3/5 troo f. 1 year ago on Google
To
fusion
or
not
to
fusion...
Today,
my
My
wife
and
I
couldn't
decide
what
to
eat,
and
with
the
help
of
Google
Maps,
we
found
this
relatively
new
restaurant.
It
is
a
fusion
Asian
restaurant.
The
first
thought
that
went
into
my
mind
was
the
reason
for
the
fusion.
Sometimes,
under
the
name
of
fusion,
creativity
becomes
the
essence
of
the
fusion
or
the
facing
the
challenge
of
authenticity.
However,
whatever
reason,
it
is
good
enough
for
my
wife
and
I
to
venture
into
it.
The
first
impression
was
rather
amusing
as
the
entrance
to
the
restaurant
was
very
close
to
the
next
restaurant,
and
we
nearly
entered
the
wrong
one.
However,
when
we
entered
into
Su-mei,
(淑美-
I
took
the
liberty
to
add
two
Chinese
characters
to
the
name
of
the
restaurant,
pronounced
as
Su
Mei
which
means
virtuous
beauty)
we
were
immediately
attracted
by
the
ambience
and
the
beautiful
decoration.
It
is
very
modern,
a
Western
theme,
with
the
touch
of
Asian
colour.
We
were
greeted
by
one
of
the
most
friendly
waitresses,
Ms.
Leah,
who
did
not
waste
to
make
us
comfortable
and
welcoming.
Professionally,
she
introduced
to
the
special
of
the
day
and
suggested
a
few
things
from
the
menu.
My
wife
and
I
like
her
countenance,
and
we
order
three
things.
Later,
I
discovered
that
she
was
actually
the
manager,
and
we
were
even
more
impressed
with
her
service.
However,
I
hope
the
management
or
owner
would
consider
providing
a
better
uniform
for
her...
The
food
came
quickly,
and
we
liked
the
presentation.
The
first
dish
was
the
Crispy
Singaporean
black
pepper
crab.
As
a
Singaporean,
I
wouldn't
think
twice
when
ordering
this
dish.
I
wondered
if
the
chef
improved
the
taste
of
one
of
Singapore's
favourite
dishes
or
adulterated
it?
Hehehe...
The
chef
used
soft
sell
crab
instead
of
the
regular
mud
crab,
which
is
hard
to
find
in
NZ.
I
was
doubtful
initially,
but
the
first
bite,
the
crunch.and
ooze
out
of
the
crab
was
heavenly.
Black
pepper,
intermix
with
other
spices,
and
garlic
produced
a
strong
fragrance
to
the
dish.
I
like
dried
and
fresh
chillies
used
in
this
dish.
The
sauce
has
become
the
highlight
of
the
dish,
and
the
crab
is
just
an
accompaniment.
It
is
a
good
fusion,
but
I
would
prefer
lesser
sauce
so
that
the
main
character,
Mr.
Crab
can
stand
out.
It
would
be
more
crispy
if
the
crab
swims
above
the
sauce.
The
pineapple
rice
is
also
another
dish
that
we
love.
After
living
in
Thailand
for
19
years,
we
missed
Thai
Cuisine
very
much.
We
really
want
to
be
impressed
by
it.
The
rice
came
in
a
traditional
Chinese
steamer,
and
when
the
cover
was
opened,
I
was
delighted.
Instead
of
normal
Jasmine
Rice,
the
chef
used
Japanese
Rice,
which
gives
a
sticky
texture
to
the
rice.
Below
the
rice,
the
chef
places
two
pieces
of
Chinese
dumplings
leaves,
and
that
is
ingenious.
As
the
rice
is
steam
in
the
steamer,
the
heat
rises
through
the
leaves
and
then
trapped
inside
the
steamer,
which
produces
a
fragrance
that
is
heavenly.
The
prawns
were
fresh
and
tasty,
and
the
pineapple
rice
were
cooked
with
lemon
grass
and
pineapple...
sticky
yet
enjoyable.
Well
done!
Finally,
the
dumplings
came.
We
ordered
the
Lobster
Prawn
Dumplings.
We
were
excited
to
try
it
as
it
looks
so
appetising.
I
gave
one
to
my
wife,
and
I
took
one
for
myself...
we
were
both
disappointed.
It
was
really
the
killer
of
the
afternoon.
This
meal
could
have
a
great
experience
for
both
of
us
but...
First,
when
I
bite
into
the
dumplings,
the
fillings
were
not
tasty.
It
tasted
meaty
and
salty.
The
wrap
is
not
well
Cook
and,
therefore,
a
little
hard
for
dumplings.
I
told
Leah
that
the
wrap
had
a
line
that
showed
that
it
was
not
cooked.
I
was
even
more
astonished
to
know
that
there
were
a
few
Chinese
chefs
in
the
kitchen.
I
can
even
hear
them
speaking
from
where
we
sit...
Dumplings
are
a
traditional
Chinese
dish,
and
we
pride
ourselves
on
being
the
father
of
dumplings.
Even
my
daughter's
dumplings
taste
better...
what
an
anticlimax
for
us.
We
will
not
totally
write
this
restaurant
off
as
we
believe
that
it
has
great
potential.
Hopefully,
the
next
time
when
we
return,
we
can
add
more
stars
to
the
ratings.