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Pennsylvania Fusion

What is required to pull off good fusion?


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What is required to pull off good fusion?

SG | Jan 23, 2003 11:59 AM

Came across this article in the NY times and found it quite interesting. Talks about Jean-Georges venture into Chinese food.

While I generally eschew fusion food of any kind, I think JG really is doing his homework by hiring top chefs from HK for the place in addition to his collaboration for the french aspects. I don't think any fusion restaurant at least in Philly (Buddakan, Susanna, Morimoto etc) has ever invested in top notch talent for each of the respective cuisines they're fusing.

Should be interesting..


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