes they use. She ask us to calculate the total cost of the meals!!
My MY..... thats not the end of it, she actually didn't even serve us 2 meals + 1 dessert of red bean soup (waited for almost 1 hour plus. ---->> the chef insist no more orders for our table!!
After she came back and verify the items again and we tell her AGAIN the 2 items + 1 dessert not served yet. And we ordered an extra 1 extra meal (hainanese fragrant rice)that she immediately charged us for it. In less than 20mins later, she came over and said the extra meal that we ordered (hainanese fragrant rice) is FREE for us from the CHEF!!!!!! Which we already PAID HER!! We will DEFINATELY NOT be going there anymore, would u??
Very good article!
ReplyDeletevegetarian food singapore