Let’s make it clear: the roots of fusion cuisine are probably as ancient as humans have been exchanging cultural heritage on earth. We are blessed with the wonderful trait of creativity and progressive thinking (and appetite!). These qualities have allowed us to collectively advance ourselves through the design and combination of revolutionary ideas in almost any field. Not the least of which is food!
History of cuisine isn’t dotted with important moments of fusion, it’s a permanent condition. Cultures mix, fusion happens. We like to think that our food doesn’t have boundaries. In a city like Hong Kong is pretty inevitable: the close proximity of restaurants and their inviting smells make us think in “fusion” terms. As well as the narrowness of our pantry serendipitously allow you to take a twist on recipes.
We jumped at the chance to test our fusion-ness, dipping dumplings into Il Borgo del Balsamico Balsamic Vinegar of Modena IGP "Il Tinello” - red and orange labels. Recently, we’ve been pouring some drops of Balsamico also on Cantonese dishes such as the crispy glutinous rice cake at Kin’s Kitchen, as well as the Peking duck wrapped in steamed pancakes at China Tang. Any idea for the next matching?