The term “fusion” in the food world has become the ginger buzz-word that no one likes to use or knowledge anymore, instead, choosing words like, “nouveau” or “modern” in its place to rationalize a menu that interweaves two different types of cuisine or to exemplify a chef’s take on a particular food. What I enjoy (and don’t enjoy) the most is seeing Asian-fusion restaurants and menus. I often deem these places as serving food that tries to introduce Asian cuisine to non-Asian palates, easing in uses of Asian cooking ingredients that aren’t too weird or will freak out the masses. I recently checked out Restaurant Hà that represents themselves in the spirit of a “Bia Loi” – a Vietnamese street corner watering hole that serving quick bites – with a South-East Asian inspired menu.
If it tastes good, it's here - Est. 2007