Expers' Viewpoints: Unlimitless Possibilities of Asian Fusion (2/2)

In order to avoid “fusion confusion”, chefs should have a thorough knowledge of how the basics that you’re combining should work on their own, or in their traditional form. They must have a really thorough awareness of the tastes and textures of Asian ingredients and dishes before starting playing around with them. If being asked to predict what will be the next big fusion movement, I would say Australian and New Zealand chefs are right at the top of fusion cuisine, and are highly sought after in the world’s top restaurants. But who can predict how the fusion will progress? Asian Beverage & Soup In most of Asia, alcohol (if consumed) is traditionally drunk before a meal rather than with it. However, in sophisticated Asian cities, wine is increasingly consumed with food, especially at restaurants. Non Alcoholic drinks such as ginger tea, soy milk, fresh lime juice flavored with dried Chinese plums, sugar cane juice, and coconut water could all be offered on the menus of Asian restaurants. Wine suggestions should be made since few Westerners or Asians know what goes with what. Sauvignon Blanc, a dry Riesling and Pinot Noir are perhaps the most versatile wines. Soups, which are often consumed to start a dish, usually fall into two categories: simply broth sipped throughout the meal to help ease down the rice or more substantial soups that can almost be a meal in themselves. Nearly every ingredient can be (and is) used in a soup, including pineapple in some South-east Asian soups. And to buy a good recipe book and try a few traditional recipes may be the best way to make enhancements or improvements into a soup.