con-fusion food

THE PROBLEM WITH ‘fusion food’ is that very rarely does it work. I’ll muddy the waters by conceding that in skilled hands, it often does. Take Cheong Liew, for instance. He is cited by food historians in Australia as the proto-fusion chef. It’s true – celebrated American chef Ken Hom may have popularised the term with his daring East-meets-West cuisine in the early ’80s, however the records show that