"It has POTENTIAL, however Asian fuzion is a tough cuisine to do"
Okay, it feels a little disconnected looking at the sign at the window and walking into the interior of this establishment. It looks Asian fuzion but it feels Latin interior, sure enough one of the waitress inform us that a month or so ago it used to be a Spanish restaurant.
With that in mind we've got to give it to them for presenting another facet of Asian Cuisine in an Asian-fested City like Melbourne. Doing great Asian food is tough enough now tweaking it further is even more challenging. Asian Fuzion cuisine is about combining and balancing those Asian & Western elements, it is easier said than done, the terms is so loose it can go either way or lost in translation.
On top of that you've got Presentation and Pricing next.
Presentation you can see from some of our photos, it needs to be more creative.
Pricing is a tricky challenge, under pricing will end your business and over pricing scares potential customers as one of the dish we experience tonight Nyonya Fish, Rockling Fish in Curry sauce $24 is quite similar to another Malaysian restaurant at half the price.
Anyway, based on taste alone, in general the two Entree's we've ordered one is spot on the fuzion track, Mini Burger with Soft Shell Crab, the other Bouncy Squid has been done before in many Asian restaurants abroad be it a different name, it needs a little tweaking and it will be a hit.
The two mains;
Nyonya Fish was served cold, a little lack luster in the spice department, desperately in need to standout from similar dish found in a Malaysian restaurants.
Singaporean Pork Spare Ribs was cooked nicely but the sauce is not season to be punchy enough, I would suggest BBQ sauce
both dishes are too extreme on the South East Asian taste, rather than fuzion. I would serve the Pork Spare Ribs grilled on a bed of Mash Potatoes with 2 different dipping sauces, accompanied by some Asparagus presented on an open Timber board. Even more creative use of Steam Rice or Glutinous rice if possible.
The two desserts were good but not "fuzionly" interesting; Passion fruit & Mango Pudding/Panna cotta style and Creme Brulee with Nori/seaweed wafer roll, this is more to the Western style dessert ... I would dare to suggest Pandan Pudding Panna cotta with Palm sugar, just a thought.
Great to see the Manager came, apologised and rectify the situation, even at a month old but it will need to grow identity quick.
We hope that this establishment will find it's way and established their identity as Melbourne needs a formidable Asian fuzion restaurants. read more