It’s easy to get sick of the same diet, but these visionary fusion blends will have you flocking all over the globe for just a taste.
Sometimes you’ve just got to stop and smell the wonderful effects of globalization. Sure, a lot has changed over the last century and half in terms of socio-economic wealth dispersion and immigration, but goddamn has the food gotten better. And we don’t just mean the run-of-the-mill traditional stock – we’re talking fusion.
If you’ve never tried Mexican-Chinese, Japanese-American, or Korean-Polish, you need to walk to the nearest mirror and have a word with yourself. Even the most irregular of gourmands would feel their heart set into palpitations at the sight of some of these insane yet incredible mixes of culinary culture. Sit back, get your bib out, and let CLICKON spread the sauce on thick.
If you’ve never had the privilege to try out a sauerkraut-kimchee blend, you just don’t know what you’re missing. Combing the zest, punch, and elegance of Korean cooking with the meaty, protein-loaded powerhouse of Polish cuisine, Korean-Polish dining is something that we pray daily to the Gourmand Gods for.
Although it can prove somewhat difficult to track down, we can say with statistical validity that you haven’t lived until you’ve sunk your teeth into a Polish sausage drenched in Korean sauces and spices.
How does a burrito full of orange-glazed chicken sound? If your answer was anything short of “life-changing”, get out. Where else but in heaven can you find your plate sharing both Huevos Rancheros and spiced puffed-rice crisps? That’s right – nowhere.
It is a little-recognized fact that dislocated Chinese food often produces an unholy union of rice and noodles. (See chicken nancy glory in the Lesser Antilles, Peruvian chaufa aeropuerto, and triple schezwan, that lascivious subcontinental threesome.) I spy with my hungry eye three Chinese carbs in this lunch combo from the American side of the California-Mexico border. Chow mein props up the fluorescent BBQ Pork – that’s one – and fried rice holds the other flank. Can you discern the third? #friedcellophanenoodlesinthemongolianbeef #calexico #mexicanchinesefood #immigrantfood #borderfood
If you find yourself in the bustling metropolis that is New York City, do yourself a favor and track down Danny Bowien’s Mission Cantina in the Lower East Side. There you can bite the day away, trying every possible combination that tantalizes your taste buds and seeing just how adventurous with your food you can be – octopus tacos anyone?
Coming as probably the most ludicrous combination on our list, Thai-French cuisine is insanely difficult to pull off, and rightly so. The seemingly at-odds combination of flavors and ingredients require a master chef to pull off – so it’s probably a good thing that the most well-known Thai-French fusion restaurant – Vong – is being headed by a three-star Michelin chef, Jean-Georges Vongerichten.
Yet another tantalizing tease that is confined to the concrete jungle of New York City, it’s going to take a new and incredible generation of culinarians to learn to manipulate ingredients the way that Vongerichten can. Manhattan might be miles away, but the next time you find yourself craving some Som Tam French Fries, there’s just no substitute.
As with all cooking, the devil is in the details – and it’s incredibly easy to distinguish a mediocre chef from a phenomenal one. If you’ve managed to work your courage up regarding fusion restaurants by now, do give your selected establishments a good vetting; lest you find yourself contracting food poisoning on what was supposed to be a fun night out.